Use a baller to hollow out the strawberries, previously washed and dried.
Fill each strawberry with ricotta and add a cress sprig as decoration on top.
Once ready, wrap with a sheet of serrano ham and serve as a starter or appetizer.
CLAM AND POMEGRANATE CEVICHE
RICOTTA, ROASTED PEAR AND POMEGRANATE CROSTINI
SALMON-AVOCADO TARTARE WITH RASPBERRY-LIME SAUCE
BERRY TARTINE
Fried conger sticks with berry sauce
SALMON TIRADITO WITH STRAWBERRIES AND ARUGULA AND CRANBERRY CHIMICHURRI SAUCE
SEA BASS CEVICHE & ROUGH BINDWEED FRUIT
BABY CORN, CARAMELIZED ONION AND ROUGH BINDWEED FRUIT HUMMUS
Gluten-Free Bruschetta with Strawberries
Mediterranean raspberry-stuffed avocado
