FoodTy [food-tee]:
1995 Mille-feuille of smoked eel, foie-gras, spring onions and green apple
FoodTy [food-tee]:
2001 Squid soup, creamy squid ink ravioli served with squid crouton
FoodTy [food-tee]:
2001 Squid soup, creamy squid ink ravioli served with squid crouton
FoodTy [food-tee]:
2011 Oyster with cucumber, kafir and coconut
FoodTy [food-tee]:
2013 Sauteed black garlic (Fruit Garlic) with beet ceviche, ice radish and raifort cream
FoodTy [food-tee]:
2009 Little pearls of raw fennel, risotto and emulsion
FoodTy [food-tee]:
2013 Roast foie gras with seaweed resting on horseradish curd, fermented soy broth and hazelnut salt
FoodTy [food-tee]:
2013 Roast foie gras with seaweed resting on horseradish curd, fermented soy broth and hazelnut salt
FoodTy [food-tee]:
2011 “Gorrotxategi” egg resting on a herb liquid salad and dewlap carpaccio
FoodTy [food-tee]:
2001 Warm vegetable hearts salad with seafood, cream of lettuce and iodized juice
FoodTy [food-tee]:
2013 Red mullet with edible scale crystals, soybean sprouts, wheat semolina and cuttlefish
FoodTy [food-tee]:
2013 Roast pigeon and onion with Iberian pig's snout, ginger juice and caper
FoodTy [food-tee]:
Hare "Royale"
FoodTy [food-tee]:
2013 The dessert of apple, lemon, celery, cucumber, gin and mint
FoodTy [food-tee]:
2013 Mist of coffee and cacao over banana with whisky sorbet and slush
FoodTy [food-tee]:
Petit fours
FoodTy [food-tee]:
A caricature of Martín in the kitchen
FoodTy [food-tee]:
Dining room