Martin Berasategui

00- exterior sign

02a- gilda w:caper soup

04b- mille-feuille of smoked eel, foie gras, ionis & apple

08- the "truffle" with mushroom moss & iberian ham

11- venison loin, lettuce hearts, rhubarb & pomergranate

13b- lemon with basil juice, green bean & almond

15c- mignardise jpg

stephen Kent.

00-menu

02b- tuna tartare

05- oysters with wasabi emulsion & crispy sea lettuce

09a- tartar of baby squid, roasted walnut, egg yolk, seaweed & kale

12a- hot & cold gin fizz of strawberries & lime

14- creamy rock of mango, caralmelized hazelnuts, coffee butter & vanilla toffe

15d- mignardise

00- butters

03- crunchy ball of baby squid

06- vegetable hearts "salad" with shrimp & seafood cream

09b- tartar of baby squid, roasted walnut, egg yolk, seaweed & kale

12b- hot & cold gin fizz of strawberries & lime

15a- mignardise

wines

01- marinated olive

04a- mille-feuille of smoked eel, foie gras, ionis & apple

07- Basque chilli pepper froth, smoked sardine, cucumber mayo & watercress

10- grilled hake loin

13a- lemon with basil juice, green bean & almond

15b- gianduia