José Carlos García, Andalusian roots

José Carlos García challenges traditional Andalusian recipes with his technique and small doses of daring. Always with his sights set on the sea, the chef from Malaga bases his cuisine on the use of local products from the fish market or the farmers' market, although he also draws inspiration from everything, he has discovered on his travels to create his dishes. STARTERS: Fine shell margarita; Warty venus clam bloody Mary; Caviar-lemon; Zurrapa spiral Sunflower seeds polvoron; Chorizo piglet; Paella biscuit; Scallop tartlet; Mushroom capuccino; Sun-dried tomato and smoked sardine rosette; Sea urchin cream, cava foam and apple; Malaga salad on a brick pastry toast; Parfait, px and amaranth; Gin-greapfruit; Parmesan sablé with payoyo cheese cream; Pressed potato with ronda butifarra sausage tartar; Tequila sunrise; Oyster with ham gelatine; Fried almond MAIN COURSES: Lamb neck and chestnuts; Coconut and prawn ceviche; Quisquilla shrimp with roasted pepper soup; Roasted artichokes with squid and manzanilla wine foam; Norway lobster ravioli and foie gras sauce; Lobster, roasted peppers and ponzu; Sea bass, liquid potato, parsley and gazpachuelo; Mountain gazpachuelo, trotters and prawn stew; Pigeon and beluga lentils; Veal cheeks with red cabbage; Red mullet, curry gnocchi and cauliflower; Garlicbeet Porra, smoked sardine and mustard; Ajoblanco, red wine and citrus peels granita; Herring, cream, dill and apple Beetroot rice; Lobster with mashed potatoes; Elver crêpes; Red prawns, avocado purée and pipirrana foam; Cod, beurre blanc and spinach; Baby squid stuffed with; Spanish black pudding with hollandaise sauce; Roasted John Dory and mild marinade; Monkfish, grapefruit and citrus fruit; Veal sweetbread, pomegranate and parsnips; Hake with roasted poultry broth; Iberian pork tenderloin steak in potato papillote; Sirloin Café de Paris; Norway lobster, ash and onion puree; Vichyssoise, eel and bergamot; Prawn ravioli with apple foam; Trotters with banana; Mackerel and cabello de ángel coca DESSERTS: Algarrobo tart; Cheese and pistachio tart; Crêpe suzette Café de Paris; Tocino de cielo; Crispy nest with lemon peel ice cream and banana vanilla toffee; Vanilla and raspberry; Carrot and curry cream; Pumpkin panna cotta; Pineapple with peppermint granita; Coffee crème brûlée with liquorice ice cream; Pears in red wine with sheep's milk ice cream