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Creamy ravioli, foie gras and iberian ham

Creamy raviol stuffed with a mushroom duxelle, wrapped in a Wonton paste, accompanied by thin slices of Iberian ham and a mushroom soup with foie grass.

Wonton pasta is a very thin dough that is made with wheat flour, water, and salt.

Iberico ham from the Iberian breed pig, highly appreciated in the gastronomy of Spain.