Menus
Crispy seafood with scallops, pork trotters with spinach, raisins, pine nuts and a pomegranate vinaigrette 22,00
Roasted and truffled cauliflower cream with a free-range egg and an emulsion of ‘recuit de Fonteta’ cream cheese 20,00 **
Carpaccio of Balfegó tuna with rosemary oil, avocado mayonnaise and poached quail’s egg 25,00
Timbal of squid and sautéed mushrooms with ‘botifarra del perol’ sausage and Parmentier potato 26,00
Peeled lobster in an escabeche of vegetables and autumn fruits 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 10,50 - Gilthead 9,50 - Turbot 9,35 - Dentex fish 9,75 - Red scorpionfish 9,75
John Dory fish 9,50 - Red bream 8,25 - Remol 9,25 - Snapper 9,50 - Pagellus 8,75
Stew of lentil meatballs with salsify and confit vegetables 20,00 *
Spider crab cannelloni with spider crab mousseline and coral 20,50
Supreme of hake with sautéed black chanterelle mushrooms and a salsify mousseline 25,00
Loin of cod with quince aioli, sweet potato cream and sweet potato chips 28,00
Balfegó tuna steak medallions with duck liver and muscatel reduction 36,50
Peeled lobster with coral-roe mousseline on a bed of truffled parmentier potato 42,50
-----
Stew of Ganxet beans with curly kale and cubes of seitan 20,00 *
Quail stuffed with spinach, raisins and pine nuts with a ‘trinxat’ timbale and caramelized ratafia 20,00
Confit of Angus beef rib with mustard sauce and Padrón peppers 26,00
Crispy loin of suckling pig with its juice and an apple timbale with a cheese mousseline 21,00
Roast and stewed oxtail with bone marrow and a truffled jus 23,00
* Vegan specialities
** Vegeterian specialities