with dashi soup, vegetable brunoise and shiitakes
brandade of moray made with coconut milk, nori seaweed tempura crunch and kimchi pearls
wagyu sobrasada from the empordà with white chocolate
Natural: with aguachile pearl / with ponzu and apple / with Bloody Mary / Grilled with with yuzu, sake and mirin
with sphere of Catalan burrata, café paris sauce and sweet and sour apple from Torroella
with seafood fruits, rouille sauce and seaweed salty cake
with salsafins, black trumpets mushrooms, creamy foie gras monkfish and ink crumble
lacquered with ratafia, chestnuts and chanterelles
different textures of mandarin; liquid, creamy and ice-cold, smoked at the moment
with carquinyol powder, caramelized peanuts and truffle ice cream
It consists of 4 appetizers, 5 main courses and 2 desserts
Variations of dishes cannot be made.
Complete table
(From 13:00 to 14:30 and 20:00 to 21:30)
58 € p/p
Natural: with Bloody Mary / with aguachile pearl / with ponzu and apple / Grilled with with yuzu, sake and mirin
with tuna sashimi
with Iberian emulsion
with avocado, yuzu and fresh wasabi ice cream from Monstseny
infused with coconut milk and lime
with homemade coca, ash mayonnaise, romesco sauce and "calçots" in tempura
with sphere of Catalan burrata, café paris sauce, sweet and sour apple from Torroella and fresh truffle
smoked carpaccio and low-cooked confit thigh
with prawn carpaccio from Palamós, red prawn "suquet" foam, summer chanterelles
with fried stingray, curry mayonnaise and vegetable chips
with salsafins, black trumpets mushrooms, creamy foie gras monkfish and ink crumble
with "cap i pota" the veal, chickpea textures and quince mousseline
with “mojo verde” sauce, celery cream and apple impregnated in vanilla oil
with donostiarra style with mini potato confit and ash mayonnaise
stuffed with crawfish, boletus cream and its own sauce
wagyu steak tartare from Empordà
with tupinambo cream, red wine “xalats” sauce and fresh truffle
with sweet potato millefeuille, guinness and licorice aromas
lacquered with ratafia, chestnuts and chanterelles
Bread €2.10 10% VAT included We have a menu for allergies.
different textures of mandarin; liquid, creamy and ice-cold, smoked at the moment
passion cream dipped in white chocolate, curry crumble, meringue and passion marshmallow
Gin jelly, lemon ice cream and red fruit soda
oreo sponge cake with colacao cream, smoked sheep's milk ice cream and apricot jam
with caramel foam , popcorn ice cream, caramelized popcorn
cream or chocolate xuixo
with white chocolate, hazelnut praline and lotus ice cream
with carquinyol powder, caramelized peanuts, truffle ice cream and fresh truffle
Jameson Black Barrel whisky
with dashi soup, vegetable brunoise and shiitakes
brandade of moray made with coconut milk, nori seaweed tempura crunch and kimchi pearls
wagyu sobrasada from the empordà with white chocolate
Natural: with aguachile pearl / with ponzu and apple / with Bloody Mary / Grilled with with yuzu, sake and mirin
with sphere of Catalan burrata, café paris sauce and sweet and sour apple from Torroella
with seafood fruits, rouille sauce and seaweed salty cake
with salsafins, black trumpets mushrooms, creamy foie gras monkfish and ink crumble
lacquered with ratafia, chestnuts and chanterelles
different textures of mandarin; liquid, creamy and ice-cold, smoked at the moment
with carquinyol powder, caramelized peanuts and truffle ice cream
It consists of 4 appetizers, 5 main courses and 2 desserts
Variations of dishes cannot be made.
Complete table
(From 13:00 to 14:30 and 20:00 to 21:30)
58 € p/p
Natural: with Bloody Mary / with aguachile pearl / with ponzu and apple / Grilled with with yuzu, sake and mirin
with tuna sashimi
with Iberian emulsion
with avocado, yuzu and fresh wasabi ice cream from Monstseny
infused with coconut milk and lime
with homemade coca, ash mayonnaise, romesco sauce and "calçots" in tempura
with sphere of Catalan burrata, café paris sauce, sweet and sour apple from Torroella and fresh truffle
smoked carpaccio and low-cooked confit thigh
with prawn carpaccio from Palamós, red prawn "suquet" foam, summer chanterelles
with fried stingray, curry mayonnaise and vegetable chips
with salsafins, black trumpets mushrooms, creamy foie gras monkfish and ink crumble
with "cap i pota" the veal, chickpea textures and quince mousseline
with “mojo verde” sauce, celery cream and apple impregnated in vanilla oil
with donostiarra style with mini potato confit and ash mayonnaise
stuffed with crawfish, boletus cream and its own sauce
wagyu steak tartare from Empordà
with tupinambo cream, red wine “xalats” sauce and fresh truffle
with sweet potato millefeuille, guinness and licorice aromas
lacquered with ratafia, chestnuts and chanterelles
Bread €2.10 10% VAT included We have a menu for allergies.
different textures of mandarin; liquid, creamy and ice-cold, smoked at the moment
passion cream dipped in white chocolate, curry crumble, meringue and passion marshmallow
Gin jelly, lemon ice cream and red fruit soda
oreo sponge cake with colacao cream, smoked sheep's milk ice cream and apricot jam
with caramel foam , popcorn ice cream, caramelized popcorn
cream or chocolate xuixo
with white chocolate, hazelnut praline and lotus ice cream
with carquinyol powder, caramelized peanuts, truffle ice cream and fresh truffle
Jameson Black Barrel whisky
The restaurant will be closed for holidays from February 12th to 20th.
Sorry for the inconvenience.