crispy and cream of pumpkin with gorgonzola and smoked sardines
from the Empordà with Habanero chili honey
Natural: with Bloody Mary / with coconut milk, ají and yuzu / Grilled with with yuzu, sake and mirin
"ull ros" beans with angel hair escarole, cod brandade and pil-pil, roasted red pepper, grenade, Kalamata olives and mustard vinaigrette
thyme dashi with smoked salt-cured bacoreta, wakame seaweed, and shiitake
with low temperature pork belly Duroc from "Can Batallè" and Café de Paris Sauce
with rouille, black trumpets, sauce made from their spines, galera and blue crab
with duxelle, sweet potato creamy and crème fraîche
matcha tea cream with kiwi ice cream, tarragon crumble, recuit foam
panna cotta oh the hazelnuts praliné with nutella ice cream, maria cookie crumble, frangelico gelée and salted caramel
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
Joselito Gran Reserva Shoulder Ham and bread with tomato
with piparras confit
Natural: with Bloody Mary / with coconut milk, ají and yuzu / Grilled with with yuzu, sake and mirin
with Moët sauce and sea urchin
with grilled apple alioli and tuber uncinatum truffle
grilled xuixo stuffed with Angus beef chuck from Gerona, seasonal mushrooms, and roast sauce
with smoked eel, caviar and apple
"ull ros" beans with angel hair escarole, cod brandade and pil-pil, roasted red pepper, grenade, Kalamata olives and mustard vinaigrette
thyme dashi with smoked salt-cured bacoreta, wakame seaweed, and shiitake
infused 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
scallops cooked on the Mibrasa with Iberian white beurre, Joselito ham, citrus, and potatoes worked with lime
with low temperature pork belly Duroc from "Can Batallè", Café de Paris Sauce and tuber melanosporum truffle
with pumpkin béchamel sauce and green curry
with spicy snail and tender garlic sofrito, confit chanterelles and aioli
rice from Estany de Pals, carnaroli with prawn mayonnaise
with potatoes baby and poquillo red pepper
with rouille, black trumpets, sauce made from their spines, galera and blue crab
with green tea pil-pil, sautéed spinach and lemon albedo
with raisins and pine nuts, crispy roast chicken, and rustido sauce
duxelle, creamy sweet potato and crème fraîche
lacquered with kalbi, cabbage and potatoes
with fries potato
Bread €2.10 10% VAT included We have a menu for allergies.
dried apricot and raisin confiture, chocolate and walnut creamy, caramelized pine nuts, crunchy almond meringue and vanilla ice cream
apple millefeuille with puff pastry and mascarpone ice cream
pistachio-filled "xuixo" made on the Mibrasa grill, chocolate, cocoa ice cream, and kataifi pastry
matcha tea cream with kiwi ice cream, tarragon crumble, recuit foam
panna cotta oh the hazelnuts praliné with nutella ice cream, maria cookie crumble, frangelico gelée and salted caramel
frozen lemon with koskenkorva vodka infused with hibiscus
Jameson Black Barrel whisky
vodka Koskenkorva
crispy and cream of pumpkin with gorgonzola and smoked sardines
from the Empordà with Habanero chili honey
Natural: with Bloody Mary / with coconut milk, ají and yuzu / Grilled with with yuzu, sake and mirin
"ull ros" beans with angel hair escarole, cod brandade and pil-pil, roasted red pepper, grenade, Kalamata olives and mustard vinaigrette
thyme dashi with smoked salt-cured bacoreta, wakame seaweed, and shiitake
with low temperature pork belly Duroc from "Can Batallè" and Café de Paris Sauce
with rouille, black trumpets, sauce made from their spines, galera and blue crab
with duxelle, sweet potato creamy and crème fraîche
matcha tea cream with kiwi ice cream, tarragon crumble, recuit foam
panna cotta oh the hazelnuts praliné with nutella ice cream, maria cookie crumble, frangelico gelée and salted caramel
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)
60 € p/p
Joselito Gran Reserva Shoulder Ham and bread with tomato
with piparras confit
Natural: with Bloody Mary / with coconut milk, ají and yuzu / Grilled with with yuzu, sake and mirin
with Moët sauce and sea urchin
with grilled apple alioli and tuber uncinatum truffle
grilled xuixo stuffed with Angus beef chuck from Gerona, seasonal mushrooms, and roast sauce
with smoked eel, caviar and apple
"ull ros" beans with angel hair escarole, cod brandade and pil-pil, roasted red pepper, grenade, Kalamata olives and mustard vinaigrette
thyme dashi with smoked salt-cured bacoreta, wakame seaweed, and shiitake
infused 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
scallops cooked on the Mibrasa with Iberian white beurre, Joselito ham, citrus, and potatoes worked with lime
with low temperature pork belly Duroc from "Can Batallè", Café de Paris Sauce and tuber melanosporum truffle
with pumpkin béchamel sauce and green curry
with spicy snail and tender garlic sofrito, confit chanterelles and aioli
rice from Estany de Pals, carnaroli with prawn mayonnaise
with potatoes baby and poquillo red pepper
with rouille, black trumpets, sauce made from their spines, galera and blue crab
with green tea pil-pil, sautéed spinach and lemon albedo
with raisins and pine nuts, crispy roast chicken, and rustido sauce
duxelle, creamy sweet potato and crème fraîche
lacquered with kalbi, cabbage and potatoes
with fries potato
Bread €2.10 10% VAT included We have a menu for allergies.
dried apricot and raisin confiture, chocolate and walnut creamy, caramelized pine nuts, crunchy almond meringue and vanilla ice cream
apple millefeuille with puff pastry and mascarpone ice cream
pistachio-filled "xuixo" made on the Mibrasa grill, chocolate, cocoa ice cream, and kataifi pastry
matcha tea cream with kiwi ice cream, tarragon crumble, recuit foam
panna cotta oh the hazelnuts praliné with nutella ice cream, maria cookie crumble, frangelico gelée and salted caramel
frozen lemon with koskenkorva vodka infused with hibiscus
Jameson Black Barrel whisky
vodka Koskenkorva
The restaurant will be closed for holidays from February 12th to 20th.
Sorry for the inconvenience.