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Roasted and truffled cauliflower cream with a free-range egg and an emulsion of ‘recuit de Fonteta’ cream cheese 20,00 **
Crispy seafood with scallops, pork trotters with spinach, raisins, pine nuts and a pomegranate vinaigrette 22,00
Timbal of cod tripe ‘al pil-pil’ with artichokes and confit pumpkin pearls 20,00
Artichokes stuffed with fish and seafood with a coral reduction and cava sauce 20,00
Stew of peeled lobster with veal sweetbreads and pickled mushrooms 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 a romesco potato cream and tempura spring onions 25,00
Confit loin of cod with a “cap i pota” tripe stew and chickpeas 28,00
Medallions of red Balfegó tuna fillet with an Iberian ham tuile and a muscatel reduction 36,50
Peeled lobster with coral-roe mousseline on a bed of truffled parmentier potato 42,50
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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