Our cuisine fuses respect for tradition with limitless creativity. Each dish is a work of art, made with the utmost precision.
Weekly Midday Menu
- MIDDAY
STARTERS
ORGANIC EGG COOKED IN DIFERENTS WAYS
Mashed potatoes, “poêle” foie gras and porto wine sauce (Supplement 4,10€)
DELTA MUSSELS
Gordal olive hollandaise sauce, hazelnut “tuille” and citrus
DEER CANELONI
Daikon turnip with honey, foie gras and coffee
TATIN OF PIQUILLO PEPPERS
Stuffed with mató cheese and morel mushroom, served with tarragon ice cream (Supplement €4.20)
SEASONAL VEGETABLES
Cooked, fermented, confit, pickled and fried
MAIN COURSES
DRY RICE WITH PEROL SAUSAGE
Glazed black turnip and black butifarra sausage veil
GRILLED CORVINA
Artichoke heart, creamy artichoke and vermouth sauce
SKATE FISH “A LA MEUNIERE”
Potato pearls, capers, and noisette butter
SURF AND TURF
Pig’s trotters, red prawns and crispy pork
LAMB CHOP
Sweet potato textures, vanilla and pesto soil (Supplement 7,10€)
DESSERTS
OUR CHEESES
Fried “El pirineu” with red onion chutney, “Betara” with its ice cream, “Tou de bufala” and fig casserole, blue cheese and stuffed canoli
KING’S CAKE
Almond cream, vanilla Chantilly cream and orange and saffron ice cream
CHRISTMAS LOG
Chocolate namelaka, raspberry and raspberry and balsamic vinegar sorbet
SNOWY LANDSCAPE
Frozen coconut mousse, passion fruit cream and St.Germain foam
CHRISTMAS TREE
Yoghurt, lemon gel, basil sponge cake and lemon sorbet
56€ (10% VAT INCLUDED)
REGULATION (EU) No. 1169/2011
INFORMATION AVAILABLE ON FOOD ALLERGENS AND INTOLERANCES. PLEASE ASK OUR STAFF FOR DETAILS.
