Vegetarian menu
Reservations must be made at least 24 hours in advance and for a maximum of 8 diners.
APPETIZERS:
Black olive cookie, black chanterelles butter and Arbequina caviar
Caesar’s mushroom and truffle in crystal egg on a crispy base
SET MENU:
Asparagus from Navarra, touch of vanilla and pesto
Tempe marinated in grilled soybeans over guacamole and baby mesclun from our garden
Slow-cooked organic egg, thin sliced Aroa pea, and Parmentine potato foam
Steamed vegetable gyozas over seasonal mushrooms and carrot ganache
Veggie burger, Gernika green peppers and purple sweet potato with a touch of lemon thyme
Piña colada in gin balloon
Chocolate, rosemary and blood orange
Petits fours