Starter
Pea cream with mint and crispy Serrano ham
Appetizers
Cured salmon tapa with cream cheese, dill and caviar
Eggplant Napoleon with roasted tomato, basil and tofu
Beef tenderloin tartare with marrow, mushrooms and sage
Mackerel cake with radish, watermelon, xcatic aioli and creamy avocado
Main Courses
Smoked suckling pig with asparagus, cauliflower, and pickled jalapeños
Desserts
Opera cake