RESERVATION: (+34) 620724311

The Menu

The Menu

STARTERS

Baby leaf salade with bacon, langoustines and Vinaigrette.  14

Tomato tartar with  its caviar, gelée and crunchy.  15

Red tuna tartar with egg yolk, tobiko, sesame and wasabi.  19

Palamos prawns croquettes, peanut’s romesco sauce and saffron alioli.  16

Parmentier, mini cuttlefish, caramelized onions and ink’s rock.  15

Sauted green peas, dewlap and Iberian ham.  18

King crab “Txangurro”, Celeri and homard’s corail sauce.  23

Our surf and turf  cannelloni (farmer chicken with Palamos prawns).  25€

Cod brandade in crystallized mille-feuille.  15

Eggs (BIO),  Ceps (boletus edulis) and truffle melanosporum.  23

OUR RICES (OUR PAELLAS)

                               (Min 2 pers/Price pers)

Rice from Delta del Ebre with red rock mullets, cooked by flame.  23

Rice with sea cucumbers and saffron.  29

Rice with Palamos prawns et juice of it’s corail.  28

Thick rice, beef tripes, black sausage and mini cuttlefish.  19

OUR SUISSE CHEESE FONDUES

                                                  (Min 2 Pers/Price Pers)

Our 3 Suisse cheese fondue into an artisan bread.  21

Our mushrooms (ceps and morels) cheese fondue.  26

Our white truffle from Piedmont cheese fondue.  28

THE SEA

Low temperature cod fish, in “fabada’s” cream and garniture.  22

Roasted sea bass with Palamos prawns “Suquet”.  24

Hake kokotxas (cheeks) with  foie-grass pil-pil and caramelized onions.  26

Big scallops, dewlap pork, white bean’s foam and teriyaki.  27

THE LAND

Baked tender lamb shoulder with honey and rosemary sauce.  21

Stewed oxtail raviolis, with red wine sauce and truffle.  19

Roasted marrowbone with veal’s tataki, morels sauce and chanterelles.  23

Our Bresse’s pigeon civet with pears and grilled mini legumes.  28

THE DESSERTS

Caramelized French toast, coffee milk cream and vanille.  8

Strawberries, raspberries, sweet sponge and yogurt glace.  8

Banana and chocolate.  8

Molten dark chocolate cake with orange.  8

Mango, coconut milk and kefir ice cream.  8

Tatin cake with cream and ice cream.  8

Catalan cream foam with violettes ice cream and raspberries.  8

 

 

 

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