Seasonal recommendations

Starters

Warm salad of pig's trotter and scallops with sautéed asparagus, morel mushrooms and a mushroom cream 25,00

Stew of spring peas with beef sweetbreads and cod tripe al pil-pil 25,00

Timbale of minted beans with squid noodles and diced sausage 25,00

Carpaccio of Balfegó tuna with rosemary oil, avocado mayonnaise and poached quail egg 27,00

Escabeche of peeled lobster with cuttlefish meatballs and seasonal vegetables 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

Main courses

Stew of lentil meatballs with salsify and confit vegetables 22,00 *

Spider crab cannelloni with spider crab mousseline and coral 25,00

Supreme of hake in a "ragoût" of salsa verde, peas, spring garlic and asparagus 27,00

Confit loin of cod with raisins and pine nuts and a samfaina (Catalan ratatouille) timbale 28,00

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 22,00 *

Duck magret with a caramelised red fruit sauce and a cream of fresh cheese 27,00

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 23,00

Roast and stewed oxtail with bone marrow and a truffled jus 23,00

* Vegan specialities
** Vegeterian specialities