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1.00 h
Vegetables
Green Peas falafel with sumac and beetroot tahini sauce
1.00 h
Appetizers
Open fired roasted eggplant in a Tahini sauce in a 3 color spectrum, and pine nuts and a smoked paprika oil
1.00 h
Salmon poached in olive oil
1.00 h
Appetizers
Piacenza plaits with extra virgin olive oil & powdered spinach
1.00 h
Appetizers
Foie cacao toffee and crumble
1.00 h
Pasta - Rice
Artichoke ravioli with prawns and their juice
1.00 h
Pasta - Rice
Mini cannelloni with honey veal, idiazabal and hazelnut crumble
1.00 h
Meat - Poultry
Steak tartare, crunchy corn plate, avocado and mango spheres
1.00 h
Halibut with seaweed and mushrooms
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