As a chef, my professional profile is characterized by a solid culinary background from the Hofmann School in Barcelona, ​​supported by years of practical experience in various kitchens, including in France at Le Suquet (Michel Bras***) and Hofmann*. I am passionate about gastronomy and have a deep knowledge of both traditional and contemporary ingredients, techniques, and cooking styles. My focus is on the quality of ingredients, creative presentation, and the balance of flavors to offer memorable culinary experiences. My goal is always to exceed diners' expectations and create gastronomic moments that will last a lifetime.

Custom Selection Menu

(Choose 2 from each section)

Snacks

• Oyster with yellow chili tiger's milk
• Artichokes with romesco sauce
• Cantabrian anchovies
• Parmesan sablé with tomato confit
• Homemade ham croquette
• Fried Piquillo peppers stuffed with cod and confit garlic aioli
• Iberian ham with tomato bread

First Courses

• Natural foie gras with spiced vinegar syrup and mango two ways
• Avocado and king crab cannelloni
• Lightly spicy tuna belly tartare with lime
• Crispy octopus with kimchi mayonnaise
• Variegated scallops with spicy jus
• Sautéed prawn salad with guacamole, tomato textures, and fine greens
• Mushroom risotto with parmesan air and Port wine sauce
• Classic steak tartare
• Beef cheek cannelloni with foie gras and truffle cream

Second Courses

• Squid in its own ink
• Cod confit with "ajoarriero" and dried tomatoes
• Sirloin steaks with potato parmentier and Café de Paris sauce
• Crispy salmon with green fresh pasta, pesto, and tapenade
• Sea bass with mushrooms, vegetables, and white pine nut vinaigrette
• Rack of lamb with baby vegetables and radish sauce
• Bluefin tuna belly with sautéed peppers and pickled tomatoes
• Pork trotters with foie gras and truffles, glazed with Port sauce and mushrooms

Desserts

• Dark chocolate coulant with red berries
• Cheesecake with honey gelée and red berries
• Rum baba with vanilla chantilly

Price: €120