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

Shrimp fritters, marinated mayonnaise and katsuobushi (dehydrated bonito)

Salad in squid ink, marinated mayonnaise, octopus and prawns

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

Shrimp in Kataifi pasta, almond sauce and Pedro Ximenez reduction

Iberian cheek at low temperature, violet parmentier and demiglace sauce

Smashed potatoes with octopus and ricotta cheese