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€)
SALMON CEVICHE
Mango tiger milk, colored tomatoes and spicy popcorn
ZUCCHINI SPIRAL
Corn sablé, fonteta recuit and lemon thyme ice cream
FOIE MICUIT MONT BLANC
Pear panna cotta and Tokay wine gelatin, spicy pear sorbet and crunchy seeds (Supplement €4.80)
CHARCOAL WHITE ASPARAGUS
Green pistachio pesto, fermented white asparagus and ham soil
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
CONFIT COD FISH
Potato and ham gnocchi, green sauce and potato and ham glass (Supplement €5,80)
IBERIAN PORK TATAKI
Parsnip in textures and café de paris sauce
QUAIL BREAST PITHIVIER
Apple tatin, duxelle and black garlic sauce
DESSERTS
OUR CHEESES
Basil waffle, El Pirineu cow cheese and pine nuts, Mató cheese ice cream with honeycomband caramelized pecan nuts, goat cheese bonbon Briquette with apricot and liquid Idiazabal sheep cheese tortilla with herring roe
“TOCINILLO DE CIELO”, LEMON, GRAPEFRUIT AND GIN TONIC
“Tocinillo de cielo”, sour cream, grapefruit, fresh lemon and gin and tonic granita
LIME BASIL MELON AND GIN
Meringue and lime sorbet, basil cream, basil and lime granita and melon soaked in gin
CHOCOLATE, SMOKED TEA, CEYLON TEA, FLAX AND SESAME/strong>
Chocolate ganache, smoked tea, spherification, Ceylon tea soup, and flax and sesame crisp
VANILLA, MISO AND PEACH
Vanilla mousse, miso toffee and impregnated peach
59€ (10% VAT INCLUDED)
REGULATION (EU) No. 1169/2011
INFORMATION AVAILABLE ON FOOD ALLERGENS AND INTOLERANCES. PLEASE ASK OUR STAFF FOR DETAILS.
