When we arrived at the wonderful hotel Hesperia we were welcomed by the manager of duty. The hotel has three restaurant, a two michellin star restaurant, a japanese restaurant with fresh sushi and the La Manzana.  We were seated in the heart of the restaurant which was light-flooded and newly designed with oak.

A glass of cava started the evening. due to the fact that it is tuna season in Spain, the chef offered a whole menu consisting out of tuna. The amuse-bouche was a delicious gazpacho with raw tuna topped with bacon bits and small mozarella balls. a

The first end the second course were two different kinds of tuna tartar, one very simple in a kind of bone and a bananaleaf, which didn't influence the taste. the second one was more imtensive served with mashed potatoes and quail egg sunny side up, which taste amazing when you mixe it. 

A tuna, grilled on one side, served with black garlic was the warm starter. The first main course was like a grilled steak with a lemon espuma and avocado. The second main course was grilled aswell with mashed potatoes and pickled cucumber. 

A dessert was a mixedure of all ingredients a mojito is made out of. As a nice ending of the menu we were served some and tasting petit fours. The really motivated service staff prepared a wine paring of spanish wines. 

After this wonderful  dinner we had the chance to have a cocktail at the bar. We have chosen a Gin Mare with Fever Tree - not my favourite tonic water.