- Balls of scarlet shrimp with sauce of cockles

- Venison salad with lettuce and dry fruits

- Salad with Loin of Grilled Tuna and Seaweed

- Grilled vegetables with melted goat cheese from Ronda

- Mushrooms of the season with kettledrum of  hand-pork

- Salmon cake and spinach

- Foie Gras with Pedro Ximenez and Maldon crystal salt

- Mozarella walad with tomato and sprouts

- Andalusian gazpacho

- Brick pasta with black-pudding from Ronda

- Saint Petter Fisch with Fideuá (noodle dish) of Mini Squids in their own Ink

- Sea-bass, Juice of Roasted Onion and Cous-Cous of Shrimps

- Sea-Bream with soup of potatoes

- Black Cod fish with shellfish sauce

- Sea-Bass or sea-bream  baked in salt

- Barbecued Iberian pork filet with vegetables of the season

- Grilled Loin of Ox

- Magret of duck with green rice and asparagus

- Roasted lamb with cous-cous of coliflower

- Check of iberian pork with vegetables of the season

- Sirloin Of Deer With Pears To The Red Wine

- Crisp Apple Crepe With Cinamon Ice Cream

- Stewed Banana, White Chocolate Soup and Passion Fruit

- Savory Red Fruits Juice in Ice Yoghurt

- Chocolate Souffle with Vanilla Ice cream ( 15 minutes)

- French Toast of Milk with Vanilla Ice Cream

- Lemon Sherbet with Rum and Mint

- Fruit Salad of the Season

- Sandwiches of chesse and quince

- Cold Pineapple and Mango with a shot of Coconut

- Cream Ice with figs Syrup and Sweet Breadcrumbs