Restaurant LAVA

An Iberian and artisanal charcuterie platter to share. Includes 'Cebo de campo' (ham), 'cecina' (dried beef), and 'sobrassada' (spicy spreadable sausage). Rich, savory, and umami flavors.

A selection of aged cheeses from the cheesemonger 'Cow'. Ideal for sharing as an appetizer or at the end of a meal. To be enjoyed with bread.

Raw fish marinated in 'leche de tigre' (spicy citrus juice). Served with a black sesame rice cream for creaminess and 'merken' (Chilean smoked chili). Fresh, tangy, and slightly smoky.

Pollock fillet prepared using the Japanese Ikejime technique for superior texture. Grilled with savory miso and served with pointed cabbage, kombu seaweed, and a green curry sauce. A dish rich in umami with Asian notes.

Stuffed pasta or served with Camargue mussels. Enhanced by a wild curry sauce and a tangy touch of passion fruit. A creative blend of marine and exotic flavors.

A vegetarian dish highlighting green vegetables (peas, broccoli). Enhanced with Brie de Meaux, a creamy and rich soft cheese. Fresh and gourmet.

Tender white asparagus served with a light sabayon flavored with rye bread miso. Enhanced by wild garlic. Delicate, earthy, and herbaceous flavors.

Axuria beef fillet cooked over a barbecue for a grilled flavor. Served with a creamy smoked mousseline and green asparagus. Tender, meaty, and with smoky notes.

Glazed and shiny milk-fed lamb saddle. Accompanied by chickpeas and a sweet-spicy date and harissa condiment. Drizzled with a Raz el hanout spiced jus. North African-inspired flavors.

Raw veal, hand-cut and seasoned with herb chimichurri sauce. Enhanced with voatsiperifery wild pepper and shavings of salty Pecorino cheese. Fresh, textured, and zesty.

Dessert made with candied rhubarb, paired with smoked Mezcal and a creamy Greek yogurt sorbet. A touch of chipotle chili adds a slight warmth. Balance between acidity, sweetness, and smokiness.

Dark chocolate dessert, 70% from Congo. Flavored with aromatic green cardamom and accompanied by a sesame praline. Rich, bitter, and with hazelnut notes.

A surprise 5-course tasting menu ('stages'). The chef composes the meal based on market products and their inspiration. A complete culinary experience to let yourself be guided.