Excellent as an appetizer or to be served as an aperitif typical Spanish tapas.
From the genius of Albert Adrià, chef with his brother Ferran of the prestigious El Bulli. The liver of monkfish, refined fish with lean meats, conquered by the distinct sapid sea notes enriched with citrus nuances of the "Japanese lemon" yuzu.
The oil of the future, a sea nectar.This condiment based on Arbequina olive oil and marine phytoplankton (vegetable microalgae) is the right ingredient to transform any dish.Special edition created in collaboration with chef Ángel León (3 Michelin stars).
Vegetable food pearls that contain an authentic sea soul. Gourmet balls created with microalgae grown in a real "marine garden". Excellent to embellish risottos and raw fish or to use in the same way as caviar.
A real revolution in the kitchen: the sea in the pot. An exclusive food with an intense taste of the sea that offers Innumerable possibilities in the kitchen.
The simplicity of the cod enhanced by the experience in processing, combined with olive oil, ideal to consume it with any type of vegetable or to enrich salads.
All the full flavor of the Cantabrian Sea enclosed in these delicate calamari.
Ideal served on sandwiches accompanied by a good fresh white wine.
Delicious as an aperitif ... very similar in form to a Sardinian ...
Tartuflanghe is not just a truffle but it is always brilliant! Refinished for tartinature, tasty with dumplings.
These mussels with a magnificent texture and firmness are waiting for you to make the right protagonists of your appetizer. The marinating in vinegar from Jerez (Sherry) PDO , chosen for its low acidity, transforms this perfect seafood preserve into a gourmet ingredient.
Lonza ("sa mustela" in Sardinian) of swordfish smoked and seasoned with spices and flavors. To be enjoyed as an appetizer or a second fish dish.
Just like at the restaurant! The best raw material, maximum flavor of the sea with aromatic notes thanks to the method of preservation in escabeche (or scapece): cooking and the following marinating in vinegar allow to obtain a splendid texture.
It has the true taste of the sea, very delicate and in perfect balance between sweetness and Mediterranean salinity. Excellent sauce for pasta (spaghetti with sea urchins are a classic) this pulp is also ideal for creating fish appetizers: on croutons or blinis, use it in combination with caviar, seaweed or bottarga.
The sweet smoking with woods of the Mediterranean scrub allow to preserve intact the delicate flavor characteristic of the amberjack meat, giving it a pleasant aroma at the same time.Perfect as a fish carpaccio and for second courses with a natural taste.
To be combined with hot toasted croutons and Mediterranean flavors: a salad of fresh tomatoes seasoned with oil, oregano, olives and capers or seasonal vegetables cooked on the grill. Excellent also with a simple side dish of white rice.