With goat cheese and honey. 

With basil.

Valencian burger of minced pork and spice with onion and mustard.

Cebo de campo ham (extensively raised in the Montes de Toledo), crossing Iberian and Duroc with rosemary oil.

With Valencian extra virgin olive oil and Santa Pola salt.

Tono artichokes, from the Marinas garden in Dénia, with dried tomato and bacon.

With tomato coca.

With confit tomato and salted tuna.

Fried red and green peppers, aubergine, tomato and garlic.

From the Cantabrian.

Micuit on caramelized onion and honey vinegar.

And honey coca

With moscatel raisin, pine nut and goat cheese.

Caramelised blood sausage and pine nuts.

With tomato sauce, goat cheese, basil and virgin olive oil.

With ham and cheese.

San Juan pear with Iberian ham and lemon zest.