Appetizers
Tapioca cracker with prawn tartar ( Martín Berasategui) 
Patatas bravas (potatoes in a spicy tomato sauce) (Marc Gascons)
Cold Starters
Mint, pig’s trotter, Iberian ham and broad beans salad (Josep Mercader) 
Tomato velouté, bread crumbs and prawns ( Carme Ruscalleda ) 
Warm Starters
Scorpion fish pie with squid ink mayonnaise (Juan Maria Arzak) 
Crusty rice on the side with cuttlefish ( Quique Dacosta) 
Fish
Sole Mediterranean (Joan Roca) 
Red mullet with stewed vegetable mosaic (Ferran Adrià)
Meat
Pork rib with honey and pepper and Catalan spinach (Fermí Puig)
Shank of veal and potato purée (Santi Santamaria and Joël Robuchon)
Predesserts
Sautéed morello cherries with meringue nest (Frédéric Bau)
Apple tatin with toffee and vanilla (Version EHTG by Jordi Puigvert)
Desserts
Coulant with cocoa sauce and mandarine (Michel Bras)
Strawberry and hazelnut stuffed puff pastry (Pierre Hermé)
Petits fours
Macarons
Pâte de fruits
Chinese flan
Chocolate bombon
