Tasting

Summer Cuisine: A Taste of the Sun

Summer fills the markets with vibrant colours and flavours. Heirloom tomatoes in every variety, melons, watermelon, cherries and peaches become the true stars of the season. It is also the perfect time for vegetables such as peppers, aubergines, chillies, beetroot and delicate zucchini flowers.

From the sea come some of the finest seasonal fish, including bluefish, bonito and skate. In our kitchen, we embrace light cooking, short cooking times and natural preparations, creating dishes full of freshness, texture, colour and flavour to celebrate this bright and vibrant season.

Experience menu

The Experience Menu begins with a table-side show cooking, where appetizers are served along with a welcome glass of cava.

Duration: 2,5 hours
Price: 80€

Appetizers

  • Idiazabal cheese stones.
  • Zucchini flower stuffed with Mediterranean white prawns.
  • Pumpkin and duck fritter.
  • Seasonal market appetiser.

Main courses

  • Ugly tomato from Tudela with vegetable ceviche cream, pickled aubergine and pickled cucumber.
  • Ajoblanco, cured bonito, summer fruits, tomato granita and trout roe.
  • Potato ravioli filled with seasonal mushrooms and summer truffle mayonnaise.
  • Confit skate with Japanese-style chicken escabeche, light pil pil sauce and pickled mustard seeds.
  • Smoked Iberian pork loin with white asparagus cream and crispy sage tempura

Desserts

  • Beetroot espuma, yoghurt ice cream, peach textures, peanut stones and green tea.
  • Pistachio cream with cherries, hibiscus gel and pistachio tuile.
  • Chocolate lentils.

Santa Rita Menu

The Santa Rita Menu begins directly at your reserved table. It is a shorter version of the Experience Menu and includes one appetiser, four courses and two desserts.

Duration: 2 hours
Price: 65€

Appetiser

  • Seasonal market appetiser.

Courses

  • Pink tomato with pickled aubergine and crushed avocado with coriander.
  • Ajoblanco, cured bonito, summer fruits, tomato granita and trout roe.
  • Potato ravioli filled with seasonal mushrooms and summer truffle mayonnaise.
  • Smoked Iberian pork loin with white asparagus cream and zucchini flower.

Desserts

  • Beetroot espuma, yoghurt ice cream, peach textures, peanut stones and green tea.
  • Chocolate lentils.

Dietary options: vegetarian, flexitarian.
Intolerances: Please report any food intolerances to our reservations center.

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