½ 2023 Oyster 000, citric roots cream, beetroot and crispy sesame

½ 2022 Avocado from La Orotava “embarrado”, concentrated onion infusion, sour cream and Osietra caviar “M.B Excellsius”

½ 2013 Our cherry Canarian "tomato" on frozen pearls and broken gazpacho gelatin

½ 2004 Liquid calamari bonbon over its concentrated juice and its ink cracker

2024 Soldier shrimp from "El Hierro" over an almond kernel panna cotta, green gazpacho and shiso sorbet

Osietra caviar "M.B Excellsius"

2016 Calamari in different textures, served with Carbonara foam and "El Hierro“ island cheese cracker

2024 Truffle ravioli over creamy funghi, watered with cabbage infusion and black truffle shavings

2024 Fennel in risotto with scarlet prawn, crudité and its emulsified juice

2011 Red tuna tartare dressed with kimchi sauce, citrus Ponzu noodle, crushed ginger and Osietra caviar “M.B Excellsius”

2012 Crunchy line-caught hake, naturally opened mussels over chlorophyll béarnaise and pickled radish

2024 Wild turbot, zucchini stuffed with spider crab, acidified courgette and saffron sabayon

2023 French lamb rack, lettuce hearts dressed with pistachio, spiced eggplant and yoghurt touches

2014 Galician beef fillet, thinly chopped mushrooms, herbs and spherical truffled gnocchi with "Palmero" cheese foam

2015 Carbon grilled deer, plum chutney, black garlic and Madeira wine sauce

2012 Slow cooked veal shank simmered for 10 hours, accompanied with tubercles and seasonal bio vegetables

2018 Three cuts and preparations of the Wagyu; tartare on a rice cracker, rib cooked 72h at low temperature in Borde-yaki sauce, entrecôte with pickled vegetables

2019 Mini coconut stuffed with Piña Colada, served with passion fruit cream and its ice-cream

1995 Warm apple tart, sorbet and Chantilly with cinnamon liqueur

2024 Frozen smoked corn on salty caramel cream tie, cocoa and coffee

Martín Berasategui's Cheese selection

Selection of homemade bread and butter

Selection of coffees or infusions

Mignardises trolley

1993 Caramelized millefeuille with smoked eel, foie-gras, spring onion and green apple

2013 Our cherry Canarian "tomato" on frozen pearls and broken gazpacho gelatin

2011 Local red tuna tartare dressed with kimchi sauce, citrus ponzu noodle, crushed ginger and Osietra caviar "M.B Excellsius"

2016 Calamari in different textures, served with Carbonara foam and “El Hierro” island cheese cracker

2024 Truffle ravioli over creamy funghi watered with cabbage infusion and black truffle shavings

2012 Crunchy line-caught hake, naturally opened mussels over chlorophyll béarnaise and pickled radish

2015 Carbon grilled deer, plum chutney, black garlic and Madeira wine sauce

1995 Warm apple tart, sorbet and Chantilly with cinnamon liqueur

Selection of homemade bread and butter

Selection of coffees or infusions

Mignardises trolley

1993 Caramelized millefeuille with smoked eel, foie-gras, spring onion and green apple

2023 Oyster 000, citric roots cream, beetroot and crispy sesame

2024 Soldier shrimp from "El Hierro" over an almond kernel panna cotta, green gazpacho and shiso sorbet

2004 Liquid calamari bonbon over its concentrated juice and its ink cracker

2024 Fennel in risotto with scarlet prawn, crudité and its emulsified juice

2024 Truffle ravioli over creamy funghi, watered with cabbage infusion and black truffle shavings

2024 Wild turbot, zucchini stuffed with spider crab, acidified courgette and saffron sabayon

2023 French lamb rack, lettuce hearts dressed with pistachio, spiced eggplant and yoghurt touches

2018 Two cuts and preparations of the Wagyu; tartare over a rice Cracker, rib cooked 72h at low temperature in Borde-yaki sauce (instead of Lamb)

2016 Lemon

2019 Mini coconut stuffed with Piña Colada served with passion fruit and its ice-cream

2024 Frozen smoked corn on salty caramel cream tie, cocoa and coffee

Selection of homemade bread and butter

Mignardises trolley

Selection of coffees or infusions