Melon with Jabugo ham, honey vinaigrette and pine nuts.
Summer tomato with tuna belly, tender onions, salt flakes and new oil.
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.