en 
esVIRAZÓN
Tasting menu
1. f. Wind that on the coasts blows from the sea during the day, alternating with the terral, which blows at night, and both succeeding quite regularly throughout the course of the year, while there is no storm.
SEAFLOOR
- Seaweed cream and shells
- White of asparagus and flatfish
- Brandade fritter
- White broth and roes
- Live lettuce and red shrimp
SALTY COASTS
- Ajoblanco, tuna jerky and mackerel
- Bonito and salmorreta powder
- Tender almond and mullet roe in crystal bread
- Tonyina de sorra amb coca
TABARCA ISLAND
- Alicantino appetizer
- Squid stew
- Tabarcan hot-pot
ALBUFERA AND MEADOW
- Rice of ham Molino Roca y Dehesa de los Monteros
*
- Peach and jasmine
- End of party cake
- Petit fours
- 98
- Wine pairing 65
ZERO MERIDIAN
Tasting menu
SEAFLOOR
- White of asparagus and flatfish
- Brandade fritter
- White broth and roes
- Live lettuce and red shrimp
SALTY COASTS
- Tonyina de sorra amb coca
TABARCA ISLAND
- Alicantino appetizer
- Squid stew
ALBUFERA AND MEADOW
- Rice of ham Molino Roca y Dehesa de los Monteros
*
- End of party cake
- Petit fours
- 78
- Wine pairing 45
CAVIAR
Black cauliflower,
yolk and caviar
Red tuna,
marrow and caviar
Osetra
Caviar - selected [30 g]
Beluga
Caviar [30g]
TO TASTE
French oyster
and turbot foam or raw
Grilled sandwich,
dewlap in oloroso, red tuna and truffle
Russian salad,
red tuna and pickles
Santa Pola shrimp
and scallop and spiced yellow pepper gazpacho
Tender almond
ajoblanco and salting fish
Oxtail & Foie
nun’s puffs
Croquette
from the meadow [unit)
CLASSICS
Iberian ham
(Acorn-fed) Dehesa de los Monteros
Cheeses
of the seasson
Shoulder
of Iberian pork cured Dehesa de los Monteros
Salt-semicured
fish
STARTERS
Tonyina
de sorra amb coca
Salad
of live lettuce, red shrimp, grilled avocado and shrimp dressing
Tomato
and poor cod
Leek,
cream cheese, salmorreta and herring roe
Green
clams
Squid
in oloroso with snow peas
Aubergine
and sea bass flavor
Celeriac
ravioli stuffed with pumpkin and vegetable broth
FROM THE SEA
Wild fish,
ham sauce, green beans and trout roe (to consult)
Sea bass
in seaweed papillote, black and white cauliflower with glazed French onion
Red mullet,
couscous, pickles and aniseed bouillabaisse
LET'S TALK MEAT
Angus
beef loin [250 g aprox]
Café de Paris sirloin
mushrooms and truffle
DESSERTS
2ron
nougat soufflé & tiger nut milk ice cream
Tocino
de cielo with orange and cinnamin
Ñora
(sweet pepper) crème caramel and salted caramel ice cream
Chocolate
tartlet, Baileys foam and pecan ice cream
Selection
of cheeses
WINES FOR DESSERT
Victoria nº2
Tierras de Málaga
Rujaq Andalusí Trasañejo
Tierras de Málaga
Porto Niepoort
Portugal
Old Harvest
Jerez
Château de l’Ecole
Sauternes