FISH MAIN COURSES

Buttered risotto with peas and mint, burrata and sea bass tartare whith lemon peel.

Low-temperature monkfish with warm sea soup, tomato confit and black garlic powder

Black sea bass with asparagus cream, passion fruit and broccoli puree

San Pedro fish, carrot, ginger, and ricotta spinach with burnt kale

Ravioli stuffed with charcoal cheese, tomato, and marjoram with a carabinero in its sauce with black beer