Terrine of artisan foie gras with apple cream and dried fruit cookie

Roasted Octopues with veil of Iberian bacon, handle and salda of grasses

Artichokes and scalops with emulsion of tender almonds and orange

Roasted Lobster in soup of potato, rúkula and lemon gras

Egg to low temperature with clamary and gnoccis of his inks

Spanish Valencian rice with mollusks and a saffron gel

1/2 Portion of Ravioli of calamari served with a hen stock with truffles

Lasagna of fresh pasta with cod, mushrooms, pesto and pipes

Hake of  fishhook with cream of Iberian ham, semi dry tomatoes and black ali oli

Monkfish with zurrukutuna geleé, steam mussels and crusty bread

Fillet of cod fish with sautéed fresh spinach and seasonal mushrooms

Sea bass with clams, green asparragus and vegetable strips

Special Basque cut Tender hake fish with a traditional basque pil pil sauce

Roasted deboned lamb shoulder with it´s sweetbreads, cep mushrooms and vegetables

Boned in rib-eye steak with "milhoja" of potatoe, panceta bacon and Idiazabal

Suckling-Pig with mini vegetables and sweet mustard

Special cut fillet of Iberian black hoofed pork with chutney spices of pears and crunch of gourd

Venison with spicy compote of pears and crunch of gourd

Breseé´s Pigeon  with tender garlics, cinnamon and sand of dried fruits

Chocolate crisp with raspberry truffle and apricot ice-cream

Caramelized french toast with fresh strawberries and a greek yogurt sorbet with an essence of citrus blossom flower

Oven baked cheese cake with wild berry foam

Banana plum cake and walnuts with chocolate whipped cream and served with a blood orange sorbet

Pistachio sponge cake with a saffrom ceam and a "Ras El Hanout" spiced ice-cream