Signature Cuisine & Martúe winery,
A Sensory Journey,
Friday, January 30th
STARTERS
Foie Raff tomate
Cured salmon with mediterranean seaweed Hollandaise
Cod fritter in pil pil sauce with toasted capellanet
Benicarló artichoke with sabayon, iberan pork belly and caviar
White wine: Blanco Nieva 2024, D.O. Rueda | Verdejo
FIRST COURSE
Cod cheeks Pil Pil Style with Red Prawn and Ibérico Ham
White wine: Blanco Nieva 2024, D.O. Rueda | Sauvignon Blanc
SECOND COURSE
Slow-cooked suckling lamb shoulder with broccoli and mustard
Red wine: Martúe 2023, D.O. Pago Campo de La Guardia | Cabernet
Sauvignon, Merlot, Tempranillo, Petit Verdot, Syrah
DESSERT
Cocoa pod in textures
45 €
Mineral wáter, Selection of coffee or infusions
Menu available for lunch and dinner
Pairings created by our Maître Cristina Smarandache together with the wineries’ winemakers.