Saffron, an inimitable spice that has acted as currency for thousands of years in a range of cultures.
One of the most fresh-tasting combinations of traditional Lebanese cuisine.
Marmalade Cook-tail Edition
Pays tribute to the tradition we learn from our mothers and grandmothers…
El Chilcano del Marqués de Carabantes
A tribute to Peruvian cuisine, it bears the name of the Spaniard who introduced the first grapes to the Pisco region.
Turkey. One of the most prominent Mediterranean cuisines. Our particular version is served in a classic ‘cezve’.
Sweet, spicy and acidic; originating from La Paz. We speak of a sauce that “unites cultures”.
Mango & Curry Thai
Aphrodisiac and fun, spicy and spiced… “Welcome to Thailand” “Thi mo som”.
Maori god, known as “the Whale Rider”. His favourite food: the New Zealand kiwi fruit.
From our trip to the Philippines, a nod to the Asian and Spanish influences on the gastronomy of these islands. Served in a Mallorcan clay jar by J. Roig.
Cinnamon, ginger and spices, with a touch of citrus fruit.
Smash de Tulsi y Manzana
Basil is valued for its medicinal properties and also for its spiritual benefits… Relax!
The classic aroma of these European areas: grapes, quince… Along with the fresh and exotic touches of Japanese culture.
New Orleans is characterised by the multitude of influences from other cuisines: Spanish, French, Italian…
The cultures of Peru and Japan come together in a symbol of good luck, sharing moments and strength…
Luzon (Philippines) houses one of the most curious fusions of the world: the Taal volcano.
Tea Old Fashioned
One of the most well-known customs: afternoon tea…
A very particular fusion between Bourbon County, Mexico and Alcúdia.
From one of the paradise beaches of Thailand: sweet, spicy and fruity fusion.
Negroni al Tartuffo
Two jewels of Italian gastronomy aged in Campari oak barrels.
Plàtan i Ametlles
Our ‘tiki’ inspired by the classic dessert of the traditional Mallorcan restaurants.