Our kitchen staff suggests different proposals for this season:

• Sea anemone and cuttlefish rice with pickled ‘piparra’ pepper and manzanilla (sherry) ‘allioli’
• Rice with lobster
• Scallops with cream of peas, seaweed and beans sautéed with iberian ham
• Grilled monkfish with smoked cauliflower cream and ‘mojama’ (cured tuna)
• Warn soup of white asparagus with cockles and fried artichokez