Oysters with grapes

Since 2000, Pedro Subijana has enjoyed a period of sweet inspiration that has made possible a string of Dishes of the Year: egg with caviar over cauliflower puree and scallion butter, roast lamb served off the bone with a potato cloud and gelatinous-al dente salad, marinated baby squid with onion parmesan soup and Venere rice with cuttlefish and sorrels.

This desire for progress is ultimately witnessed in his oysters with grapes, a wonderful trilogy that offers celestial visions made with shellfish and fruit. In the same plate are served one oyster over a medallion-shaped sour white ...