In June, nose-to-tail eating concept Dehesa will be bringing in new menu dishes to keep things fresh. Highlights on the seafood side include white fish ceviche, scallops with celeriac and cauliflower, octopus carpaccio and seafood salad. As for the meats, you can dig in to plates of côte de boeuf, Iberico pork ribs, secreto Iberico, steak tartar and roasted quail. To end off on a sugar high, order the rice pudding with jam and hazelnut crumble.