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Salad of quail in a traditional warm escabeche with spinach, raisins and pine nuts 16,00
Cream of wild mushrooms confit with scallops, salad of Iberian pork neck and fresh quince 17,50
Sliced, flamed Balfegó tuna with a warm pomegranate vinaigrette and cream of pumpkin 21,00
“Surf and turf” of squid and beef sweetbreads with whole and minced wild mushrooms 26,00
Bluefin tuna tartare from Balfegó with sherry and avocado mayonnaise 31,00
Locally wild fish (price/100 gr)
Sea Bass 9,75 - Gilthead 8,75 - Turbot 8,60 - Dentex fish 9,00 - Red scorpionfish 9,00
John Dory fish 8,75 - Red bream 7,50 - Remol 8,50 - Snapper 8,75 - Pagellus 8,00
Spider crab cannelloni with spider crab mousseline and coral 18,50
Loin of hake in a ragout of chanterelle mushrooms and confit onion with cuttlefish meatballs 21,50
Loin of cod on a timbale of spinach ‘a la catalana’ with a wild mushroom mousseline 25,00
Balfegó tuna steak medallions with duck liver and muscatel reduction 33,50
Peeled lobster with coral-roe mousseline on a bed of truffled parmentier potato 39,50
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Magret of duck with a sauce of caramelised orange and honey on crispy coca flatbread and Recuit de Fonteta cream cheese 19,00
Crispy confit suckling pig with its jus and confit apple timbale with cheese mousseline 19,00
“Cap i pota” stew of beef tripe, chickpeas and clams with garlic and chilli oil 21,50
Sliced “Presa Iberica” pork shoulder with roasting juice, confit mushrooms and sweet potato pearls 24,00