Comparative tasting. Wines 2 and 3 

2-Cabutia and ginger cream soup, Provençal portobellos,

purple flour bread, sunflower seeds and pikles.  

3-Haddock in pil pil sauce, roasted fennel,

topinambur, turmeric and chips

Comparative tasting.  Wines 4,5 and 6 

4 – Roasted lamb in red wine, seasonal vegetable puree,

house herbs and aguaribay.

5- Cheese Tasting. 

6- Pre dessert. 

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Wine 7. 

7- Fuji apple tarte tatin, sabayon ice cream, mandarin streusel and almonds.

The 7-course menu may vary without notice. We work with seasonal products. If any attendee is vegetarian, celiac or has a food restriction, they must notify us at the time of booking so that we can make the necessary changes to adapt the menu.