The paella reveals the chef's skill and, with his signature touch, Eduardo Ramos confirms his title of Mediterranean Chef of the Year 2025. The tapas are not just there as space fillers. Take the red tuna tartare with marrow, for example: it melts in the mouth with its creamy notes and is topped off by finely diced marrow, lending it a powerful flavour. More simply, the Ensaladilla Rusa is also beautifully composed with a little tuna and piquillo peppers, which give it a nice kick.