Melon with Jabugo ham, honey vinaigrette and pine nuts.
Coca with escalibada and slices of Mari sheep cheese. (slice of bread spread with tomato) (Salad of red peppers, onion and aubergine)
Burrata salad with tomatoes in pesto sauce.
Cannelloni of duck confit with penny-bun mushroom béchamel.
Pan-roasted snails with three sauces (vinaigrette, allioli and caramelised tomato and onion)
Croquettes Iberian ham with small bouquet of salad
Carpaccio of warm pig's trotters with foie and olive vinaigrette.
Anchovies and cottage-loaf toast spread with tomato.