Iradier

1. Gouthier oysters n.3 (unit)

2. Anchovies in vinegar

3. Omelette

4. Leeks omelette

5. Puff pastry rolls with feta cheese, mint and oregano

with feta cheese, mint and oregano (Böreks), with romesco green, pistachio and leeks and pepper escalivados

6. Crunchy coke with black garlic, zucchini, parmesan, avocado cream and lemon zest

7. Truffled mortadella

8. Maldonado Iberian Bellota Ham (shoulder)

9. Marinated salmon with beetroot and dill, with wasabi mayonnaise

10. Coca de crital with tomato with string and virgin olive oil

11. Eggplant puree, hummus and cream of yoghurt with cucumber accompanied by Sardinian bread

12. Pidé (or fine coca) in season with scamorza affumicata cheese and seasonal product

1. Creamy sweet potato with seasonal mushrooms and kale

2. Warm spinach salad

With black grapes, prunes, Galicia's requeixo and fresh pistachio

3. Watercress salad, roasted eggplant, baked pumpkin

With lemon zest and calf pipes with Ume vinegar

4. Burrata with tomato San Marzano

5. Taboulé with hemp seeds and fresh tomatoes San Marzano

6. Black quinoa salad with burrata, pistachio, dill and lemon vinaigrette

1. Polenta of field herbs and vegetable garden

Asilvestrado with seasonal parmesan, ricotta and mushrooms

2. Penne rigate with burrata, fresh and caramelized tomatoes

3. Smoked rice from the Ebro Delta

With candied artichoke and flowers from the feral orchard

1. Grilled coast calamari

2. Morro de bacalao at low temperature

With mashed celeri and fine beans

3. Duck magret

With season garnish and greens from the feral orchard

4. Steak tartar with its tostaditas

5. Free range chicken with vegetables in its juice

6. Sirloin with eggplant mash cooked on the fire

7. T-bone steak with veined loin 500gr. (to share 2-3 pers.)

1. Potatoes baked with aromatic herbs

2. Vegetables