Spain, North to South

A culinary journey of Spanish regional food, starting in Northern Asturias, travelling to Andalusia,

and a final stop for dessert in Majorca.

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Tortos

Tortos de maiz (crispy corn pancakes), La Peral cheese, green apple, walnuts.

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Berenjenas con miel

Fried aubergines, honey & orange & thyme.

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Pastel de merluza

Hake pâté, bloody mary gelatine, pickled cucumber balls, black mayo, and Marie Rose sauce.

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Cebolla rellena

Onion stuffed with beef cheeks cooked in cider, celeriac puree.

Croquetas

Croquetas de calamar en su tinta

Squid and ink croquettes with roasted

garlic mayo.

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Gató Mallorquín

Almond cake, mandarin curd, almond ice-cream, chocolate tuile.