A tribute to Mediterranean cuisine fused with aromas and flavours from the world
DVISI’s menu is a reflection of our origins and our love for cooking
DVISI’s menu suggests different signature dishes. Our chef has designed a hedonistic gastronomic proposal, designed to enjoy and share. Everything that is cooked in the kitchen of DVISI starts from the simplicity of the local product and evolves at the hands of Jordi Simón to become a surprising and pleasant snack. We invite you to discover the best of our cuisine and have a good time around the table.
Arturo Sánchez 100% bellota Ham and bread with tomato
with piparras gelée
Natural: with Bloody Mary / with coconut milk, ají and yuzu / Grilled with with yuzu, sake and mirin
grilled xuixo stuffed with Angus beef chuck from Gerona, seasonal mushrooms, and roast sauce
with Gillardeau oyster emulsion nº2 and real caviar
"ull ros" beans with, rafols cod brandade and pil-pil, roasted red pepper, grenade, Kalamata olives and mustard vinaigrette
with strawberry kimchi, citrus vinaigrette, and carrot and lime escabeche puree
with coconut milk and lime
prawn marinated with mirin, pickles, avocado, lime and cilantro
with white miso and yuzu sauce, blanck garlic and peanuts crumble
with "cap i pota" and Arturo Sánchez ham
with low temperature pork belly Duroc from "Can Batallè", Café de Paris Sauce
with pumpkin béchamel sauce and green curry
dry rice from Estany de Pals with pig's trotters, confit chanterelles, snails, and black garlic
carnaroli rice from Estany de Pals with prawn mayonnaise
with rouille, hassle-free grilled calçots, and sauce made from their spines, galera and blue crab
Cod loin confit with morels in cream sauce, artichoke confit, and noisette sauce
with green tea pil-pil, sautéed spinach and lemon albedo
with raisins and pine nuts, crispy roast chicken, and rustido sauce
this dish is baked to order, with an estimated serving time of 20 minutes.
lacquered with kalbi, grilled calçots, black garlic creamy and caramelized onions
with creamy black garlic and caramelized onion, Brussels sprouts and occo pear
with fries potato
The restaurant will be closed for holidays from February 12th to 20th.
Sorry for the inconvenience.