Soft 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

Tribute to Sake: Rice broth with clams and sea fennel

Sangatxo, tuna loin and seaweed

Thin corn coca pastry with monkfish liver and prawns

Albufera eel cake with snail broth

Cuttlefish with Hollandaise sauce made with its spleen

Denia red prawn curd and cold garlic soup

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Mackerel, queso servilleta and red pepper

Calpe white prawns, cockles and sea urchin gazpacho

Ripe lemon fish flower, roasted lemon and herbs

Sea bacon, cauliflower and caviar

Santa Pola prawns with velvety creamed Marcona almonds

Catch of the day, mussels and suquet seafood stew

Creamy rice with hunted pigeon, mushrooms and blood sausage

Levantine beef: leg, chop, marrow, liver and sweetbread

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Celery, butter and spices

Fondillón sweet wine, carob and yeast

Herberet – Chocolate – Citrus fruits
 

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