with feta cheese and “pomegranate rain”

spinach, mozzarella, raisins and bechamel

on pea puree

with katsuobushi flakes and tomato and orange hot sauce

a mild blue cheese from Roncari; a “pata de mulo”; a cured sheep cheese; and a smoked raw milk cheese.

120 grams D.O.P. Guijuelo. Salamanca

Portion of 100% acorn-fed ham (120grs P.D.O. Guijuelo, Salamanca) with two glasses of Manzanilla wine (San Lucar de Barrameda) and Marcona almonds (Alicante).

“Cecina” from León

Classic Argentine Provoleta Made in Madrid

It is from an authentic parrillero with roasted red peppers, watercress and oil infused with garlic and basil.

with Peruvian creole and homemade tartar sauce

Fried dogfish ceviche marinated in ginger, garlic, cumin and pepper with Creole sauce + 2 mini Pisco Sour "Demonio de los Andes"

with capers, avocado and huancaína hot sauce

arugula, red cabbage, season fruit with ginger and honey dressing

Glazed Bacon with soy sauce and aromatic spices oriental style

emulsified on cream milk and oregano with parmesan cheese sauce