Al josper with toasted butter, horseradish yogurt, jalapeño gazpacho and kaffir lime.

Crispy ear, strawberry hoisin, aioli and pickle.

Steamed. Ricotta, fried quail egg, sichimi togarashi.

Steamed. Ricotta, fried quail egg, sichimi togarashi.

Wonton and Old Galician Cow with shiitakes, spicy pickled tomatoes, cardamom bechamel.

Foie gras and Jabugo, with roasted chicken wings, barbecue with pickled chilies, trumpets of death and steamed free-range egg yolk.

Sweet chili with homemade chili limo and txakoli, corn chips, sour cream and pickled piparras.

Grilled. Pickled mussels seasoning, sriracha sauce and XO tartar.

Robata flame, rigatoni, caramelized bean sprouts and shrimp omelet.

Kimchi, sheep's milk, tuna sashimi and Lapsang Souchoung tea.

Duck and warm shrimp sashimi, sweet and sour fine herb sauce and chili aioli.

Sheep's milk and kimchi, marinated red shrimp, pineapple sashimi, guajillo-sichuan shepherd's adobo, lime, grilled head.

Kohlrabi puree, pigeon juice with garam masala, papadums and tamarind.

Blue corn tako with grilled Galician octopus, yellow mole of morita chili and butter, tomatillo de arbol emulsion, pickled carrots, parmesan cheese and pumpkin seeds.

Galician Cow Cheek stewed in green curry of jalapenos and epazote, fried tortilla chips, sweet and sour pico de gallo and fair corn with toasted butter and parmesan mayonnaise.

Sprout and water lettuce salad, fried niboshi with traveling mojos: Canario-Nikkei mojo and crying tiger mojo.

Pico de gallo ponzu, kikos “mojo macha” and La Vera paprika with sherry wine and fried plantain slices.

Passion fruit and mirasol chili dressing, Andean herb mojo, paprika oil and Japanese sichimi, accompanied with extra-thin Balsamic potato chips.

Grilled lobster, with spicy tomato sauce, Oloroso, chipotle and toasted croissant.

Crispy-fried sushi rice with tomato-chili chutney, yuzu pesto, fried egg and creole with chimichurri.

Crispy crab, curry leaves, Andean mayonnaise, acevichada sauce and adobo-alioli.