Enjoy a unique
culinary evening
with Jordi Cruz
july 14, 2015 · 20:30 h

The principle of progression

The second youngest chef in the world to gain a Michelin star (he now has four) offers a progressive and restless cuisine, based on the product and making space for both creativity and tradition. His idea of state-of-the-art cuisine has turned him into one of the chefs of the moment.

Further information about the chef

  • Scamorza spheres with tomatoes and rocket, anchovies and i olive oil
  • Small confit leeks with frozen Romesco (nut and red pepper sauce) and smoked charcoal
  • “Marine” egg yolk with Iberian ham textures
  • Lubina asada con tsukudani Thai de setas y rabanitos
  • Sea bass with foie gras and grilled aubergines with miso
  • Royal Pigeon with Charlotte noire potatoes and brazed mushrooms
  • Cava Juve&Camps Cinta Purpura / Macabeo, Parellada y Xarel’lo / Cava, Spain
  • Cava Codorniu Rose / Pino Noir / Chardonnay / Cava, Spain
  • Vino Fino de Jerez Tío Pepe / Palomino Fino / Jerez, Spain
  • Vino Blanco Waltraud / Riesling / Penedés, Spain
  • Vino Tinto Mas Borras / Pinot Noir / Penedés, Spain
  • Vino Tinto: Pago de Carraovejas Crianza / Tinto Fino, Cabernet Sauvignon, / Ribera del Duero, Spain
  • Vino Dulce Mouton Cadet / Semillon, Sauvignon Blanc / Sauternes, Francia



Telf: + 537 8606627 ext. 1911/1833
Limited seating. Reservations required.
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IBEROSTAR Parque Central *****

Neptuno esquina con Prado y Zulueta
Habana Vieja. Ciudad de La Habana – Cuba

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In the heart of magical Cuba

Experience the essence of Cuba from this exquisite urban hotel with its colonial architecture in the heart of old Havana. Among its magnificent facilities, you will find 427 elegant and spacious fully-equipped rooms, two spectacular rooftop swimming pools with solarium and ten meeting rooms, ideal for hosting any kind of event.