Chef Gerhard Schwaiger's elegance and know-how are reflected in the menus he has prepared for Christmas Eve and Christmas. The restaurant, decorated and under the command of Cristina Pérez, distills the magic of these dates with the dedication and dedication that characterizes it.

On Christmas Eve dinner will open with tuna tartare with cucumber chutney, followed by chanterelles with sautéed duck liver, buckwheat pasta and yucca chips. The main course will be a shoulder of lamb marinated with pearl barley, vegetables, arugula and a lime and lamb sauce. The dessert will consist of a delicious combination of roquefort with pear.

The main course will be a shoulder of lamb marinated with pearl barley, vegetables, arugula and a lime and lamb sauce.

Special menu for Christmas and San Esteban

For these two parties the chef has prepared a menu that begins with monkfish emincé with tortilla cream, chives and trout caviar. It is followed by a spectacular lobster stew and a dish that will not leave anyone indifferent: pheasant breast with champagne cabbage. Dessert will be a rum raisin gingerbread curd, pear coulis, kumquat, and walnut ice cream.