Seasonal recommendations

Starters

Carpaccio of Balfegó tuna with rosemary oil, avocado mayonnaise and poached quail’s egg 30,00

Cream of roasted and truffled cauliflower with free-range egg and an emulsion of recuit de Fonteta cheese 25,00 **

Warm salad of pig’s trotter and vegetables with spinach cream and pomegranate, raisins and pine nuts vinaigrette 27,00

Timbale of chestnuts and sautéed mushrooms with botifarra del perol sausage and creamed potato 35,00

½ Peeled lobster in a vegetable and autumn fruit escabeche 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 10,00 - 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

Main courses

Stew of lentil ‘meatballs’ with turnip pearls and confit pumpkin 25,00 *

Spider crab cannelloni with spider crab mousseline and coral 27,00

Supreme of hake with sautéed mushrooms and a salsify mousseline 27,00

Loin of cod loin with a quince aioli, sweet potato cream and sweet potato crisps 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

-----

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

Confit of Angus beef rib with 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