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Balfegó tuna carpaccio with rosemary oil, avocado mayonnaise, and poached quail egg 30,00
Baby squid, broad beans and peas with mint, and diced black pudding 27,00
Pork knuckle rolls with scallops, sautéed asparagus, and creamed peas 26,00
Artichokes stuffed with fish and seafood with its coral reduction and cava sauce 28,00
½ Shelled lobster with pickled seasonal spring vegetables with cuttlefish meatballs 39,00
Bluefin tuna tartare from Balfegó with sherry and avocado mayonnaise 35,00
Locally wild fish (price/100 gr)
Sea Bass 10,00 - Gilthead 10,00 - Turbot 10,00 - Dentex fish 10,00 - Red scorpionfish 10,00
John Dory fish 10,00 - Red bream 8,00 - Remol 10,00 - Snapper 8,00 - Pagellus 8,00
Lentil ball stew with salsifies and confit vegetables 25,00 *
Spider crab cannelloni with spider crab mousseline and coral 27,00
Hake supreme in salsa verde ragout, with broad beans, peas, and garlic shoots confit 28,50
Cod loin confit with Pil Pil sauce, sultanas, pine nuts, and a roasted vegetable timbale 30,00
Medallions of red Balfegó tuna fillet with an Iberian ham tuile and a muscatel reduction 37,00
Peeled lobster with coral-roe mousseline on a bed of truffled parmentier potato 44,00
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Confit and roasted lamb rolls in Garnatxa wine with glazed onions 25,00
Magret of duck with orange and orange segments with sautéed raisins and pine nuts 29,00
Angus beef rib confit with whole grain mustard sauce and “Padrón” peppers 27,00
Crispy loin of suckling pig in its juice and a timbale of confit and gratin apple 25,00
* Vegan specialities
** Vegeterian specialities