Vegetable Garden and Avant-Garde INCOMING Appetizer: Seasonal gazpacho (melon/strawberry/cherry). With goat cheese snow and toasted pistachios FIRST All-inclusive Starter: Grilled White Asparagus with an olive oil hollandaise sauce and Leon cured beef MAIN DISH All-inclusive Main Course: Wild Sea Bass on Creamy Carabineros Prawn Rice. Rice in an individual serving, with saffron aioli and scarlet shrimp coral DESSERT All-inclusive Baileys tiramisu

INCOMING Appetizer: Crispy nori seaweed with a Cadiz-style marinade emulsion and anchovies marinated in sherry vinegar FIRST Starter: Macadamia and Coconut Ajoblanco. A modern take on the classic Malaga dish with white prawn tartare from Huelva. MAIN DISH Main Course: Almadraba Bluefin Tuna Loin with a Lime Air DESSERT Limón de la Sierra." Citrus textures (mousse, gel and sorbet) with extra virgin olive oil (EVOO) crumble and lemon thyme

INCOMING Appetizer: 100% acorn-fed Iberian ham croquette. With a veil of Iberian bacon FIRST Starter: Crispy oxtail. Fresh, handmade pasta filled with traditional stew and a cloud of Payoyo cheese MAIN DISH All-inclusive Main Course: Low-Temperature Iberian Pork Shoulder. Finished on the grill, accompanied by pumpkin textures (roasted and in a spiced puree) DESSERT Dessert: Caramelized Brioche Torrija. Infused with orange blossom milk, with vanilla ice cream and dulce de leche

You can ask this chef to create a meal around your preferences.