Ástor gastro-place

Creamy rice with scarlet prawns, bomba rice, and a rich seafood broth, finished with a touch of saffron.

Slow-cooked suckling pig confit, crispy skin, served with a delicate apple cream and reduction of its own juices.

Grilled octopus, tender and smoky, accompanied by a silky truffle potato parmentier and a hint of smoked paprika.

Finely diced red tuna, fresh avocado, wakame seaweed, and a soy-ginger dressing, a refreshing Mediterranean choice.

Zucchini flower stuffed with goat cheese, pine nuts, and honey, lightly fried and served with a reduction of Pedro Ximénez.

Whole sea bass baked in a salt crust, preserving its moisture and flavor, served with seasonal roasted vegetables.