Five dishes in total that include two aperitifs, starter, soup, main course and dessert. Six varieties of mushrooms and a lot of creativity and know-how from a chef firmly rooted in Catalan cuisine. Dishes that include first courses consisting of Salad of mushroom textures, vinaigrette and pine nuts, with white Llanega mushrooms macerated in Tenerife vinegar. Or the steamed ‘Mollete’ (a bread roll with savoury filling) with organic chicken and bitter cream, consomé and mushroom carpaccio. And for the main Mushroom risotto with duck and ‘ruiseñor’ mushroom emulsion. Not forgetting the aperitifs with their delicate presentation and subtle introductions to the flavours to follow and the cream soup with mushroom noodles and truffle. To finish a landscape of crumble with chocolate and mushroom ice-cream.