Seasonal recommendations

Starters

Sliced marinated salmon with green asparagus, sprout salad and beetroot 20,00

Carpaccio of Balfegó tuna with rosemary oil, avocado mayonnaise and poached quail egg 22,00

"Casserole" of spring peas with veal sweetbreads and cod tripe 22,00

Timbale of mint broad beans with cockscomb, baby cuttlefish and an ink tuile 25,00

Bluefin tuna tartare from Balfegó with sherry and avocado mayonnaise 34,00

Stew of peeled lobster with cuttlefish meatballs, and morel mushrooms with escabeche 38,50

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 20,00 *

Spider crab cannelloni with spider crab mousseline and coral 20,50

Supreme of hake in salsa verde with seasonal peas, spring garlic and green asparagus 25,00

Confit fillet of cod ‘al pil pil’ with sautéed raisins, pine nuts and a Catalan ratatouille timbale 28,00

Balfegó tuna steak medallions with duck liver and 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 *

Crispy loin of suckling pig with its juice and an apple timbale with a cheese mousseline 21,00

Duck magret with recuit de Fonteta cottage cheese, red fruits and a caramelized red fruit sauce 22,00

Confit of Angus beef rib with mustard sauce and Padrón peppers 26,00

* Vegan specialities
** Vegeterian specialities