Restaurante Juan Mari

Chef suggestions:

 

Appetizers: Lobster salad with mango vinaigrette, mushroom pastry with Porto-flavored foie, grated goat cheese with paprika and tomato jam, warm duck ham salad.

 

Fish: Seabream stuffed with seafood and saffron, seabass fillet with veggies, Basque-style cod fillet, fried John Dory with garlic shoots.

 

Meat: Baby lam rub, tenderloin steak with foie and flaptop mushrooms, sirloin steak with caramelized onion, caramelized duck cutlet, Baby lam leg, sirloin fillets with Cabrales blue cheese.

 

Desserts: Coffee with overtempered chocolate, dry fig ice-cream, coconut cake, chocolate cake with Armañat apple, cheese cake with blueberries, flambé fried milk, cream crepes with hot chocolate, lemon soufflé, fresh fruit cake, cava-flavored lemon sherbets, tangerines, watermelon, etc.