3-Course menu with Private Chef

Squid Ink Tagliolini
with Roasted Sóller Prawns and Mussels, Saffron Coconut Broth, and Fragrant Herbs.
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Crispy Skin Lubina
with Berberechos, Grilled Artichoke Puree, Confit Tomato, Green Olive Jus and Sea Air.
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Lavender Panna Cotta
with Vanilla Bruléed Stonefruit, Lime Gastrique, Tea Infusion, and Citrus Meringue.