crystal bread with pumpkin cream, gorgonzola and smoked sardines
with Palamós red prawn royal and panko crumble
from the Empordà with white chocolate
Natural: with Bloody Mary / with ponzu and apple / with aguachile pearl / Grilled with with yuzu, sake and mirin
"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
with Café de Paris Sauce and confit chanterelles
with rouille, black trumpets, sauce made from their spines, galera and blue crab
with duxelle, sweet potato creamy and crème fraîche
matcha tea cream with kiwi ice cream, tarragon crumble, recuit foam and honey crunchy
panna cotta oh the hazelnuts praliné with nutella ice cream, maria cookie crumble, frangelico gelée and salted caramel
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
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 chestnut purée
with grilled apple alioli and tuber uncinatum truffle
"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
with raspberries, yuzu and yellow ají
with white miso and yuzu sauce, blanck garlic and peanuts crumble
with Café de Paris Sauce, confit chanterelles and tuber uncinatum truffle
with prawn velouté, Iberian pancetta and caramelized onion
with truffled chestnut parmentier, perol sausage, camagrocs and tuber uncinatum 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
couscous and red lentil hummus with pumpkin
duxelle, creamy sweet potato and crème fraîche
lacquered with kalbi, creamy sweet potato and roasted red pepper
with fries potato
Bread €2.10 10% VAT included We have a menu for allergies.
apple millefeuille with puff pastry and mascarpone ice cream
matcha tea cream with kiwi ice cream, tarragon crumble, recuit foam and honey crunchy
panna cotta oh the hazelnuts praliné with nutella ice cream, maria cookie crumble, frangelico gelée and salted caramel
pistachio-filled "xuixo" made on the Mibrasa grill, chocolate, cocoa ice cream, and kataifi pastry
Jameson Black Barrel whisky
vodka Koskenkorva
crystal bread with pumpkin cream, gorgonzola and smoked sardines
with Palamós red prawn royal and panko crumble
from the Empordà with white chocolate
Natural: with Bloody Mary / with ponzu and apple / with aguachile pearl / Grilled with with yuzu, sake and mirin
"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
with Café de Paris Sauce and confit chanterelles
with rouille, black trumpets, sauce made from their spines, galera and blue crab
with duxelle, sweet potato creamy and crème fraîche
matcha tea cream with kiwi ice cream, tarragon crumble, recuit foam and honey crunchy
panna cotta oh the hazelnuts praliné with nutella ice cream, maria cookie crumble, frangelico gelée and salted caramel
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
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 chestnut purée
with grilled apple alioli and tuber uncinatum truffle
"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
with raspberries, yuzu and yellow ají
with white miso and yuzu sauce, blanck garlic and peanuts crumble
with Café de Paris Sauce, confit chanterelles and tuber uncinatum truffle
with prawn velouté, Iberian pancetta and caramelized onion
with truffled chestnut parmentier, perol sausage, camagrocs and tuber uncinatum 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
couscous and red lentil hummus with pumpkin
duxelle, creamy sweet potato and crème fraîche
lacquered with kalbi, creamy sweet potato and roasted red pepper
with fries potato
Bread €2.10 10% VAT included We have a menu for allergies.
apple millefeuille with puff pastry and mascarpone ice cream
matcha tea cream with kiwi ice cream, tarragon crumble, recuit foam and honey crunchy
panna cotta oh the hazelnuts praliné with nutella ice cream, maria cookie crumble, frangelico gelée and salted caramel
pistachio-filled "xuixo" made on the Mibrasa grill, chocolate, cocoa ice cream, and kataifi pastry
Jameson Black Barrel whisky
vodka Koskenkorva
The restaurant will be closed for holidays from February 12th to 20th.
Sorry for the inconvenience.