CEBO Madrid Restaurant

Slow-cooked oxtail, deconstructed into a rich filling, served with delicate ravioli sheets and a reduction of sweet Pedro Ximénez sherry.

Perfectly seared scallops atop a creamy saffron-infused risotto, finished with a light, airy foam of smoked Idiazábal cheese.

Crispy yet tender suckling pig confit, served with a velvety apple puree and an aromatic rosemary air.

Lightly seared red tuna, paired with spheres of traditional ajoblanco (almond and garlic soup) and a drizzle of premium Arbequina olive oil.

Innovative croquettes with a molten Manchego cheese interior, complemented by a delicate quince gelee.

Creamy, soupy rice cooked with seasonal wild mushrooms and black truffle, topped with a perfectly poached egg.