Tapas y Pintxos

Shavings of Micuit foie gras on a bed of escalivada, accompanied by flakes of Iberian acorn-fed ham.

Fresh foie gras grilled with its Coca bread made at two temperatures and Pedro Ximénez reduction.

Iberian acorn-fed pork loin with caramelized onion and Pedro Ximénez reduction.

Terregada sausage with onion and fig chutney.