Haroma Restaurante by Mario Sandoval Menu

Salted tuna with pickled fish foam

Crispy torrezno of Iberian pork jowl

Croquettes of oxtail and mushrooms

Grilled octopus with potato and cauliflower cream

National oysters in pickled sauce

Other national natural oysters

Seasonal mushroom stew with truffle, poached egg yolk and foie gras

Salad of tender sprouts with pickled partridge, pomegranate and dried fruits and nuts

Artichoke confit with shavings of ham and foie gras

Ravioli of crustaceans and vegetables with Champagne and saffron sauce

Caviar lentil stew with langoustine and pickled autumn vegetable

Galician veal steak tartar with old mustard

Tournedó of sirloin steak with foie gras, raspberry and red wine reduc

Beef cheeks with tomato stew and passion fruit seeds

Suckling pig confit at low temperature with crispy skin

Supreme of pigeon with stew, chestnut puree and seasonal mushrooms

Wild sea bass baked in the oven with crystal pepper confit and ga

Baked turbot with yellow chilli pepper pilpil and glass prawns

Hake shells with clam sauce, pork jowl and truffle

Red tuna tartar with guacamole and soy sauce, lime and ginger

Symphony of chocolate and coffee

Millefeuille of vanilla cream, yuzu and red fruits

Chocolate crumbs with milk foam, raspberry and Yoghurt ice cream