We look back on a gloomy period, but that did not stop our chefs from creating new taste experiences. The moment has finally come. It is time to experience our summer menu.
We start with three types of sushi based on salmon, scallops and egg yolk fried in panko combined with seasonal products such as cucumber and cauliflower.
We serve red bream with a bisque of carabineros and langoustine for our following dishes combined with mochi rice, fennel and pea puree. These light dishes ensure the best impression on the hot summer days, especially when paired with our wines.
The main course is inspired by the contrast of the fiery charcoal embers and the freshness of summer, producing a double dutch tenderloin with spring onion and purple cabbage.
We shall conclude our menu with a chocolate sponge cake paired with a familiar summer treat of ice cream and white chocolate mousse, served with strawberry and forest fruits.