Grilled sweet potato with marinated mackerel from the Ebro Delta in citrus dressing and fennel crudité

Mellow rice with (milk caps) mushrooms stew and cured Peñarroya Duroc bacon

Crispy artichokes with pomegranate emulsion from the estate and black truffle from Torre de Arcas

Cannelloni stuffed with Teruel free-range chicken stew with reduction of Horta rancid wine

Wild boar stew with mushrooms, potato soufflé and black truffle from Torre de Arcas

Red partridge in 85% chocolate and pickled carrots

Red mullet from Sant Carles de la Rápita with leek confit and ham pil pil from Sierra de Javalambre

Parpatana Bluefin tuna “Balgefó” (final part of the belly fillets) of low-temperature with garlic praline and stewed borage

La Fresneda cheesecake with cream ice cream and pine nuts

85% dark chocolate brownie with strawberry marshmallows and petazetas

Sabayon of organic almonds with creamy coffee and preach jam