Seasonal recommendations

Starters

Salad of quail in a traditional warm escabeche with spinach, raisins and pine nuts 16,00

Cream of cauliflower soup cream with scallops, bacon cubes and a foie gras foam 17,50

Sliced, flamed Balfegó tuna with a warm pomegranate vinaigrette and cream of pumpkin 21,00

Artichokes stuffed with fish and seafood with cava sauce and Iberian ham crisps 18,50

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

Main courses

Spider crab cannelloni with spider crab mousseline and coral 18,50

Hake supreme with calçot onions in tempura and romesco Parmentier potatoes 21,50

Stew of pan-roasted loin of cod with beans and Iberian chorizo cubes 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