Tasting of traditional elaborations of local Andalusian cuisine. Selection of national cheeses and cold cuts Fried eggplant with sugarcane syrup Ajoblanco de almendra con grva Solomillo en salsa demiglace de whisky Honey, citrus, and cinnamon torrijas (French toast)

Basics of local popular dining. Tradition with the highest quality products and haute cuisine preparation. Selection of Iberian cold cuts Tuna, caramelized onion and sesame snack Cordovan salmorejo with ham and egg Andalusian-style fried calamari with saffron mayonnaise Traditional seasonal dessert

Traditional cuisine with modern techniques from contemporary cooking. Appetizer of local cheeses and cold cuts Cajun-style "al infierno" prawns Creamy rice with shiitake mushrooms and truffle Sous vide rib with a fried potato starch glaze and an Asian lemon and mint sauce Mango and cardamom pudding

Personalization of the experience according to your tastes. Iberian charcuterie starters Goat cheese roll with cranberry jelly and topped with pistachio, walnut, and ham Sous vide Iberian pork belly with soy sauce, hoisin, and Vietnamese green rice Sous vide octopus with an infusion of La Vera paprika in olive oil, on a vanilla-infused potato cream Sous vide lamb with rosemary and garlic sauce and migas de pastor. Mango pudding with pistachio, cardamom and saffron