Tasting Menu

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Venison carpaccio with a “Pastor de Morella” cheese cloud, dressed with ginger and soy oil

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Partridge and marinated mushrooms on sprouts, dressed with a pomegranate vinaigrette

 

Cream of pumpkin soup, “Bolissim” “bolo” cubes, “Boverals” egg,

and ham powder

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Fried noodles with seasonal mushrooms, young garlic, and shavings of

foie gras.

Charcoal-grilled duck magret with citrus sauce

 

“Pastor de Morella” cheeses, nuts, and quince

 

Pistachio torrija with intense chocolate ice cream