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.

Delicate handmade ravioli filled with roasted pumpkin, duck, wild mushrooms, and pistachios. Served with a velvety roasted squash and mushroom jus, finished with a touch of sour apple and demiglace

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

Tender beef cooked sous-vide for 52 hours with Mediterranean herbs, finished with a red wine jus demi-glace. Served alongside seasonal garden vegetables and a silky truffled celeriac purée.

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.