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Prologue.
Belon. Daikon. Verjus. Apple. Shallot vinaigrette.
Mackerel. Beetroot. Garum. Nori.
Red prawn. Baby corn. Soy (5 y.). Salted lemon. Kalamata olive.
Bread and butter.

“Sea salad”. Sardine. Bouchot. Cornichons.
Caviar. Genmai rice. Yolk. Fig leaf oil.
Eel. Duck liver-Albufeira. Balfegó. Plum.
Norwegian scallop. Almond. Truffle. Artichoke.
Wild-caught zander. Onion. Txogitxu. Lovage. Vin Jaune.

Langostino. Grapefruit. Cochayuyo. Cabbage.
or
Royal Pigeon. Grape. Seafood Toffee. Vine shoots.

Apricot. Saffron. Hazelnut.
Rose. Coconut. Strawberry.

Epilogue.

6 courses without sea salad, scallop & Royal pigeon: 245 (only Monday to Thursday)
7 courses without scallop & Royal pigeon: 265
8 courses langostino: 285 | Royal pigeon: 330
9 courses: 360
Cover: 9

pairings

Aperitif recommendation KRUG Grand Cuvée: 56

Pairing “Sparkling and still wines of Champagne”
7 glasses 200 | 8 glasses 225 | 9 glasses 250

Wine pairing
7 glasses 135 | 8 glasses 150 | 9 glasses 165

Alcohol-free pairing
7 glasses 90 | 8 glasses 105 | 9 glasses 120