with orange marmalade

dried tomatoes, cashews and yuzu vinaigrette

green onion and BBQ

wild flowers, saffron and its aioli

grilled with Mallorcan sobrasada, pine nuts and honey

parmesan, brioche and tartufata

Ajoblanco from Malaga, grapes and palm honey

with ali oli and romesco gratin

with stewed pineapple

beef tenderloin

to the cafe in Paris