Carpaccio de bonito con escamas secas
Carpaccio de rape y salmón sobre tomate
Ciervo con rucola, tomate seco y coulis de frambuesa
Carpaccio de buey con parmesano
Carpaccio de mero con aceite de naranja y pimienta rosa
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List of a restaurant has to be planned in function of the customers we want to gain. This implies to plan the type of cooking we want to serve: Mediterranean, fusion, traditional…

We have to adapt ourselves to the fashion or even create it, experience and capacity of innovate are more and more important because of the competition which increase every day.

 

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