menú lur overview

starters

• Croaker Carpaccio, Turnip and Spinach – Delicate thinly sliced croaker paired with the earthiness of turnip and the freshness of spinach.
• Artichoke with Pig’s Trotter “a la Sainte-Menehould” – A bold and traditional dish combining tender artichoke with rich, flavorful pig’s trotter cooked to perfection.
• Soggy Rice “bad tongues say” – A playful take on rice that surprises with its texture and flavor profile.
• Morels and Fairy Rings with Truffled Egg – Earthy morels and delicate fairy ring mushrooms paired with a luxurious truffled egg, offering a rich and aromatic start.

main courses

• Roasted Hake with Young Garlic and Black Garlic – Perfectly roasted hake accented by the robust flavors of young and black garlic for a harmonious seafood delight.
• Scorpionfish, Almond pilpil and Peas – Delicate scorpionfish paired with a creamy almond pilpil sauce and fresh peas, combining texture and flavor beautifully.
• Braised Turbot, Chard and Seaweed – Silky turbot braised with nutritious chard and infused with the subtle saltiness of seaweed, evoking coastal freshness.
• Wild Boar, Asparagus and Parsnip – Rich wild boar paired with tender asparagus and sweet parsnip, creating a robust and earthy main dish.
• Lamb, Tender Beans and Celeriac – Succulent lamb complemented by fresh tender beans and the subtle sweetness of celeriac, balanced and hearty.
• Duck in Textures with Cauliflower – A creative presentation of duck in various textures alongside creamy cauliflower, showcasing culinary artistry.

desserts

• Citrus, Ginger and Pistachio – A refreshing dessert combining zesty citrus, warming ginger, and crunchy pistachios for a delightful balance.
• Black Pear with Kefir Ice Cream – The sweetness of black pear paired with the tangy creaminess of kefir ice cream creates a harmonious finish.
• Chocolate Tartlet with Hazelnut – A rich chocolate tartlet enhanced by the nutty depth of hazelnuts, perfect for chocolate lovers.