Doof & Kuàizi

Martin Berasategui

Loidi Kalea, 4, 20160 

Lasarte-Oria, Guipúzcoa,

Spagna

The Villa

Salmon Leia lightly smoked with seaweed powder of hazelnut, coffee and vanilla

Mille-feuille of smoked eel, foie-gras, spring onions and green apple.

Crunchy oyster on grapefruit and nuts salad, fingerlime.

Little pearls of fennel, risotto and emulsion.

Warm vegetable hearts salad with seafood, cream of lettuce and iodized juice

Seaweeds with a translucent consomme of carabinier red prawns

Roast red mullet with crystals of edible scales, tail and juice of white chocolate with seaweeds

Roasted Araiz pigeon with fresh pasta bone covered with mushrooms, spring onions and light touches of truffle cream

Frozen coconut with rum crushed ice, carrot shavings and a brushstroke beetroot

Warm toasted almond cake with honey ice cream

Chocolate soufflé, caramel and cinnamon ice cream, and cacao cream

Vanilla apple pie with granny smith sorbet