with smoked salmon and avocado sourcream
with lime aroma and crispy bacon
with Quinoa and corn emulsion
Iberian Cebo ham, parmesan cheese, olive air and “Romesco” emulsion
with citrus vinaigrette and red chard
with tropical fruit and passion fruit oil
with basil pesto, dried tomato, pine nuts, parmesan flakes and rucola
in panko crumbs, with goat cheese dip
