Spiced Fine de Claire no.2 oysters Mexico City style.

Cured red tuna belly, Marcona almonds, mandarin, and "Ajo Blanco" cream.

Iberian Charcutiers Platter.

Prawns cooked in citruses, cucumber and coriander served with root veggie chips.

Baltic cod confit in its own fat, garlic, and Guindilla Peppers served over velvety cuttlefish Valencian rice. White asparagus crudite and rosemary smoke.

Gotland's spring lamb with Pasilla chili and Mezcal sauce. Roasted eggplant, fava bean puree and blackened onions. Bouquet of watercress and seasonal crudités.

Spring Berries with Crème fraîche and honey polen.

Andalusian cold tomato soup, crisp toast topped with black olives and hazelnuts tapenade.

Asturian blue cheese croquettes served with salsa Brava and Aioli.

Grilled white and green asparagus, served with summer truffle Hollandaise and grated boiled egg. Périgord fresh black truffle shaving.

Pan fried cauliflower steak, served with Tarragona style Romesco sauce made of tomatoes, peppers and almonds. Roasted with eggplant, blackened seasonal veggies and homemade pommes frites. Bouquet of watercress and seasonal crudités.

Spring Berries with Crème fraîche and honey polen.

Spiced Fine de Claire no.2 oysters Mexico City style.

Seasonal white asparagus, truffle Hollandaise, egg and Iberico ham.

Pan fired Ox filet and foie-gras over toast.

Duck confit chopped salad, with goat cheese, avocado and chipotle dressing.

Quail in "Adobo" nub and charcoaled served over velvety quail jus Valencian Rice. White asparagus and rosemary smoke.

Gotland's spring lamb with Pasilla chili and Mezcal sauce. Roasted eggplant, fava bean puree and blackened onions. Bouquet of watercress and seasonal crudités.

Spring Berries with Crème fraîche and honey polen.