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€)
BETROOT CITRIC SOUP
Marinated mackerel, pickled vegetables and sherry jelly
GRILLED PEAS
Baby Cuttlefish and cod tripe ragu with pil pil (Supplement 5€)
FOIE MICUIT MONT BLANC
Pear panna cotta and Tokay wine gelatin, spicy pear sorbet and crunchy seeds (Supplement €4.20)
WINTER VEGETABLES
Cooked, fermented, confit, pickled and fried
MAIN COURSES
MELLOW 5 RICES
Grilled octopus and La Vera paprika emulsion
GRILLED FISH OF THE DAY
Roasted endive, Moroccan lemon, almond sauce and dashi
GRILLED BLUEFIN TUNA MARMITAKO STEW
Fried onion sponge cake and green pepper (Supplement €6)
IBERIAN PORK TATAKI
Parsnip in textures and café de paris sauce
PICANTON IN TEMPURA
“Capuchina Taco”, glazed eggplant and spiced yogurt (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
BEETROOT AND BLOOD ORANGE
Creamy and beetroot tartar, blood orange foam and hailed beetroot
STRAWBERRY YOGURT VERMOUTH TARAGON
Macerated strawberries, strawberry and vermouth tapioca, frozen yogurt foam, creamy yogurt and tarragon gel
COCOA BIOCHE/strong>
Slightly smoky sauce, raspberry and Sichuan pepper chantilly
CARROT CAKE
Gianduja carrot cake, candied carrot, olive oil ice cream and dill juice
59€ (10% VAT INCLUDED)
REGULATION (EU) No. 1169/2011
INFORMATION AVAILABLE ON FOOD ALLERGENS AND INTOLERANCES. PLEASE ASK OUR STAFF FOR DETAILS.
