Seafood cream with red prawns, cantaloupe melon, and garlic bread toast.

Spanish Basque hake with white asparagus from Navarra, pea mussels, and a soft-boiled scaled egg.

Cava and lemon sorbet.

Beef tenderloin served with foie gras escalope, crispy bread, potato parmentier with lime, and a muscatel wine sauce.

Milk chocolate dessert with tonka bean ganache, chocolate spongecake with albañil crumble, and cherry filling on almond biscuit.