ABaC dining room
El Gran ABaC tasting menu
Melon Mojito
The making of nitro sour yogurt lollipop with Iranian caviar
Nitro sour yogurt lollipop with Iranian caviar
Focaccia of foir-gras with roasted pine nuts, onions consommé with lio truffle and scrape of orange skins
Hamachi's ceviche with cherries and a cucumber's snow
Candied tomatoes, pepper's water with olive oil, smoked sardine, an anchovies "coladura", break skin and basic
Warm Marennes-Oléron oyster with woodcock concentrated mushroom, citrus, and salsify water
Smoked steak tartare, seasoned snow-like beef, cooked egg yolk, veil of mustard and pepper bread brittle
Egg yolk with Iberians, potato parmentier, truffle oil and rocket lettuce
Hazelnuts looking like chickpeas, charcoal-grilled chicken, citronella's allioli and corals with olive oil
Norway lobster cooked table side
Fideuà juice
Mediterranean tuna belly with macaroni in ponzu sauce, kumquat skin, mizuna, zucchini with olive oil and spicy root purée
Pasta Caserecce cooked in onion's water with Iberian's tear and charcoal-grilled goie gras
Grapes, litchi and black elder
The making of caramel break cake and bourbon
Caramel break cake and bourbon
