Javier Sanz y Juan Sahuquillo
en
Product Essence
This is where the product is the protagonist, where its essence shines above all. A naked product, without artifice. Essential.
Preparations that use the right technique and only the necessary ingredients, thus allowing their quality, origin and true flavor to prevail.
After the successful first season in 2022-23, and be awarded one Michelin Star, in the second season of CEBO (2023-24) we offer the CLASSICS and SEASON menus, with 10 and 16 steps respectively.
Preparations that use the right technique and only the necessary ingredients, thus allowing their quality, origin and true flavor to prevail.
After the successful first season in 2022-23, and be awarded one Michelin Star, in the second season of CEBO (2023-24) we offer the CLASSICS and SEASON menus, with 10 and 16 steps respectively.
Classics Menu
- Acorn-feed Pork – Fortified Wines
- Blunt Tomato – Vegetable Dashi
- Diving Razor Clam – Frozen Marsh
- Baby Mushroom – Nettle Escabeche
- Line-caught Squid – Iberian Dairy
- Guetaria Teardrop Pea - Hake Kokotxas
- Asturian Alfonsino Fish – Smoked Citric Butter
- Pyrenees Morels – Poultry Parfait
- Fresh Goat Milk – Oxidized Corn
- Small Pastry – Petit Fours
130€ VAT included
* The menu might be subject to changes due to the seasonality of the products.
Season Menu
- Acorn-feed Pork – Fortified Wines
- Blunt Tomato – Vegetable Dashi
- Diving Razor Clam – Frozen Marsh
- Smoked Sturgeon – Oscietra Caviar
- Baby Mushroom – Nettle Escabeche
- Line-caught Squid – Iberian Dairy
- Tudela White Asparagus – Galician Sea Urchin
- Guetaria Teardrop Pea – Hake Kokotxas
- Villena mini-asparagus – Cod Skin Sauce
- Asturian Alfonsino Fish – Smoked Citric Butter
- Wild Blue Lobster – Aged Carnaroli Rice
- Pyrenees Morels – Poultry Parfait
- Galician Aged Ox – Horseradish Chantilly
- Valencian Clementine – Natural Pectins
- Fresh Goat Milk – Oxidized Corn
- Small Pastry – Petit Fours
185€ VAT included
* The menu might be subject to changes due to the seasonality of the products.
