Rice is not just a dish; it's a language that I've spent years perfecting. In this experience, I invite you to step into my kitchen, my "Kitchen on the sand," to experience a day where local produce and signature technique meet. There are no menus here, just an honest suggestion based on what's fresh that day. Together, we will prepare – or you will closely observe the process, step by step – a rice dish cooked with the calm that the fire demands, respecting the cooking times and the flavors of our land.

Sunday at the villa and no desire to complicate things? Forget the typical BBQ. I'm the chef you need to make your party the event of the summer. I bring the "Kaos" and my own fire to your house so you can just enjoy it with your friends. No menu, no fuss, just amazing products and a level of umami that you've never tasted before. If you're looking for a chill plan with a touch of the wild, let me take the lead. Do you dare let me be the one to decide for you while you toast?

At Omakase, there's no menu; there's an honest offering born of the sea. My cuisine is a daily dialogue with the product. By choosing my table, you place your trust in me; I respond with an exclusive selection, designed piece by piece before you. Here, every cut and every bite respects the absolute freshness and rhythm of nature. It's an invitation to enjoy sushi from the perspective of the person who creates it, without haste and in total harmony with the environment. Trust the chef, live the experience

Appetiser: Black Pig Gyoza with Citrus Miso Starter: Local Fish Usuzukuri with Passion Fruit Ponzu Main course: Low-temperature-wreckfish fillet with a coriander foam and red curry Dessert: Canarian Banana, Sweet Miso and Chocolate Soil Textures

SEAFOOD MENU: SEAFOOD FUSION (5 COURSES) 1. Traditional Ceviche: Sea bass in classic Peruvian leche de tigre (tiger's milk). 2. Surf-and-Turf Gyoza: Artisanal dumpling with shiitake teriyaki. 3. Seafood Ravioli: Signature pasta in a prawn and herb chupe (thick sauce). 4. Grilled wreckfish: Sweet potato and yuzu purée with crackling made from the fish's skin. 5. Cheesecake Kitchen: Runny cheesecake, red berries and ice cream.

ATLANTIC NIKKEI MENU (8 COURSES) 1. Iberian pork cheek: Signature melt-in-the-mouth croquette. 2. Traditional Ceviche: Sea bass and classic leche de tigre (tiger's milk). 3. Surf-and-Turf Gyoza: Shiitake Teriyaki. 4. Atlantic tiradito: Local fish, passion fruit and yellow chilli. 5. Nikkei Tartare: Premium bluefin tuna and Canarian black potato. 6. Seafood Ravioli: In a prawn and herb chupe (thick sauce). 7. Tuna Tataki: Miso-honey and wasabi glaze. 8. Molten Cheesecake: Red berries and cinnamon ice cream.