Chef Carlos

A delicate butter tartlet shell filled with silky smoked salmon mousse, whipped with crème fraiche, lemon zest, and fresh dill. Finished with salmon roe, micro dill, and a touch of chive oil for a refined bite that balances richness, freshness, and elegance.

A crisp golden mini arepa topped with hand-cut tuna crudo, avocado crema, lime, and cilantro. Finished with pickled shallots, microgreens, and a touch of chili oil for a bright, elegant bite that brings together Latin flavors and modern presentation.

Ceviche rojo recipe with salmon and tuna, inspired by Ferran Adrià's molecular gastronomy. This dish plays with the flavors of traditional ceviche. The beetroot juice infuses the dish with a striking red color.

Kale, dried figs, pickled radish, toasted almonds, goat cheese.

Blue cauliflower purée, edible flowers, microgreens, radishes agar-agar spheres, cauliflower chips, olive oil foam.

Blue cauliflower purée, edible flowers, microgreens, radishes agar-agar spheres, cauliflower chips, olive oil foam.

Blue cauliflower purée, edible flowers, microgreens, radishes agar-agar spheres, cauliflower chips, olive oil foam.

Fire-roasted broccoli with heirloom apple, coconut cream, and crispy kale chips

Bitter greens, poached pear, spiced walnuts, and maple-sherry vinaigrette

Roasted cod with a citrus and beets salad, microgreens, and herb oil

For the tree-nut allergy guest

Seasonal berries, berry coulis