Chef a domicilio Alejandro

Thin-sliced Galician octopus over smoked paprika potato parmentier, topped with crispy garlic sprouts and red cabbage microgreens. A refined balance of sea, earth, and texture.

Modern take on ajo blanco, a traditional Spanish chilled soup, blended with textured melon. Garnished with salmon roe, poached quail egg, and smoked caviar pearls for a delicate and refreshing flavor

Creamy basil risotto made with roasted vegetable broth, citrus butter, and smoked Idiazabal cheese. Finished with burrata cream, toasted pistachios, and pine nuts for a rich and balanced bite.

Classic crema catalana made with fresh organic farm milk, cane sugar, and infused with cinnamon and lemon zest. Finished with a thin caramelized crust for a crisp, aromatic contrast.