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.
Joselito Gran Reserva Shoulder Ham and bread with tomato
with this dish, Espinaler collaborates with the Guttmann Institute
with piparras confit
Natural: with Bloody Mary / with ponzu and apple / with aguachile pearl / Grilled with with yuzu, sake and mirin
with Moët sauce and sea urchin
with smoked eel from Delta del ebro and apricot hoisin
with grilled apple alioli and tuber uncinatum truffle
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
with Iberian white beurre, Joselito ham breadcrumbs, and lemon textures
with low temperature pork belly Duroc from "Can Batallè", Café de Paris Sauce and tuber melanosporum truffle
with truffled chestnut parmentier, perol sausage, camagrocs 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
rice from Estany de Pals (carnaroli) with black garlic 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
couscous and red lentil hummus with pumpkin
duxelle, creamy sweet potato and crème fraîche
lacquered with kalbi, cabbage and potatoes
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.