Prat artichoke confit with royal and Idiazábal cheese
truffle cookie with cauliflower cream
from the Empordà with Habanero chili honey
Natural: with Bloody Mary / with coconut milk, ají and yuzu / Grilled with with yuzu, sake and mirin
"ull ros" beans with escarole, rafols cod brandade and pil-pil, roasted red pepper, grenade, Kalamata olives and mustard vinaigrette
with strawberry kimchi, citrus vinaigrette, and carrot and lime escabeche puree
with low temperature pork belly Duroc from "Can Batallè", Café de Paris Sauce
with rouille, hassle-free grilled calçots, and sauce made from their spines, galera and blue crab
with creamy black garlic and caramelized onion, confit piquillo pepper and pear occo
white chocolate cream and yogurt, caramelized white chocolate, ice cream and gelée mandarin, crunchy and marshmallows yogurt
70% chocolate with mole ganache, corn smoked in Mibrasa and Don Papa rum ice cream, corn bread, hazelnut praline
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
Arturo Sánchez 100% bellota Ham and bread with tomato
with piparras gelée
Natural: with Bloody Mary / with coconut milk, ají and yuzu / Grilled with with yuzu, sake and mirin
grilled xuixo stuffed with Angus beef chuck from Gerona, seasonal mushrooms, and roast sauce
with Gillardeau oyster emulsion nº2 and real caviar
"ull ros" beans with, rafols cod brandade and pil-pil, roasted red pepper, grenade, Kalamata olives and mustard vinaigrette
with strawberry kimchi, citrus vinaigrette, and carrot and lime escabeche puree
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 low temperature pork belly Duroc from "Can Batallè", Café de Paris Sauce
with pumpkin béchamel sauce and green curry
dry rice from Estany de Pals with pig's trotters, confit chanterelles, snails, and black garlic
carnaroli rice from Estany de Pals with prawn mayonnaise
with rouille, hassle-free grilled calçots, and sauce made from their spines, galera and blue crab
Cod loin confit with morels in cream sauce, artichoke confit, and noisette sauce
with green tea pil-pil, sautéed spinach and lemon albedo
with raisins and pine nuts, crispy roast chicken, and rustido sauce
this dish is baked to order, with an estimated serving time of 20 minutes.
lacquered with kalbi, grilled calçots, black garlic creamy and caramelized onions
with creamy black garlic and caramelized onion, confit piquillo pepper and pear occo
10gr tin of Real Caviar with a 20€ supplement
with fries potato
Bread €2.10 10% VAT included We have a menu for allergies.
dried apricot and raisin confiture, chocolate and walnut creamy, caramelized pine nuts, financier and vanilla ice cream
apple millefeuille with puff pastry and miso ice cream
white chocolate cream and yogurt, caramelized white chocolate, ice cream and gelée mandarin, crunchy and marshmallows yogurt
70% chocolate with mole ganache, corn smoked in Mibrasa and Don Papa rum ice cream, corn bread, hazelnut praline
frozen lemon with koskenkorva vodka infused with hibiscus
Jameson Black Barrel whisky
vodka Koskenkorva
Prat artichoke confit with royal and Idiazábal cheese
truffle cookie with cauliflower cream
from the Empordà with Habanero chili honey
Natural: with Bloody Mary / with coconut milk, ají and yuzu / Grilled with with yuzu, sake and mirin
"ull ros" beans with escarole, rafols cod brandade and pil-pil, roasted red pepper, grenade, Kalamata olives and mustard vinaigrette
with strawberry kimchi, citrus vinaigrette, and carrot and lime escabeche puree
with low temperature pork belly Duroc from "Can Batallè", Café de Paris Sauce
with rouille, hassle-free grilled calçots, and sauce made from their spines, galera and blue crab
with creamy black garlic and caramelized onion, confit piquillo pepper and pear occo
white chocolate cream and yogurt, caramelized white chocolate, ice cream and gelée mandarin, crunchy and marshmallows yogurt
70% chocolate with mole ganache, corn smoked in Mibrasa and Don Papa rum ice cream, corn bread, hazelnut praline
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
from the Empordà with Habanero chili honey
truffle cookie with cauliflower cream
Prat artichoke confit with royal and Idiazábal cheese
prawn aguachile marinated in mirin, pickles, avocado, lime, and coriander
with grilled baby cuttlefish and mint air
grilled xuixo stuffed with Angus beef chuck from Gerona, seasonal mushrooms, and roast sauce
chicken thigh stuffed with minced meat, raisins, and pine nuts, served with Galician blue lobster tartare and crispy chicken à l'ast
cod loin confit with morels in cream sauce, artichoke confit, and noisette sauce
frozen lemon, koskenkorva vodka soup infused with hibiscus and raspberry shots
white chocolate cream and yogurt, caramelized white chocolate, ice cream and gelée mandarin, crunchy and marshmallows yogurt
dried apricot and raisin confiture, chocolate and walnut creamy, caramelized pine nuts, vanilla ice cream, financier and coup de mistela de l'Empordà
It consists of 10 appetizers, 6 main courses and 3 desserts
The menu is not suitable for people with food allergies or intolerances.
Complete table
(From 13:00 to 14:00 and 20:00 to 21:00)
120 € p/p
Wine pairing option available. Please consult with our team.
Arturo Sánchez 100% bellota Ham and bread with tomato
with piparras gelée
Natural: with Bloody Mary / with coconut milk, ají and yuzu / Grilled with with yuzu, sake and mirin
grilled xuixo stuffed with Angus beef chuck from Gerona, seasonal mushrooms, and roast sauce
with Gillardeau oyster emulsion nº2 and real caviar
"ull ros" beans with, rafols cod brandade and pil-pil, roasted red pepper, grenade, Kalamata olives and mustard vinaigrette
with strawberry kimchi, citrus vinaigrette, and carrot and lime escabeche puree
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 low temperature pork belly Duroc from "Can Batallè", Café de Paris Sauce
with pumpkin béchamel sauce and green curry
dry rice from Estany de Pals with pig's trotters, confit chanterelles, snails, and black garlic
carnaroli rice from Estany de Pals with prawn mayonnaise
with rouille, hassle-free grilled calçots, and sauce made from their spines, galera and blue crab
Cod loin confit with morels in cream sauce, artichoke confit, and noisette sauce
with green tea pil-pil, sautéed spinach and lemon albedo
with raisins and pine nuts, crispy roast chicken, and rustido sauce
this dish is baked to order, with an estimated serving time of 20 minutes.
lacquered with kalbi, grilled calçots, black garlic creamy and caramelized onions
with creamy black garlic and caramelized onion, confit piquillo pepper and pear occo
10gr tin of Real Caviar with a 20€ supplement
with fries potato
Bread €2.10 10% VAT included We have a menu for allergies.
dried apricot and raisin confiture, chocolate and walnut creamy, caramelized pine nuts, financier and vanilla ice cream
apple millefeuille with puff pastry and miso ice cream
white chocolate cream and yogurt, caramelized white chocolate, ice cream and gelée mandarin, crunchy and marshmallows yogurt
70% chocolate with mole ganache, corn smoked in Mibrasa and Don Papa rum ice cream, corn bread, hazelnut praline
frozen lemon with koskenkorva vodka infused with hibiscus
Jameson Black Barrel whisky
vodka Koskenkorva
The restaurant will be closed for holidays from February 12th to 20th.
Sorry for the inconvenience.