Sea bass and shrimp tartar with cream Fraîche

Tarragona prawn carpaccio with strawberry and pine nut vinaigrette

National Lobster salad, with avocado and parmesan shavings

Grilled octopus, miso dewlap with smoked aubergine purée and chopped onion

Season mushrooms Ravioli, confited celery and truffle with langoustines

Balfego tuna belly, lacquered in aged muscatel teriyaki sauce, celeri puree and aniseed sprouts

Cambrils baby squid with its emulsified broth, citrics and “black all i oli”

Sauted mushrooms with baby squid and crayfish

Baby cuttlefish with garlic and parsley