A light, aromatic menu full of Mediterranean contrasts. Starter: Seasonal tomato salad, avocado supremes, white garlic, and extra virgin olive oil dressing. Main: Sea bass with a Bilbao-style garlic sauce, chili pepper, and a touch of sherry vinegar, served with baked potatoes. Dessert: Fresh pineapple carpaccio infused with fresh mint syrup and a scoop of lemon sorbet with coconut shavings.

An offering for those who enjoy fresh flavors, spicy touches and international contrasts combined with local produce. Appetizer: Steak Tartare marinated in gochujan on brioche with a shot of Salmorejo Starter: Salmon and Avocado Tartare with Curry-Lime Yogurt. Main: Leg of suckling lamb with Mediterranean herbs, with a potato and truffle Parmentier and dried apricot sponge cake. Dessert: Crème Brûlée foam with strawberries sautéed in Cointreau liqueur.

"Sabores del Mar" Menu (Seafood and Fresh) Designed for lovers of seafood, fresh fish and citrus contrasts. Appetizer: Roasted avocado gazpacho with bluefin tuna brochette, sesame, and cherry tomatoes Starter: Red Prawn Carpaccio with Creamy Smoked Avocado and Coral Vinaigrette. Main: Grilled sole, lemon potato, "noisette" butter, almond praline, balsamic vinaigrette, capers and clams. Dessert: Mascarpone Mousse Millefeuille with Red Berries.

Appetizer: Iberian Ham Croquette and Jalapeño Gazpacho. Starter: Aromatic herb salad and creamy, crispy prawns. Main: Creamy black rice with cuttlefish and cod confit with citrus aioli Dessert: Apple tart with bourbon vanilla ice cream.

aperitif Red shrimp salad with tomato concasse, shallot, and its coral emulsion. Steak Tartare on Toasted Brioche Bread with Gochujang Sauce main 1: Sole Popietas with Lemon Potato Purée, Almond Praline and Japanese Clams. Main 2: Iberian pork cheek served with truffled polenta, roasted baby carrots, and a red wine reduction Dessert: Spanish Torrija in Asian Infusion, Crème Anglaise and Bourbon Vanilla Ice Cream.

You can ask this chef to create a meal around your preferences.