with lactic salvia air
Mousse of moray made with coconut milk and kimchi pearls
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 de París sauce and sweet and sour apple from Torroella
with porrusalda and pil·pil, salmon eggs and guindilla oil
with confited artichokes and gazpachuelo of their fishbones.
lacquered with ratafia, chestnuts and confited camagroc (mushroom)
different textures of mandarin; liquid, creamy, ice-cold and 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
with piparras confit
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 de Paris sauce, sweet and sour apple from Torroella and fresh truffle
with porrusalda and pil·pil, salmon eggs and guindilla oil
smoked carpaccio and low-cooked confit thigh
red prawn "suquet" foam, summer chanterelles
with fried stingray, curry mayonnaise and vegetable chips
with truffled bechamel sauce and fresh truffles
with confit artichokes and gazpachuelo of their fishbones
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 sheep cheese polenta, eggplant and smoked milk foam
lacquered with ratafia, chestnuts and confited camagroc (mushroom)
Bread €2.10 10% VAT included We have a menu for allergies.
different textures of mandarin; liquid, creamy, ice-cold and 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
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 lactic salvia air
Mousse of moray made with coconut milk and kimchi pearls
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 de París sauce and sweet and sour apple from Torroella
with porrusalda and pil·pil, salmon eggs and guindilla oil
with confited artichokes and gazpachuelo of their fishbones.
lacquered with ratafia, chestnuts and confited camagroc (mushroom)
different textures of mandarin; liquid, creamy, ice-cold and 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
with piparras confit
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 de Paris sauce, sweet and sour apple from Torroella and fresh truffle
with porrusalda and pil·pil, salmon eggs and guindilla oil
smoked carpaccio and low-cooked confit thigh
red prawn "suquet" foam, summer chanterelles
with fried stingray, curry mayonnaise and vegetable chips
with truffled bechamel sauce and fresh truffles
with confit artichokes and gazpachuelo of their fishbones
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 sheep cheese polenta, eggplant and smoked milk foam
lacquered with ratafia, chestnuts and confited camagroc (mushroom)
Bread €2.10 10% VAT included We have a menu for allergies.
different textures of mandarin; liquid, creamy, ice-cold and 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
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.