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Cream of roasted cauliflower soup with truffle and a free-range egg and an emulsion of 'recuit de Fonteta' cheese 17,00 **
Crispy 'coca' flatbread with figs, shavings of foie gras and iberian ham with a muscat reduction 17,50
Peeled lobster in a confit of pickled mushrooms and cuttlefish meatballs 35,00
Timbal of squid and saffron milk-cap mushrooms sautéed with 'perol' sausage and potato parmentier 28,00
Spinach salad, confit sweet potato, tofu and a pomegranate vinaigrette with pine nuts 17,00 *
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
Stew of lentil meatballs with salsify and confit vegetables 18,00 *
Spider crab cannelloni with spider crab mousseline and coral 18,50
Supreme of hake with sautéed horn of plenty mushrooms and tomatoes with a salsify cream 21,50
Loin of cod with quince allioli, purée of sweet potato and sweet potato crisps 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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Stew of Ganxet beans with curly kale and cubes of seitan 17,00 *
Confit shoulder of beef roasted with mushrooms, vegetable pearls and chestnuts 21,00
Confit of Angus beef rib with mustard sauce and Padrón peppers 25,00
Quail stuffed with spinach, raisins and pine nuts with chopped vegetable timbal and caramelized ratafia 17,00
* Vegan specialities
** Vegeterian specialities