||Croquetas de jamon Serrano: Serrano ham croquettes served with sour sherry aioli and sweet fig lavender Jam.
Capesante gratinate: Roasted scallops in their shells with chorizo & manchego crust and pistachio salsa verde.
Pork and veal meatballs baked in almond sauce.
Warm goat cheese salad, crispy jamon, walnut & sherry vinegar dressing and green olive tapenade.
Traditional Calasparra paella with chicken, chorizo and mussels.
Hot churros coated in cinnamon sugar and dipped in bitter dark chocolate.
Chef Gwen Le Chenadec