Norway lobster body, with pickled onion and herbs
Oysters, citrus pilpil sauce, avocado and piparra peppers
Lightly-salted Caridean shrimp with almond cream and grapes
Sea urchins, monkfish liver and snail oxiparo
Red prawns from Denia in their juice with chard
Levante sirloin cannon steak with boletus mushrooms and egg yolks
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Maybe something more modern would do the trick.