Full 4-course tasting menu with a choice of dishes per course, extracted from the restaurant's own English-language PDF menu. Complete menu €85; a smaller 2-plate version (starter from plate 1 or 2, main from plate 3, plus aperitif or dessert) is €69. Note from the restaurant: for long-term reservations, the menu may change.

1. 1.Oyster with Ponzu and Spring Onion
2. 2.Rillette of Duck on Dark Bread with Pear-Chutney and Nuts
3. 3.Pimientos de Padrón
4. 4.Ceviche of Prawn and Sea Bass — With local citrus and avocado, wakame seaweed, onion and herbs (coriander)
5. 5.Tartare of Free-Range Beef — With pickles, egg and onions
6. 6.Gratinated Goat Cheese (veg.) — With pear-chutney, nuts and citrus reduction
7. 7.Tuna Tartare — With guacamole and ponzu
8. 8.Oxtail Ragout on Mushrooms — With lentils and blood sausage-tamarind sauce
9. 9.Lentil Salad (vegan) — With pickled grilled vegetables, Catalan-style "escalivada"
10. 10.Fillet of Local Sea Bass — On celery purée and clams with green herb salsa
11. 11.Fillet of Free-Range Tenderloin Beef from Galicia — With grilled vegetables, truffled and smoked mashed potatoes and port wine-shallot reduction
12. 12.Black Wild Venere Rice (vegan) — With mushrooms and green asparagus
13. 13.Creamy Orange-Almond Cake — With cointreau-orange peel reduction and orange liqueur foam
14. 14.Strawberries Stuffed with Caramelised "Crema Catalana" — On Oreo-cake ground
15. 15.Creamy Figs Panna Cotta — With cointreau-orange peel reduction and almond liqueur foam
16. 16.Big Steak of Free-Range Beef, Matured +20 Days (ca. 550g)
17. 17.Dover Sole (approx. 550g), Grilled Without Skin with Butter & Herbs
18. 18.Plate of Thin-Sliced Black Iberico Pork Ham (ca. 85g)
19. 19.Selection of High-Quality Spanish Cheese
20. 20.Oysters "Fine de Claire No. 2" (Bretagne) with Ponzu, 5pcs
21. 21.Oysters "Fine de Claire No. 2" (Bretagne) with Ponzu, 10pcs
22. 22.Caviar of White Sturgeon "Calvisius" (organic Italian farm), 10g