Puff pastry crispy potato and red and purple sweet potatoes with saffron aioli. (Vegan)

Boletus and toasted hazelnut croquette with paprika from La Vera. (Vegan)

Artichoke, pistachio and vegetable ham croquette with pistachio powder. (Vegan)

Gorgonzola, walnuts and figs juicy croquette with lime zest

Beet and truffle hummus served with sautéed shimeji mushrooms, seed salty cookies and assorted bread. (Vegan)

Spicy samosas stuffed with potato, carrot, corn, beans and green chili with mint and lime sauce. (Vegan)

Valencian Titaina. Tomato, peppers, pine nuts, garlic and vegetable tuna accompanied by low-temperature free-range egg served with corn homemade flat bread

Almond sobrassada pate and onion jam with roasted bread and spicy nuts. (Vegan and gluten-free option)

Fresh made with avocado, italian dry tomato and red onion and lime juice with cassava spicy crackers. (Vegan and gluten free)

Sourdough base with 72 hours of fermentation, homemade tomato sauce, burratine, walnuts, honey, arugula, basil and enoki mushrooms sautéed bouquet with truffle oil.

Provolone and scamorza cheese in cocotte with roasted vegetables

Vegan cheese with jam, fresh fruit, nuts and toasted bread. (Vegan and gluten-free option)

Special cheese with jam, fresh fruit, nuts and toasted bread. (Gluten-free option)

Vegetable shrimps with garlic. (Vegan and gluten free)

Portobello mushroom and boletus bourguignon with vegetable chicken. (Vegan and gluten free)

Sushi rice, cherry tomato, sautéed edamame with sesame oil, avocado, fresh fruit, vegetable chicken, wakame seaweed, nuts and seeds. (Vegan and gluten free)

Tomato, avocado, mango, pineapple tartar, marinated tapioca salmon and algae caviar with ginger and lime sauce and sriracha mayonnaise. (Vegan and gluten free)

Duo of bao buns with pulled pork and carrot, cabbage and red onion salad. (Vegan)

Vegetable spicy chicken and mediterranean guacamole little tacos. (Vegan and gluten-free option)

Homemade pasta stuffed with mushrooms and caramelized onion with walnut and thyme pesto and grated vegetable cheese. (Vegan)

Wheat tortilla filled with organic shiitake marinated in Japanese sauce, vegetable chicken with ‘chimichurri’, red onion, avocado, dry tomato and crunchy whole cereals served with sriracha mayonnaise. (Vegan)

Quarter-pounder style vegetable steak, smoked scamorza cheese, natural tomato, battered eggplant, lamb's lettuce, pesto rosso with olive, basil, sundried tomato and caramelized onion on brioche bread with potato and sweet potato wedges

Vegetable chicken nuggets with sriracha mayo and chimichurri. (Vegan)

Three cooking stages organic aubergine with rustic tapenade and feta cheese. (Vegan option and gluten free)

(Ask for it)