FISH MAIN COURSES
Our cuisine is based on a great seasonal product with a clear base of Mediterranean cuisine and refined technique.
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