Matins de cullera

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Dolmas (Hojas de parra rellenas)

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Lentejas a la Andaluza (con Iván Lara) 

Lentejas (cocidas) - Tomate - Pimiento - Cebolletas - Ajo - Zanahoria - Laurel - Chorizo - Jamón

Hervir los tomates, pimientos, cebolletas, ajos y zanahorias.

Hacer puré los vegetales, añadir las lentejas, y los embutidos. Sazonar con sal, pimientas y laurel.

Dejar hervir hasta que coja sabor. Servir con un chorrito de aceite de oliva.

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Spaghetti al nero di seppia con gamberi e calamari (con Lluís López) 

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Tostadas de cochinita pibil y guacamole con queso fresco

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Pèsols del Maresme amb ous escalfats i menta

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Kerala Shrimp (with Aditya Kuvalekar and Gayatri Gadag)

Clean shrimp, make garlic/ginger paste, chop small onions and shred fresh coconut.

Fry curry leaves and onions until translucent, add garlic/ginger paste, cumin and coriander powder, salt and red chilly powder.

Blend onion mix in the food processor with coconut and tamarind paste. Cover shrimps with mix.

Fry shrimps until coconut is crispy.

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Kale, acorn squash and fig salad & pan-seared salmon

Slice acorn squash, sprinkle with olive oil and salt, and roast in oven until crispy. Chop kale, almonds and dried figs.

For the dressing, blend together raw carrots, ginger, lemon juice, sesame oil, soy sauce, rice vinegar, salt and brown sugar. Add water until desired consistency.

Preheat olive oil and pan-sear salmon on each side for 3-4 minutes (let skin get crispy)

Arrange all components. Serve with lemon slices and extra-dressing. Optional: shaved pecorino cheese, oranges.

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 Alpha-α Bowl 

Black wild rice, feta cheese, arugula, nuts, roasted pumpkin, pomegranate, roasted garlic vinagrette

Mix everything together and cover with vinaigrette (olive oil, lemon, roasted garlic, salt and pepper)

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Beta-β Bowl

Spelt, tomatoes, cress, carrots, wild rice, mozzarella di bufala

Mix everything together and cover with olive oil and lemon juice, salt and pepper

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Gamma-γ Bowl

Quinoa, kale, feta, chickpeas, mini tomatoes, sunflower seeds, roasted garlic.

Mix everything together and cover with roasted garlic vinaigrette (olive oil, lemon, roasted garlic, salt and pepper)

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Delta-δ Bowl 

Brown rice with sunflower seeds, arugula with goji berries, cherry tomatoes with sesame, avocado with black sesame, raw peanuts, mango, pesto

Mix everything together!

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Epsilon-ε Bowl

Triple color quinoa, fried kale and zucchini, grilled halloumi cheese

Mix everything together and dress will olive oil

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Zeta-ζ Bowl

Zucchini-noodles, carrot, edamame, Vietnamese noodles, spinach, grated coconut, black sesame, cashew nuts

Mix everything! Good with ginger-carrot dressing

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Eta-η Bowl

Farro, cherry kumamoto tomatoes, burrata di buffala, broccoli, arugula, and pumpkin seeds.

Mix well and dress with extra virgin olive oil, salt and pepper.

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Theta-θ Bowl

Fried artichokes, spelt, feta, cranberries, pumpkin seeds, parsley.

Mix well and dress with olive oil.

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Iota-​ι Bowl

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Kappa-κ  Bowl 

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Lambda-λ Bowl 

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Mu-μ Bowl

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Nu-ν Bowl

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Xi-χ Bowl

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Pork with sage, crunchy asparagus & curry cous-cous

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Vietnamese Summer Rolls

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Macarrons amb llom, butifarra catalana, xampinyons, all i julivert

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Fried Green ZOBOK (zucchini, okra, bok choy, onions, kale)

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Stuffed round zucchini & wild rice

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Open Sandwiches

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Tom Kha Gai

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Quiche Printanière

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Karnıyarık (Stuffed eggplants)

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Chinese Fried Rice

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Matzoh Ball Soup (con Laura Gaytán)

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Libritos de sobrasada y havarti

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Baked zitti with feta & romanesco 

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Rovellons (Lactarius deliciosus) fregits amb all i julivert

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Budín Azteca de Mole con Pollo (con Niousha Roshani) 

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Habitas Baby con Jamón Ibérico (con Lluís López) ​