CHEF'S MENU


Amuse Bouche
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Confit wild sea bream fillet, tapioca chips, leek cake, pear gel
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Foie gras terrine, vineyard peach chutney, goose crumbs, homemade brioche
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Coconut soup, lemongrass, curry, prawns
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Pea risotto, scallops, spinach foam, parmesan foam
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Goat cheese raviolo, roasted cream puree, truffles, lardo
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Smoked wild bass fillet, roasted white polenta, porcini mushrooms, olive oil foam
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Ibérico pork chops and belly, turnip carpacciom turnip foam, prune gel
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Dessert of your choice



3-course menu  35 EUR
4-course menu  43 EUR
5-course menu  52 EUR