A selection of bread and butters: boletus, spinach, beetroot and salted.
Mille-feuille of smoked eel, foie gras, spring onions and green apple. (1995).
Ham and truffle 'tortilla'. (2017).
Red Shrimp Royale and dill with Venta del Barón oil. (2014). This was probably my favourite.
Caviar gel with pickles of asparagus and its cream, salted with Añana’s salt. (2017).
Lightly marinated oyster with iced cucumber slush and K5, and spicy apple. (2015).
Tarama with beetroot and sour horseradish. (2017). Vegetable hearts salad with seafood, cream of lettuce and iodized juice. (2001).
This was quite a few of our party's favourite dish.
Crayfish over an aniseed sea bed and coral mayonnaise. (2017).
The Truffle' with fermented wild mushrooms and collard greens with 'Alma de Jerez' oil. (2015).
Gallo Celta Galician egg and citrus chicken stock with corn. (2017).
Grilled hake loin, coconut, red curry and liquid and crunchy razor shells. (2017). We recognise the 'Tortillitas de Camarones' element straight away, a variation of the bar snack from Andalucia.
Grilled Sirloin 'luisimi' over a bed of Swiss Chard chlorophyll and cheese bonbon. (2011). This was our requested replacement for the usual pigeon dish.
Lemon with basil juice, green bean and almond. (2016).
Almond honeycomb with brittle bits and iced cinnamon. (2016).
Two of our friends had the wine flight to accompany the food whilst we shared a clean and fresh bottle of Mauro Godello (2014). Another lovely touch was when they poured out two glasses of dessert wine " a present from your friend Fernando." A pal from twitter and a friend of the restaurant had messaged them to tell them we were dining with them that day. This was the icing on the cake of a perfect meal for us.