Pa amb oli birthday cake
Courgette flower in meringue with loquat oil
Langoustine with ragweed, apple and oxalis
Indian cress with oyster, pine tree and pine nuts
Broad beans and pork lard tartlet
Mussels and sobrasada aspic
Lukewarm salad of quail and sardine
Spinach and grillet loquat tartlet
Wellington of lobster with majorcan soups
Almond trifle with ewe's milk cheese cream and mulberries
Acorn biscuit with acid chocolate
Potato with almond, sobrasada and lemon verbena
Salt baked skate fish with sea fennel hollandaise sauce
Of goat’s milk frost infused with pine needles, pine seeds gateau and mediterranean oyster
Courgette flower with langoustine
Lavander yogurt with tomato marinated with herbs, strawberries and amontillado
Mussels from Menorca with the soul of the sobrassada
Spinach with madler, marinated eel and camaiot _ Paté from the birds in the arroz brut with snap peas
Rosemary meringue, olives and cured Mahon cheese
Sea flies
Quail breast with steamed lettuce bud and artichoke vinagrette
Skate cooked under salt with sea fennel hollandaise
Espardenya al pil pil
Grilled aubergine with bone marrow, tarragon and tender peanuts
Flower of potato with almond butter, sobrasada and lemon verbena
Grilled lobster, rabbbit, sagebrush and plum
Menorca mussels, carrot and sobrasada
Beef lips with chantilly, acorn praliné and figs
Flame cooked mackerel with pickled courgette flowers
Gepökelter Petersfisch
Goldmakrele an Aubergine mit Zitronenverbene
Feigenkaffee
Kapern Kombucha mit Schermesserfisch ‘en suquet’
Cangrejo con corteza de Gallo y cacahuete tierno
Garbanzo tierno con huevas y flor de perejil
Tomate de la rosa con polvo de helado de olivas de la isla
Trempó de Cangrejo azul
Tuétano de Wagyu menorquina con leche de oveja y bogavante
Eel and butifarró
Sunny Cuttlefish Bitter
Steamed scorpionfish
Spring Lobster
Bean leave with espardeñas
Pines
Radish with beet
Saffron duck egg yolk
Tomato water, tomato branch infused in vodka, celery flower and seeds
Eel and beet with pickled sprouts
Amontillado olive oil cake with peas and goat cheese
Swiss roll of ortiguilla and lamb cottage cheese
Carbonara with pumpkin and mare cheese
Lobster 13
Quail stuffed with eel and salted
Cauliflower, acorn praline and truffle
Cream of dill and almonds with bonito and duck egg yolk
Cream of melon seeds with rye biscuit and sobrasada
Cream of white pepper with John Dory fritter
Sea urchin with espardeñas with tender laurel
Cherry paste with braised cherry juice and aerated milk of rue and lemon thyme
Quail pate with marinated sardine
Cured black pig, 'Cor de Bou' tomatoe and raïm de pastor
Ray with espardeñas with laurel and confit
Ray with orange blossom duck yolk and artichoke
Lemon John Dory with pumpkin jam and chamomile flower
Kaninchen in Gelatine, Muscheln und grüne Kichererbsen
Hummer Brioche mit Queller und Melisse
Gegrillter Gabeldorsch mit Kopfsalat 'revull blanc'
Makrele mit Mandeljoghurt und Brombeeren
Tintenfisch, rote Riesengarnele und saure Gurke
Schnecken mit schwarzen Karotten und gewürztem Johannisbrot
Schweineöhrchen mit schwarzem Trüffel und Salzmelde
Wachtel, Lamm, Algen und grüne Dattel
Seegurken Blätterteig
Gin melon
Goldmakrele, geröstete Mandeln und Kaktusfeige
Lende, Fischbäckchen und St. Petersfisch
Gemüseeintopf mit Kaninchenlende und Wacholder
Nisperos, Lavendel, Fenchel und getoasteter Honig
Paté von der jungen Taube, Pfirsich und Salbei
Tomatensprossen, Meeres-Frischkäse und Kirschen
Frischkäse-Eis, Orange und Olivenöl-Keks