Fresh pasta cannelloni, stuffed with oxtail and Idiazabal cheese, au gratin in cardamom béchamel

Andalusian ajoblanco with smoked octopus cubes, Pedro Ximénez onion and crunchy corn

Grilled squid with vegetables and seaweed sautéed with soy and chorizo powder

Fried provolone sticks with tomato jam

Iberian ham croquettes in goat cheese cream and tomato jam

Prawn in black tempura with mayonnaise in sherry sherry wine

Iberian cheek at low temperature, marinated with mashed spices and mashed potatoes

Smashed potatoes with octopus and ricotta cheese