Silky chickpea cream with tahini, lemon, and cumin, served with warm pita bread and extra virgin olive oil

Creamy burrata over slowly roasted cherry tomatoes, fresh basil, and balsamic reduction

Greek yogurt with grated cucumber, garlic, fresh mint, and olive oil, accompanied by seasonal crudités

Roasted piquillo peppers stuffed with Cantabrian anchovies and soft confit garlic aioli

Wild sea bass baked with rosemary, thyme, lemon, kalamata olives, and cherry tomatoes

Tender grilled octopus over potato parmentier, La Vera paprika, and olive oil

Red shrimp sautéed with sliced garlic, chili, and parsley, served in a clay pot

Fluffy couscous with fish broth, mussels, clams, shrimp, and garden vegetables

Slow-cooked lamb shoulder with rosemary, garlic, and oven-roasted potatoes with olive oil

Chicken thighs marinated in lemon, green olives, thyme, and white wine, reduced to perfection

Spiced lamb skewers with cumin and cilantro, yogurt sauce with mint, and cucumber salad

Creamy arborio rice with seasonal mushrooms, white wine, butter, and parmesan reggiano

Lettuce, tomato, cucumber, red onion, feta cheese, black olives, and oregano with lemon vinaigrette

Fine couscous with parsley, mint, tomato, cucumber, lemon, and extra virgin olive oil

Roasted zucchini, eggplant, and pepper, with romesco sauce made from ñora, almond, and tomato

Warm quinoa with pomegranate, avocado, arugula, mint, and orange-honey vinaigrette

Cream of egg yolk and cinnamon with caramelized sugar on the spot, the classic recipe from the western Mediterranean

Soft lemon ice cream from the garden with toasted almonds and citrus zest

Crispy puff pastry with nuts, pistachios, and orange blossom honey, served warm with vanilla ice cream

Fresh seasonal figs with mascarpone, rosemary honey, and mint leaves