Chef Tania Montoya Sena

Bread and Alioli

Assortment of pickles

Avocado and smoked salmon canapé

Gazpacho from the garden and vegetable brunoise on its crunchy

Zucchini carpaccio with citrus vinaigrette and edible flowers

Ibizan-style salad

Fish and seafood paella

Meat paella

Caramelized banana with berry coulis

Catalan cream

Celeriac and Green Apple Cream

Rainbow Raw Vegetable Salad

Cucumber Rolls with Beet Hummus

Tri–Color Quinoa with Sautéed Vegetables and Ginger

Light Miso Broth with Shitake and Pak Choi

Zucchini and Carrot Spaghetti with Arugula and Walnut Pesto

Steamed Sea Bass with Turmeric and Lime Sauce

Coconut Milk Panna Cotta with Berries

Oyster · kombu · yuzu Fresh oyster with kombu gel and citrus notes

Tuna tartare · aged soy · cured egg yolk Fresh tuna with aged soy and cured egg yolk

Solid dashi · bonito flakes Japanese broth gelified with katsuobushi

Crispy brioche · anchovy · smoked butter Rich, salty and indulgent bite

Sun-dried tomato · burrata · garum Concentrated sweetness with marine depth

Sautéed mushrooms · reduced jus · cured yolk Texture and depth in perfect balance

Mushroom carpaccio · parmesan · truffle Raw elegance, pure and precise

Dry-aged beef · reduced jus · mushroom purée Intensity, persistence and elegance

70% chocolate · miso · salted caramel Deep sweetness with an unexpected finish

Ibizan vermouth with orange peel and rosemary

Black olive tapenade fron Santa Agnès with toasted xeixa bread

Crispy sobrasada from porc negre with Ibiza honey and almonds

Smooth pumpkin cream with Ibizan ham shavings and local black truffle oil

Stuffed squid "Payes style" with caramelized onion, raisin, and pine nuts in it ink Served with creamy vegetable rice

Slow-cooked Ibizan black pork cheeks in San Mateu red wine With sweet potato and chestnut parmentier

Warm almond and lemon tart with homemade ice cream

Artesan Ibizan Herbal liqueur

Savory Greek Yogurt Verrine With cucumber, fresh herbs, lemon, and toasted seeds

Marinated Chicken Skewer Grilled and finished with a light mustard emulsion

Smoked Salmon Spoon With light cream cheese, dill, and lime zest

Beef Carpaccio With shaved Parmesan, arugula, and extra virgin olive oil

Warm Prawn Salad With avocado, baby greens, and a citrus vinaigrette

Oached Egg on Silky Cauliflower Purée Finished with crunchy seeds and fresh chives

Free-Range Chicken Supreme With vegetable quinoa and a light herb jus

Oven-Baked Salmon Fillet With sautéed broccoli, green asparagus, and a delicate lemon emulsion

Light Greek Yogurt Mousse With red berries and crushed walnuts

Creamy Ricotta Cup With cinnamon, flaked almonds, and a touch of honey

Ibiza Salad

Ibiza Cheese Board

Sobrasada Canapé with Honey

Bread and Alioli

Sweet Potato

Artichoke with Ham

Green Asparagus

Zucchini

Carrot with Feta Cheese

Country Chicken

Criollos

Chorizo

National Entrecotte

Organic Cocoa and Basil Tart with Red Fruits

Assorted breads

Shat of salmorejo

Canapé of anchovies in vinegar and pearl

Artichoke flower with romesco sauce emulsion

Roasted carrots with spices, sesame cream and feta cheese

Beef and chicken paella

Typical Ibizan paella

Brownie de algarroba y nueces de ibiza

Tatin cake

Salmon Tartare With Avocado And Lime Pearls

Chilled Pea And Mint Cream

Mini Toast With Micuit, Appel Compote And Pedro Ximénez Reduction

Burrata Salad With Confit Tomato And Basil Pesto

Beef Carpaccio With Parmesan Shavings And Truffle Oil

Vichyssoise Of Leek And Potato

Fresh Tagliatelle With Fish And Seafood

Baked Cheesecake With Red Berry Coulis