The Culinary Archive
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An evolving narrative of Spanish heritage, refined through seasonal precision and avant-garde technique.
An evolving narrative of Spanish heritage, refined through seasonal precision and avant-garde technique.
— Chef de Cuisine, Alejandro Sanz
Chilled gazpacho essence with lobster medallions and pressed olive oil pearls.
Acorn-fed Ibérico pork shoulder, smoked with vine wood and served with seasonal wild mushrooms.
Wild sea bass confit in saffron butter, samphire, and citrus emulsion.
Burnt Basque cheesecake mousse with blood orange reduction and gold leaf.
Individual Expressions of Ibérico Heritage
5J acorn-fed, aged 48 months, hand-carved to order.
Spider crab fritters with lemon zest and herb aioli.
Crystal bread with hand-grated vine tomatoes and EVOO.
Scarlet prawns baked in sea salt, served with head butter.
Salt cod with garlic and olive oil emulsion, traditional style.
Charcoal-grilled octopus with smoked pimentón de la Vera.
Pork tenderloin with pedro ximénez reduction and shallots.
Milk-fed lamb chops with rosemary smoke and piquillo peppers.
Arroz meloso with spring mushrooms and black truffle shavings.
Reservations are highly recommended for the Ibérico tasting experience. Join us for an unforgettable evening of culinary storytelling.