A tribute to Mediterranean cuisine fused with aromas and flavours from the world
DVISI’s menu is a reflection of our origins and our love for cooking
DVISI’s menu suggests different signature dishes. Our chef has designed a hedonistic gastronomic proposal, designed to enjoy and share. Everything that is cooked in the kitchen of DVISI starts from the simplicity of the local product and evolves at the hands of Jordi Simón to become a surprising and pleasant snack. We invite you to discover the best of our cuisine and have a good time around the table.
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 smoked eel from Delta del ebro and fig chutney
lettuce puree with Kombu seaweed, smoked eel, pickled green celery, caramelized nuts crumble with soy, raisin and apple ice cream
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 white miso and yuzu sauce, blanck garlic and peanuts crumble
with fried wonton pasta, prawn consommé, tom yum sauce 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
with green tea pil-pil, sautéed spinach and lemon albedo
wagyu steak tartare from Empordà
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
10% VAT included. We have a menu for allergies.
The restaurant will be closed for holidays from February 12th to 20th.
Sorry for the inconvenience.