a journey to some of chef Germán's favorite dishes to a delicious culinary trip
sauteed shrimp in garlic, olive oil, parsley and Sapnish smoked paprika
roasted curry cauliflower with tahini, toasted almonds, date honey and pomegranate molasses and seeds. Fresh dill garnish
pan seared bronzino filet with mediterranean ratatouille and a fennel reduction
Upside down tarte tatin; served with vanilla bean ice cream (optional)