19/05/2026
🌿 Roots & Avant-Garde, Chapter I: White Asparagus.
At Olivera, we present a seasonal dining experience inspired by the ingredient at its finest moment, where each dish reinterprets white asparagus through a contemporary and refined perspective.
1- Warm oyster with shaved green asparagus and cava foam
2- White asparagus with smoked eel, hollandaise sauce and dried tomato
3- Vichyssoise with red prawn and crispy quinoa
4- Braised white asparagus with Mallorcan black pork and trotter sauce
5- Caramelised white asparagus with strawberry stew and yoghurt foam
Available for a limited time only, exclusively during dinner service.
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🌿 Roots & Avant-Garde, Chapter I: White Asparagus.
At Olivera, we present a seasonal dining experience created around the ingredient at the peak of its season, where each dish explores the many textures, nuances and expressions of white asparagus through a contemporary interpretation.
1. Warm oyster, shaved green asparagus & cava foam
2. White asparagus, smoked eel, hollandaise & sun-dried tomato
3. Vichyssoise, red prawn & crispy quinoa
4. Braised white asparagus, Mallorcan black pork & trotter jus
5. Caramelised white asparagus, strawberry compote & yoghurt foam
Available for a limited time only, exclusively during dinner service.
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🌿 Raíces y Vanguardia, Capítulo I: El espárrago blanco.
En Olivera presentamos una experiencia gastronómica creada alrededor del mejor momento del producto, cuando la temporada alcanza su máxima expresión y cada plato explora las distintas texturas, matices y formas del espárrago blanco desde una mirada contemporánea.
1. Ostra templada con espárrago verde en lascas y espuma de cava
2. Espárrago blanco con anguila ahumada, salsa holandesa y tomate seco
3. Vichyssoise con gamba roja y quinoa frita
4. Espárrago blanco braseado con cerdo negro mallorquín y salsa de sus manitas
5. Espárrago blanco caramelizado, estofado de fresas y espuma de yogur
Disponible únicamente por tiempo limitado y solo en servicio de cenas.