CHRISTMAS EVE MENU
December, 24 at 19:00
S T A R T E R S
- Cava and yuzu sorbet.
- Caramelized brioche with beef steak tartare, cured egg yolk gel, pickles, and lightly spicy Palmer pepper mayonnaise.
- Marinated tuna, bone marrow, and charcoal avocado emulsion.
- Canarian pork-filled wonton, light onion
D E S S E R T
- Sacher cake, our way
M A I N C O U R S E S
- Seasonal fish, green sauce emulsion with Asian touches and mussels, served with a sweet potato millefeuille.
- Pressed braised beef cheek, celeriac in different textures, thyme-infused apple, and its own cooking jus demi-glace
Drinks not included
110 € PER PERSON
Some dishes may contain allergens,
please consult our staff for more information
please consult our staff for more information
CHRISTMAS MENU
December, 25 at 19:00
S T A R T E R S
- Cava and yuzu sorbet.
- Marinated tuna, bone marrow, and charcoal avocado emulsion.
- Canarian pork-filled wonton, light onion
D E S S E R T
- Sacher cake, our way
M A I N C O U R S E S
- Seasonal fish, green sauce emulsion with Asian touches and mussels, served with a sweet potato millefeuille.
- Pressed braised beef cheek, celeriac in different textures, thyme-infused apple, and its own cooking jus demi-glace
Drinks not included
105 € PER PERSON
Some dishes may contain allergens,
please consult our staff for more information
please consult our staff for more information
NEW YEAR’S EVE MENU
December, 31 at 19:00
S T A R T E R S
- Foie gras toast with smoked butterfish.
- Tuna with coconut ajo blanco, sundried tomato, pickles, crispy rice and herbs
D E S S E R T
- Sacher cake, our way
M A I N C O U R S E S
- Black pig ravioli with pork trotter broth and truffle
- Seasonal local fish with light lobster broth, citrus notes, and rustic sweet potato with saffron
- Black Angus beef rib cooked at 80 °C for 16 hours, with boletus cream, seasonal mushroom duxelle, and shallots
Drinks not included
Cotillion included
Cotillion included
175 € PER PERSON
Some dishes may contain allergens,
please consult our staff for more information
please consult our staff for more information
