Served on crushed ice with ponzu sauce and traditional shallot mignonette.

Thin scallop slices over a silky coconut and passion fruit cream, topped with yuzu pearls.

Over a macadamia "ajoblanco" base, grapes, and a refreshing Ronda wine granita.

Bluefin tuna cubes from the Cádiz coast over an Axarquía avocado base, miso-yuzu dressing, tobiko, and kimchi mayo.

Hand-cut premium salmon, Japanese dressing, and sour cream.

Hand-cut dry-aged beef tenderloin, traditional high-school dressing, and an exclusive touch of VSOP Cognac.

Hand-carved (+36 months curing). Served with "cristal" bread toasts and tomato.

Manchego, Payoyo, Goat's cheese log, and Pedroches cheese. Served with quince paste and walnuts.

With homemade blinis and crème fraîche.

With homemade blinis and crème fraîche.