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Iberian acorn-fed ham

Warm salad with sorbet of MODENA vinegar, anemones and roasted eggplant

Tartar with tuna, avocado, flying fish caviar and cold fog mint tea

Foie micuit with romesco praline, red fruits and tandoori shrimps

Roasted monkfish, shiitake mushroom cream and baked potatoes

Low temperature roasted pork shoulder with its own cooking juice and trumpet of death mushrooms

Pears in wine with its cooking texture, praline with nuts and white chocolate

Chocolate biti with vanilla ice cream