catalan burrata sphere and pesto
corn cream and caramelized kikos with xile
from the Empordà with white chocolate
Natural: with Bloody Mary / with ponzu and apple / Grilled with with yuzu, sake and mirin
with cured mackerel, grape impregnated with kimchi, pickled onion, chive oil
with barnacle, celery puree, orange, capers and sea air
of the wonton paste with prawn consommé, tom yum sauce, Palamós white prawn tartare and cashew milk
with its fritter, confit pine chanterelles, rockfish demi-glace and crispy zucchini flower
with duxelle, creamy parsnip, crème fraîche and fig
strawberry contrasts with strawberry and ruibarbo 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
with Moët sauce and sea urchin
of duroc and Palamós prawn with Palamós prawn tartare
with smoked eel from Delta del ebro and fig chutney
with cured mackerel, grape impregnated with kimchi, pickled onion, chive oil
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 barnacle, celery puree, orange, capers and sea air
with white miso and yuzu sauce, blanck garlic and peanuts crumble
of the wonton paste with prawn consommé, tom yum sauce, Palamós white prawn tartare and cashew milk
with black garlic mayonnaise
infused with kombu seaweed, gazpachuelo of their fishbones, piquillo peppers, kalamata olive and siracha
with its fritter, confit pine chanterelles, rockfish demi-glace and crispy zucchini flower
wagyu steak tartare from Empordà
with sheep cheese polenta, eggplant cream and crème fraîche
with dried apricots puree, apricot hoisin, "migas del pastor" and tarragon mustard demi-glace
duxelle, creamy parsnip, crème fraîche and fig
with fries potato
Bread €2.10 10% VAT included We have a menu for allergies.
strawberry contrasts with strawberry and ruibarbo 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
corn cream and caramelized kikos with xile
from the Empordà with white chocolate
Natural: with Bloody Mary / with ponzu and apple / Grilled with with yuzu, sake and mirin
with cured mackerel, grape impregnated with kimchi, pickled onion, chive oil
with barnacle, celery puree, orange, capers and sea air
of the wonton paste with prawn consommé, tom yum sauce, Palamós white prawn tartare and cashew milk
with its fritter, confit pine chanterelles, rockfish demi-glace and crispy zucchini flower
with duxelle, creamy parsnip, crème fraîche and fig
strawberry contrasts with strawberry and ruibarbo 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
with Moët sauce and sea urchin
of duroc and Palamós prawn with Palamós prawn tartare
with smoked eel from Delta del ebro and fig chutney
with cured mackerel, grape impregnated with kimchi, pickled onion, chive oil
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 barnacle, celery puree, orange, capers and sea air
with white miso and yuzu sauce, blanck garlic and peanuts crumble
of the wonton paste with prawn consommé, tom yum sauce, Palamós white prawn tartare and cashew milk
with black garlic mayonnaise
infused with kombu seaweed, gazpachuelo of their fishbones, piquillo peppers, kalamata olive and siracha
with its fritter, confit pine chanterelles, rockfish demi-glace and crispy zucchini flower
wagyu steak tartare from Empordà
with sheep cheese polenta, eggplant cream and crème fraîche
with dried apricots puree, apricot hoisin, "migas del pastor" and tarragon mustard demi-glace
duxelle, creamy parsnip, crème fraîche and fig
with fries potato
Bread €2.10 10% VAT included We have a menu for allergies.
strawberry contrasts with strawberry and ruibarbo 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.