Bertzu

Lobster salad, olive kalamata sphere, apple tartar and seaweed

Fried artichokes, double vegetable broth and chopped almonds

Creamy rice with Iberian pork marinated with mint aroma and mango ali oli

Slightly smoked scallop, mushroom cous cous with citrus spinach cream

Parmesan cauliflower cream, confit prawns and truffle oil

Baked sea bass, bean and vegetable vinaigrette, citric juice

Fish from the market suggested by the Chef; Available in s/m

Seared tenderloin, seasonal mushroom pastry and piquillo pepper emulsion

Grilled dear loin, cumin carrot cream, false risotto of macerated fruits

Low temperature lamb ingot, black garlic and rosemary potato

Three chocolate dessert

Caramelized French toast, vanilla pumpkin museline and passion fruit sorbet

Star anis mousse, coffee toffee and tamarillo sorbert

Lobster salad, olive kalamata sphere, apple tartar and seaweed

Fried artichokes, double vegetable broth and chopped almonds

Creamy rice with Iberian pork marinated with mint aroma and mango ali oli

Slightly smoked scallop, mushroom cous cous with citrus spinach cream

Parmesan cauliflower cream, confit prawns and truffle oil

Baked sea bass, bean and vegetable vinaigrette, citric juice

Fish from the market suggested by the Chef; Available in s/m

Seared tenderloin, seasonal mushroom pastry and piquillo pepper emulsion

Grilled dear loin, cumin carrot cream, false risotto of macerated fruits

Low temperature lamb ingot, black garlic and rosemary potato

Three chocolate dessert

Caramelized French toast, vanilla pumpkin museline and passion fruit sorbet

Star anis mousse, coffee toffee and tamarillo sorbert