• Shrimp salad with truffle oil.
• Tomato tartar with burrata and pesto vinaigrette.
• Taco de adobo on wheat bread with guacamole, roasted garlic and siracha mayonnaise with pickled onion.
• Pan Bao of duck and black garlic mayonnaise.
• Canutillos of beef steak tartar with gherkin, capers, Dijon Perrins mustard and free range egg.
• Roasted Conil sea bass on prawns alboronia.
• Grilled chateaubriand of beef, sautéed bulgur with vegetables.

Desserts. Dessert tasting:

• Cheese cake.
• Grandmother’s cake.
• Tocino de cielo.