Vegetarian menu

Reservations must be made at least 24 hours in advance and for a maximum of 8 diners.


Black olive cookie, black chanterelles butter and Arbequina caviar

Caesar’s mushroom and truffle in crystal egg on a crispy base



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