GASTRONOMY

TUNA WITH FRENCH DRESSING PINTXO
FROZEN OLIVE AND VERMOUTH
TOMATOES AND SPRING ONIONS
LAMB CHOPS ROASTED OVER VINE SHOOTS
FELIPADAS (Tomas Ondarra illustratation)
CARAMELISED FOIE WITH NUTS
PRAWN TEMPURA
CHOCOLATE DESSERT
RED PEPPERS
BABY CUTTLEFISH WITH APPLE ALLIOLI
CLAMS
PINTXO TOUR