Ikea Appetizers.

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Ingot of steak tartar.

Idiazabal Burrata with pesto and sun-dried tomatoes.

Artichoke flower with iced foie gras.

Baserri farmhouse-style egg yolk with panceta cured belly pork and trufle.

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Salt cod with a potato, leek and black olive emulsion.

Iberian pork cheek with a cauliflower purée and an iced requesón curd cheese dusting.

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Goxua Basque dessert in our style.

Cheese textures.

Petit fours.

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