Chef Federico Carrasco

Miso soup with Shimeji mushrooms, Wakame seaweed and Tofu

Pears Vichyssoise with ciboulette cream cheese

Caprese soup shot with crispi pecorino curl

Cold and creamy artichoke and leek soup with sauteed broad beans, dill leaves and tahini drizzle

Andalusian style Gazpacho of tomato and strawberry with fresh bell peppers and onion 'Tropezones' and a drizzle of salted virgin olive oil

Acapulco crab toast with avocado mousse and 62,5ºc egg yolk and dijon curd

Baked eggplants with marinated pears and pecorino scales

Crab Bisque with green sour cream, crispy parsley and tomato chips

Burrata and marinated strawberries with black olives focaccia

Butternut squash and ginger cream with spicy cinnamon crumble and tomato chips

Arancini (aus Parmesan-Risotto und Pilzen-Ragout)

Green asparagus with caramelized goat cheese and mini ratatouille

Creamy polenta sticks with caponata and chanterelle duxelle

Concciglioni stuffed with spinach and goat cheese

Fennel steaks in tomato-cinnamon tajine with mint and dates cous cous and an endives, pistacchi and orange salad

Grilled salmon cuts with crab bisque coulis, creamed green peas and crispy hollow potatoes

Tarte tatin with lime creme fouette

Basil panna cotta with curdled lemon curd and cinnamon sponge

Red wine pears with ruby chocolate mousse and crispy raspberries

Seasonal fruit and herbs tartare with greek yogurt and cream cheese mousseline and salty honey comb

Fresh mango and foie gras papillote with balsámico drizzle

Grilled Salmon cubes with Crab Bisque coulis and avocado tartare

Green asparagus with caramelized goat cheese and mini ratatouille

Steak tartare with dijon-egg yolk dressing and a crispy aromatic baguette curl

Turbot au beurre blanc with creamed green peas and white asparagus mousse

Coq au Merlot with basil creamed potatoes and glazed shallots

Argentine tournedos au Cabernet with mushrooms duxelle and glazed carrots

Sous vide duck breast in thyme and honey sauce with potato and camembert rosette

Tarte tatin with lime creme fouette

Orange puff pastry with violets mousseline and strawberry tartare

Crepes Souzette and vanilla ice cream

French 70% chocolate mousse with coconut and rum cracker

Mini Rancheros eggs

Acapulco crab toast

Prawns Pozole

Prawns and Red Sapper Aguachile

Cochinita Tacos with red onion and pickled carrots

Marinated Brisket Tacos with green onions and red chipotle sauce

Lamb Tacos with white onion and pasilla sauce

Chicken legs Tacos on guacamole with red onion and green sauce

Sous vide Pork Loin Tacos with avocado mousse and pickled pineapple

Poblano chicken and mexican rice with refried beans and avocado and kale salad

Red snapper Veracruzana and aromatic rice with crispy plantain and tomato and cucumber salad

Marquesitas with Edam cheese, strawberry and condensed milk

Chocolate natillas with fresh mango and dulce de leche

Frozen Margarita

Spoon of peruvian seviche with sweet potatoes and corn

Yuca fries with spicy green dip

Brasilian Red Prawn Moqueca in coconut milk with tomatos and panfried Farofa

Sous Vide argentine Veal Chops with chimichurri, pan fried mushrooms and basil creamed potatoes

Turbot in achiote sauce with mango and jalapeño pico de gallo, pan fried broccolini and creamed sweet potato

White chocolate and cardamom parfait with strawberry and mint tartare and passion fruit merengue,

Mango mousse with pineapple and basil tartare, lime honeycomb and açaí creme anglaise

Crispy kim-mari rolls

Kimchi and green onion pajeon

Seafood and green onion pajeon

Kimchi and pork belly jjiggae with rice and 3 seasonal banchans

Green tea panna cotta with lemony ginger gelly and raspberries

Steamed edamame beans with Togarashi salt

Miso soup with panfried Shimeji mushrooms, Wakame seaweed and silk Tofu

Tuna tataki

Salmon sashimi

Tamago, eel and shrimp nigiri

Roe and tartare gunkan makis

Tempura makis

Matcha tiramisú with orange honeycomb crisps and dark chocolate glaze

Crab Bisque with Lime sour cream and crispy parsley

Grilled argentine red prawns with avocado and palm hearts and spicy cocktail sauce

Ethiopean veal tartar with aromatic ghee and traditional homemade yogurt fresh cheese

Sous Vide artichokes with poached eggs and black aragon olives gremolata

Sous Vide Calf Chops with chimichurri, pan fried chanterelles and basil creamed potatoes

Turbot with mango salsa criolla and passion fruit holladaise, pan fried broccolini and creamed rutabag

Sous Vide duck thigh with pears gravy and pears tartar, roast potatoes and spicy fresh baby spinach

Crema catalana

Green tea cake with lime curd and raspberry sauce

White chocolate parfait with strawberry mousse and passion fruit merengue,

Threads of baked eggplat with cantabrian anchovy and manchego cheese

Watermelon Gaspacho

Spanish Ensaladilla with tuna belly

Asparagus and shrimp Tortilla

Galician style Pulpo over its potatos with smoked parpika and extra virgin olive oil

Bacalao Pil Pil in the traditional spanish way

Marinera style muscles

Brothy black rice with sepia and red king prawns

Creamy Natillas and crispy butter Honeycomb

Creme catalan