Coques

With goat cheese and honey. 

With basil.

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 confit tomato and salted tuna.

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

From the Cantabrian.

With red tuna tripe from salted almadraba.  

Micuit on caramelized onion and honey vinegar.

And honey coca

With moscatel raisin, pine nut and goat cheese.

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

With ham and cheese.

With caramelized onion

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

Caramelised blood sausage and pine nuts.