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Dishes such as the “Partridge terrine, cabbage and foie gras with black truffle” or the “confit of dentex with eggplant caponata and pistachios” hint at the infinite ingenuity and originality of the Castell’s kitchen. The most famous example of Fernando P. Arellanos’ creativity is known as the ‘The Black Egg’, a poached egg gelled with sepia and served with white onions and Calmar caviar.