Enigma

Lime Porex

Mezcalita frozen cloud

Spring toast

Amela tomato with kumquat sorbet

Frozen yogurt cloud with caviar

Cauliflower Ice Cream with Caviar

Mozzarella "almost" mochi

Chickpea Tempeh

Asparagus Flower

Saint George Mushroom Cloud

Porcini Mosaic With Its Sauce

Life cycle of prawn

Tang yuan and beef rib consommé

Pig's ear with ham jelly

Zarandeado Style Stingray and Sea Cucumber

Warm salad made from the lobster’s coral and claw meat, combined with lightly crushed potato

The lobster tail is gently confited for four minutes in sobrasada fat, infusing it with subtle spiced notes while preserving its delicate texture.

Bone Marrow with Caviar Lentils

Foie gras flan with chicken caramel

Combination of two types of pods: blanched baby green peas carefully placed on a vanilla pod and gelled in tomato water. As an acid counterpoint, a few dots of passion fruit.

Valle-oscuro cheese, white chocolate and lemon

The components are gracefully linked by a delicate vanilla yogurt ribbon, connecting a silky pear purée, a frozen lemon peel sorbet, and a refined Earl Grey tea bonbon enrobed in dark chocolate.

elBulli Hazelnut Polvorón with milk chocolate and passion fruit.

Battera kombu is a special type of kombu (edible kelp)

Cherry is served in its purest state — carefully pitted by hand — and wrapped in a fig milk yuba, served with Apricot

A thin white chocolate wafer delicately supports a silky elderflower jelly, paired with wild almond and fresh elderflower blossom

A warm cocoa waffle is paired with a quenelle of coconut ice cream, Crisp coffee bread, coffee paste, served with a 70% Guanaja chocolate mousse