Converso Restaurant

with dehidrated tomatoes, pinnenuts pesto and greens

with ¨ajoblanco¨ cream

with mushrooms and vegetables from our kitchen garden

on a cream of sheep cheese and sprouts

with toffee onion

with stewed cockcombs

with a grilled marrow

with ratatouille

soaked with a consommé of its own bones and roast cauliflawer

with sweet garlic cream and green beans

with leeks

with baked apples in textures

with inners paté and seasonal vegetables

with fries

with crispy butter biscuit and orange and lime jelly

with an almonds and blueberries soup

with pinenuts and cheese cream and rosemary sherbet