Xabi Bonilla wants to honor fusion cuisine, that mixes mediterranean recipes with recipes from other places of the world, creating a tasting menu that will be in Santa Rita during March.
The dinner will start with some snacks which depend of the available products in the market that day. It will continue with a sitake sashimi with soy sesame dressing, artichokes and broken eggs dressing. After, commensal will be able to taste the pumpkin ravioli stuffed of duck treats with carrot, orange and ginger sauce. It will continue with a dish that Bonilla calls “Marmitaki”, a japanese Tataki and basque Marmitako fusion, followed by a lamb sweetbreads balsamic teriyake done with spring vegetables. The dessert will be a recuit creamy of cheese and coconut, berries, broken biscuit and licorice sauce.