Menu from a dinner at Hispania, London, featuring seven visiting chefs with dishes created by Eneko Atxa (Azurmendi), Ángel León (Aponiente), Virgilio Martínez (Central), Josean Alija (Nerua Guggenheim Bilbao), Marcos Morán (Casa Gerardo), Esben Bang (Maaemo) and Jorge Vallejo (Quintonil):
Bloody “Mar” – Eneko Atxa
Ground anchovies – Ángel León
Scallops, kiwicha and high altitude algae – Virgilio Martínez
Tomatoes in sauce, aromatic herbs on a capers base – Josean Alija
Vegetables and herbs with “fabada juice” – Marcos Morán
Sour cream porridge – Esben Bang
Vegetable mole – Jorge Vallejo
Pineapple and ginger – Marcos Morán
Black olives ashes on a casein of aromatic herbs and liquorice (makil goxo) ice cream – Josean Alija
