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Aged, rosemary and mature Payoya goat cheese with jam and dried fruit.

Kimchi mayonnaise, soy and seven Japanese spices.

Pumpkin hummus, poached egg, and Iberian ham dressed with truffle oil.

Iberian salchichón, loin, chorizo, and ham with tomato and extra virgin olive oil (EVOO).

Light batter with confit cod and squid ink aioli.

Pipirrana and Setenil toasts, pickles, EVOO, and black olive soil.

Potatoes and carrots with tuna, homemade mayonnaise, and a ``fried egg.

Cold almond soup with coconut milk, Japanese marinated tuna tartare, and sesame.

Tuna belly, pickled red onion, seaweed salt, and Setenil's EVOO.

Mixed greens, melted goat cheese, cherry tomatoes, and crispy chicken coated with Setenil honey vinaigrette.

Chicken skewer marinated in yogurt and tikka masala sauce, red onion, tomato, mint, and Indian dressing on corn tortilla.

Pork cheek with guacamole, pico de gallo, pickled onion, and chipotle chili sauce.

Free-range chicken stewed with Moroccan spices, nuts, and a sweet touch, wrapped in a thin, crispy pastry.

Low-temperature confit with roasted cauliflower cream and seasonal vegetables.

Loin with traditional onion-stewed juice reduction with oloroso wine, sweet onions, and seaweed powder.

Seasonal mushrooms, valley asparagus, and shredded oxtail.

Red wine reduction and spiced sweet potato cream.

Iberian pork fan, artichokes, Payoyo cheese, and truffle oil.

Slow-cooked and shredded oxtail with candied potatoes, seasonal vegetables, and a demi-glace of its juices.

Slow-cooked with garlic and rosemary aroma, homemade potatoes, and bird peppers.

Truffled puree, roasted apple, and glazed vegetables.

Controlled maturation, glazed vegetables, and fried potatoes.

Chocolate and orange brownie, nougat ice cream, cookie dust, and hazelnut cream.

Cádiz cheese cake with red berry jam.

Traditionally made with EVOO and anise, mint cream, and toasted yolk ice cream.