catalan burrata sphere and pesto
Stewed monkfish cheeks and Palamós red prawn royal
from the Empordà with white chocolate
Natural: with Bloody Mary / with ponzu and apple / Grilled with with yuzu, sake and mirin
lettuce puree with Kombu seaweed, smoked eel, pickled green celery, caramelized nuts crumble with soy, raisin and Empordà apple with celery ice cream
peach kimchi and seaweed
with its fritter, confit pine chanterelles, rockfish demi-glace and crispy zucchini flower
with corn puree, air bag pork, chile chipotle vinaigrette, pickled onion and pork sauce
with duxelle, creamy parsnip, crème fraîche and fig
strawberry contrasts with strawberry and rhubarb jam, bourbon vanilla ice cream, bergamot gelée and almond crumble
70% orange and chocolate flan cream, cocoa sponge cake, smoked chocolate ice cream and orange and Chipotle honey
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
with this dish, Espinaler collaborates with the Guttmann Institute
with piparras confit
Natural: with Bloody Mary / with ponzu and apple / Grilled with with yuzu, sake and mirin
with Moët sauce and sea urchin
of duroc and Palamós prawn with Palamós prawn tartare
with apple alioli
lettuce puree with Kombu seaweed, smoked eel, pickled green celery, caramelized nuts crumble with soy, raisin and Empordà apple with celery ice cream
peach kimchi and seaweed
with cherry kimchi, beet and wasabi ice cream with nori seaweed
infused with coconut milk and lime
with passion fruit vinaigrette, raspberries and yellow ají
with white miso and yuzu sauce, blanck garlic and peanuts crumble
with corn puree, air bag pork, chile chipotle vinaigrette, pickled onion and pork sauce
with black garlic mayonnaise
"suquet" of the red mullet with potatoes baby and poquillo red pepper
with its fritter, confit pine chanterelles, rockfish demi-glace and crispy zucchini flower
with green tea pil-pil, sautéed spinach and lemon albedo
with sheep cheese polenta, eggplant cream and crème fraîche
duxelle, creamy parsnip, crème fraîche and fig
lacquered with kalbi, creamy pumpkin and mini vegetables
with fries potato
Bread €2.10 10% VAT included We have a menu for allergies.
strawberry contrasts with strawberry and rhubarb jam, bourbon vanilla ice cream, bergamot gelée and almond crumble
passion cream dipped in white chocolate, curry crumble, meringue and passion marshmallow
Gin jelly, lemon ice cream and red fruit soda
70% orange and chocolate flan cream, cocoa sponge cake, smoked chocolate ice cream and orange and Chipotle honey
with banana ice cream
Jameson Black Barrel whisky
vodka Koskenkorva
catalan burrata sphere and pesto
Stewed monkfish cheeks and Palamós red prawn royal
from the Empordà with white chocolate
Natural: with Bloody Mary / with ponzu and apple / Grilled with with yuzu, sake and mirin
lettuce puree with Kombu seaweed, smoked eel, pickled green celery, caramelized nuts crumble with soy, raisin and Empordà apple with celery ice cream
peach kimchi and seaweed
with its fritter, confit pine chanterelles, rockfish demi-glace and crispy zucchini flower
with corn puree, air bag pork, chile chipotle vinaigrette, pickled onion and pork sauce
with duxelle, creamy parsnip, crème fraîche and fig
strawberry contrasts with strawberry and rhubarb jam, bourbon vanilla ice cream, bergamot gelée and almond crumble
70% orange and chocolate flan cream, cocoa sponge cake, smoked chocolate ice cream and orange and Chipotle honey
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
with this dish, Espinaler collaborates with the Guttmann Institute
with piparras confit
Natural: with Bloody Mary / with ponzu and apple / Grilled with with yuzu, sake and mirin
with Moët sauce and sea urchin
of duroc and Palamós prawn with Palamós prawn tartare
with apple alioli
lettuce puree with Kombu seaweed, smoked eel, pickled green celery, caramelized nuts crumble with soy, raisin and Empordà apple with celery ice cream
peach kimchi and seaweed
with cherry kimchi, beet and wasabi ice cream with nori seaweed
infused with coconut milk and lime
with passion fruit vinaigrette, raspberries and yellow ají
with white miso and yuzu sauce, blanck garlic and peanuts crumble
with corn puree, air bag pork, chile chipotle vinaigrette, pickled onion and pork sauce
with black garlic mayonnaise
"suquet" of the red mullet with potatoes baby and poquillo red pepper
with its fritter, confit pine chanterelles, rockfish demi-glace and crispy zucchini flower
with green tea pil-pil, sautéed spinach and lemon albedo
with sheep cheese polenta, eggplant cream and crème fraîche
duxelle, creamy parsnip, crème fraîche and fig
lacquered with kalbi, creamy pumpkin and mini vegetables
with fries potato
Bread €2.10 10% VAT included We have a menu for allergies.
strawberry contrasts with strawberry and rhubarb jam, bourbon vanilla ice cream, bergamot gelée and almond crumble
passion cream dipped in white chocolate, curry crumble, meringue and passion marshmallow
Gin jelly, lemon ice cream and red fruit soda
70% orange and chocolate flan cream, cocoa sponge cake, smoked chocolate ice cream and orange and Chipotle honey
with banana ice cream
Jameson Black Barrel whisky
vodka Koskenkorva
The restaurant will be closed for holidays from February 12th to 20th.
Sorry for the inconvenience.