Valencian salad sorbet

Carrot mead with pomfret roe

Entomacat of preserved red tomatoes and green tomatoes in brine

Turnip, mushrooms, pelota meatball and beans

Potato, egg yolk and sobrassada

Weakfish blanquet sausage and stew made from its insides with winkles

Sangatxo, tuna and seaweed loin

Thin corn coca pastry with monkfish liver and prawns

Albufera eel cake with snail broth

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Mackerel, servilleta cheese and red pepper

Calpe white prawns, cockles and sea urchin gazpacho

Ripe lemon fish flower, roasted lemon and herbs

Marinated tuna cheek with marine pâté and codium

Creamy rice with hunted pigeon, mushrooms and blood sausage

Guirra suckling lamb with black garlic, mushrooms and piparra chilli peppers

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Celery, butter and spices

Herberet – Chocolate – Citrus fruits

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