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Starter

  • BREAD, ALIOLI AND MARINATED OLIVES
  • ANCHOVIES IN VINEGAR
  • SHRIMP SCAMPI



First course

  • SMOKED COD CARPACCIO
  • TOMATO AND CAVIAR




Second course

  • BLIND PAELLA OF SQUID, PRAWNS, MUSSELS, MONKFISH AND GROUPER





dessert

  • PINE NUTS CUSTARD WITH PINE ICE CREAM AND PINE NUTS PRALINE