Wild seabream baked in a salt crust with aromatic herbs, Lebanese rice or confit potato and a selection of seasonal vegetables as garnish

Minumum 2 persons (1kg)

Warm polenta salad, confit cherry tomatoes, wild rocket, creamy goat cheese and roasted pine nuts

Italian burrata cheese with Sicilian caponata, toasted pine nuts and green pesto

Traditional tiramisú Venetian style

Platano macho frito

Fried sweet plantain with mezcal, cajeta sauce and walnuts

Strawberry crystal flower with a cream of mascarpone

Chargrilled marinated iberian pork shoulder with a pipian verde sauce and slow roasted onion

Grilled fillet of turbot with sicilian caponata

Homemade guacamole

spiced nuts and avocado oil

Toasted olive focaccia capresse style

With fresh burrata cheese, cherry tomatoes, genovese pesto and wild rocket.