A living selection of the preparations that define my current voice in the kitchen. Filter by category and click any dish to see it enlarged.
This menu reflects my identity at the stove: a tribute to traditional Spanish cuisine enriched by the techniques and vibrant Asian pantry that have shaped my career. I've designed this experience as a journey of contrasts, meant to be enjoyed unhurried in the intimacy of your home. We begin with dynamic bites where crunch and kamado smoke awaken the palate. We move on to the finesse of local seafood cured with Eastern sensitivity, leading to main courses where low temperature and patient glazes are the absolute stars. To close, we'll break the rules of traditional dessert with a finale where Sherry, spice and pure freshness coexist. Technique, respect for the product and the perfect balance between our land's heritage and the surprise of the East. Welcome to my kitchen.
A bite of contrasts where pork crackling takes the lead: slow-cooked so it stays tender inside and very crisp outside. It comes with a gentle roasted parsnip cream and the fresh lift of pickled loquats and sorrel.
Andalusian tradition reinterpreted through Japanese-inspired techniques. On a silky base of Córdoba-style mazamorra, we present local shrimp marinated in Manzanilla wine, echoing the subtle art of sake curing. The dish gains rhythm and texture from pickled pineapple cubes, while garlic flower petals add a subtle, elegant note. We crown the experience with the freshness of basil oil and the intensity of an oil infused with the shrimp heads themselves.
A play of smoke, tenderness and vibrant contrasts. The texture of peppers roasted and smoked in the kamado comes alive with a Thai-inspired dressing made from their own juices. The dish is rounded out with a silky egg yolk foam that wraps each bite, balanced by the crunch of bread and the freshness of chive oil. My way of taking the traditional roasted pepper to another dimension.
A perfect play of textures and origins: monkfish cooked at low temperature for impeccable juiciness, lifted by a vibrant Thai green curry soup, aromatic basil emulsion and a subtle patacón crunch.
Technique, power and balance in a bold dish. A tender lamb royale perfectly glazed in its own juices, enriched with subtle aromatic notes of star anise and cinnamon. It rests on a silky roasted fennel cream, contrasted with the crunchy freshness of pickled fennel and the elegant peppery touch of nasturtium flower. A comforting, deep and elegant proposal.
A bold dessert balancing sweetness, acidity and a subtle spicy touch. Strawberries pickled in Sherry wine accompanied by a silky whipped ganache of caramelized white chocolate and a vibrant hibiscus flower gel. The contrast comes with the textures of a daring gochujang crumble and a refreshing strawberry, hibiscus and chamoy sorbet. A rounded, complex and nuanced finish to the menu.