Mediterranean oyster with organic lemon slush and apple salad from Girona
Prawn carpaccio from Palamós, with elixir from its coral, clementines from the Ebre region, tomato hearts, vegetable crunch, farmhouse lettuce cream and its microgreens
Veal tenderloin km 0, with sour potato pie, beetroot and marinated Iberian bacon
Monkfish turnedó with Scarlet shrimp veil and Mediterranean razor clams on cauliflower puree and red ali-oli.
Heart of white chocolate brownie with Brunyola hazelnuts, dehydrated raspberries and cherry cream