roasted aubergine flavoured with "makil goxo", based on a yogurt emulsion*. *"Farga" olive (thousand years old olive trees)*.

steamed hake, on a juice of wild garlics and "Ballobar" capers, with lemon herb.

thoughts of lamb grilled over a fire of dried vine cuttings, on a base of Tolosa beans and hints of hot spice.

pear, hazelnut, "Garmillas" cheese serum and elder flower.

black olive ashes, on a casein of aromatic herbs and liquorice ice cream.