Ferrum

1. Acorn-fed Iberian ham with bread and tomato

2. Grandma\'s bouillon and acorn-fed ham croquettes

3. Ceps cream with micuit

4. Duck breast carpaccio

With endives in mustard, parmesan and black truffle oil.

5. Grilled foie on toasted brioche

With caramelized squid and Calvados jelly.

6. Prawn cream with almond foam and cockles

7. Ferrum eggs with foie, mushrooms and truffle oil

8. Warm salad of squid

 With mandarin jelly, crunchy red onion and chili pepper.

9. Fresh pasta stuffed with white truffle

With yellow pepper sauce and Parmesan.

10. Grilled red prawns

With green oil.

11. Dry Mahón cheese salad

With caramelized apple, date vinaigrette and corn powder.

1. Tuna tataki

With tomato jelly, pistachios and sautéed shitakes marinated with sesame oil.

2. Cod confit

On sauteed trumpets of death and spinach with pine nut oil.

3. Wild sea bass with chestnuts and creamy beans

4. Monkfish in cider

 With apples and green beans with mint.

5. Hake with roasted sweet potatoes, hazelnut oil and crispy Iberian ham

6. Cod snout confit

With low-temperature Potato from the Buffet, piquillo pepper aioli and crunchy Kombu seaweed.

1. Trio of artisan sausages

With chickpea nougat and winter cabbage sauce.

2. Duck breast with honey and lemon sauce

With sauteed patchoy and nightingales

3. Old beef fillet

With garlic and rosemary parmentier, foie and Idiazábal cheese sauce.

4. Steak tartare with arugula, parmesan and Arbequina olive paste

5. Iberian pork with Cerdanya carved ravioli and crispy artichoke

6. Oxtail stew

With 'Añavieja' potatoes.

1. Banoffe

2. Pineapple carpaccio

 With macadamia nuts, lime and Malibu reduction.

3. Panna Cotta with passion fruit sauce

4. Coconut textures with sauteed pineapple

5. Chocolate foam with virgin olive oil, fleur de sel and crispy brioche

6. Tiramisu

7. Suggestion with artisan ice cream