A light, aromatic menu full of Mediterranean contrasts. Starter: Seasonal tomato salad, avocado supremes, white garlic and dressed with extra virgin olive oil. Main: Sea bass with a Bilbao-style garlic and chilli sauce and a touch of sherry vinegar, served with sautéed potatoes. Dessert: Fresh pineapple carpaccio infused with fresh mint syrup and a scoop of lemon sorbet with coconut shavings.

A proposal for those who enjoy fresh flavours, spicy touches and international contrasts combined with local produce. Appetiser: Steak tartare marinated in gochujang on brioche with a shot of salmorejo Starter: Salmon and Avocado Tartare with a Curry and Lime Yoghurt. Main: Leg of suckling lamb with Mediterranean herbs, served with a potato and truffle Parmentier and a dried apricot sponge cake. Dessert: Crème brûlée foam with strawberries sautéed in Cointreau liqueur.

"Flavours of the Sea" Menu (Seafood and Fresh) Designed for lovers of seafood, fresh fish and citrus contrasts. Appetiser: Roasted avocado gazpacho with bluefin tuna, sesame and cherry tomato skewer Starter: Red Prawn Carpaccio with Smoked Avocado Cream and Coral Vinaigrette. Main: Grilled sole, lemon potato, noisette butter, almond praline, balsamic vinaigrette, capers and clams. Dessert: Mascarpone mousse mille-feuille with red berries.

Appetiser: Iberian ham croquette and jalapeño gazpacho. Starter: Aromatic herb salad with creamy, crispy prawns. Main: Creamy black rice with cuttlefish and confit cod with a citrus aioli Dessert: Apple tartlet with bourbon vanilla ice cream.

appetiser Red prawn cocktail with tomato concasse, shallot and a coral emulsion. Steak tartare on toasted brioche with gochujang sauce Main 1: Sole Popietas with Lemon Potato Purée, Almond Praline and Japanese Clams. Main 2: Iberian pork cheek served with truffled polenta, roasted baby carrots and a red wine reduction Dessert: Spanish Torrija in an Asian infusion, crème anglaise and Bourbon vanilla ice cream.

You can ask this chef to create a meal around your preferences.