Mixed cooked fish appetiser with the catch of the day

Spanish Pata Negra ham, 100% Bellota, cut by hand (five jotas)

The sea on a platter (seafood salad) with yellow melon dressed with EVO oil and pink grapefruit

Red kidney bean soup with shrimp and semi-dried yellow cherry tomatoes

Octopus tentacles with mashed potatoes, carrots and sunny tomatoes

Fried lampara-netted anchovies in breadcrumbs

Platter of cured meats: local sausage without garlic, grilled Friuli pork shoulder, Sauris raw ham

Pumpkin and courgette flowers stuffed with mozzarella in batter served with sour cream and crispy vegetables

Earthy toast with roast beef, curry sauce, field salad and Emmenthal cheese

American-seared scallop without the coral

Sea bass cooked in a salt crust and served with parsley potatoes

Grilled swordfish on a sauce of tomatoes, chilli, liquorice, olives and grated citron

Silver scabbardfish roulade, breaded and fried, stuffed with endive aromatised with anchovy sauce, served on a bed of julienned roast peppers seasoned with garlic, oil and basil

Amberjack flavoured with Provencal herbs with potatoes, prawns and cherry tomatoes, all baked in parchment

Seared tuna steak wrapped in Bronte pistachios served on a mustard sauce with baked cherry tomatoes

Mouth-watering assortment of fried seafood (squid, prawns, scampi and cuttlefish) with battered fried vegetables