• Red tuna tartar with mango and Wakame salad
• Marinated Salmon with herring caviar
• Pink tomato carpaccio with semi cured tuna, smoked sardines and Ibarra chili pepper vinaigrette
• Russian “Olivier” salad with salmon
• Salmon tartar with avocado
• Salt-cured specialties from Alicante served with chopped tomatoes and tuna belly
• Goose foie gras with a cold corn and candied nut cream
• Cesar salad with baby lettuce hearts and pickled partridge
• Free-range Iberian Ham
• Ham croquettes
• Roasted scallops with almond cream and vegetable vinaigrette
• Santa Pola red shrimp tempura
• Grilled octopus with Romesco sauce (nut- and pepper-based sauce from Catalonia) and candied potatoes
• Grilled fresh anchovies with a tomato-garlic sauce

• Cooked brown shrimp
• Cooked red shrimp
• Grilled red shrimp

• “Pata” rice (rice with veal shank)
• Rice with monk fish and shrimp
• Rice with pork and vegetables
• Rice with rabbit and snails
• “A Banda” rice (rice cooked in fish broth)
• Black rice cooked with squid ink
• Rice with tuna, shrimp and chickpeas
• “Marinera Senyoret” rice (Alicante-style paella with peeled seafood)
• Rice with lobster

• Hake in tempura served over a scone and cooked peppers
• Salt-baked sea bass with mixed vegetables
• Grilled turbot with vegetables
• Grilled croaker served with a “Bilbaína” emulsion
• “Pil-pil” hake cheeks with straw potatoes
• Grilled red mullet with a “suquet” seafood sauce
• Grilled tuna belly with Romesco sauce (nut- and pepper-based sauce from Catalonia) and chives

• Maestral-style Iberian pork shoulder
• “Rubia Gallega” beef tenderloin
• Steak tartare with a pickle “sabayon” cream sauce
• “Rubia Gallega” beef tenderloin with foie gras and a Perigord truffle and wild mushroom sauce
• Classic T-bone steak served Donosti-style (to share)

• Almond nougat flan
• Chocolate cake with crème anglaise
• Caramelized French toast with a white chocolate and yogurt cold soup
• Fruit salad with lemon foam
• Apple puff pastry with crème brûlée

To share 

• Russian “Olivier” salad with salmon
• Salt-cured specialties from Alicante with chopped tomatoes and tuna belly
• Truffled egg with Parmentier cream, roasted foie gras and summer truffles

Choose one 

• Rice with pork and vegetables
• “A Banda” rice (rice cooked in fish broth)

Dessert

• Caramelized French toast with a white chocolate and yogurt cold soup

To share 

• Pink tomato carpaccio with semi cured tuna, smoked sardines and Ibarra chili pepper vinaigrette
• Goose foie gras with a cold corn and candied nut cream
• Grilled octopus with Romesco sauce (nut- and pepper-based sauce from Catalonia) and candied potatoes

Choose one

• Grilled croaker served with a “Bilbaína” emulsion
•  “Rubia Gallega” beef tenderloin

Dessert

• Cold white chocolate and yogurt soup