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Carpaccio of Balfegó tuna with rosemary oil, avocado mayonnaise and poached quail’s egg 30,00
Avocado cannelloni with prawn tartare and scallops in vermouth sauce 27,00
Pig's trotter rolls with creamy courgette and courgette flower in cod brandade 28,00
Coca flatbread of smoked eel, foie gras and caramelized apple with a muscatel reduction 26,00
Strawberry gazpacho with ½ shelled lobster and summer vegetables timbale 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
Stew of lentil ‘meatballs’ with turnip pearls and confit pumpkin 25,00 *
Spider crab cannelloni with spider crab mousseline and coral 27,00
Hake supreme with cava sauce, quail egg yolk and vegetable noodles 27,50
Cod loin confit with pil pil, sultanas, pine nuts and samfaina 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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Stew of Ganxet beans with curly kale and cubes of seitan 24,00 *
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
Roast and stewed oxtail with bone marrow and a truffled jus 25,00
* Vegan specialities
** Vegeterian specialities