Mare Nostrum

Starter

  • GRILLED OCTOPUS WITH
    POTATO FOAM AND SOBRASADA CITRUS ALIOLI
  • CITRUS ALIOLI


First course

  • TAGLIOLINI WITH RED PRAWNS
  • STRACCIATELLA IN BURRATA WITH BOTTARGA POWDER


Second course

  • WILD LUBINA AND GALLEGOS MUSSELS IN ORANGE PICKLED SAUCE
  • PIQUILLO RED PEPPERS HUMMUS


dessert

  • LIMA CHEESECAKE MOUSSE WITH RED FRUITS
    AND CRUNCHY OF BLACK SESAME