- Burnt cured char
- Lobster, leche de Tigre, grilled springpeas
- Raspberry and lemon bon bons
- Pike perch with fermented tomato
- Swedish squid ”noodles”, coriander and tomato broth
- Tomato sorbet, cream cheese and whipped cream meringue
- Chocolate ice cream and olive oil
- Blood orange granité, yoghurt foam and olive oil
- Flan with Dulce cream
- White asparagus - lilac - trout roe
- Strawberries - yuzu - elderflower - pistachios
- Yoghurt mousse with rhubarb consommé and bee pollen
