{"id":1671,"date":"2022-05-16T16:30:08","date_gmt":"2022-05-16T14:30:08","guid":{"rendered":"http:\/\/restaurantdvisi.com\/menus\/carta-dvisi\/"},"modified":"2026-07-15T13:17:26","modified_gmt":"2026-07-15T11:17:26","slug":"dvisi-menu","status":"publish","type":"menus","link":"https:\/\/restaurantdvisi.com\/en\/menus\/dvisi-menu\/","title":{"rendered":"DVISI Menu"},"content":{"rendered":"\t\t
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CARTA DVISI<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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DVISI\u2019s menu suggests different signature dishes. Our chef has designed a hedonistic gastronomic proposal, designed to <\/span>enjoy and share<\/b>. Everything that is cooked in the kitchen of DVISI starts from the simplicity of the local product and evolves at the hands of Jordi Sim\u00f3n 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.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tBOOK<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Climax (caviar Amur Beluga 10gr)<\/h2>\r\n

Spoon of the caviar \/ Imperial omelette \/ Red prawn fritters \/ Foie foam and apple compote<\/p>\r\n

32,95\u20ac<\/h3>\r\n
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    Arturo S\u00e1nchez ham Paletilla<\/h2>\r\n

    Arturo S\u00e1nchez 100% bellota Ham and bread with tomato<\/p>\r\n

    22,50\u20ac<\/h3>\r\n
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      Green olive sphere stuffed with anchovy (unit)<\/h2>\r\n

      <\/p>\r\n

      1,90\u20ac<\/h3>\r\n
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        Pickled mussels bonbon (unit)<\/h2>\r\n

        <\/p>\r\n

        1,90\u20ac<\/h3>\r\n
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          Filipino of wagyu sobrasada (unit)<\/h2>\r\n

          from the Empord\u00e0 with Habanero chili honey<\/p>\r\n

          1,90\u20ac<\/h3>\r\n
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            Bombons Idiaz\u00e1bal Cheese (4 units)<\/h2>\r\n

            with piparras gel\u00e9e<\/p>\r\n

            6,90\u20ac<\/h3>\r\n
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              Gillardeau n\u00ba2 oyster (unit)<\/h2>\r\n

              Natural: with Bloody Mary \/ with coconut milk, aj\u00ed and yuzu \/ Grilled with with yuzu, sake and mirin<\/p>\r\n

              5,00\u20ac<\/h3>\r\n
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                Ostra gillardeau n\u00ba 2 with real caviar (unit)<\/h2>\r\n

                <\/p>\r\n

                10,00\u20ac<\/h3>\r\n
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                  Arturo S\u00e1nchez ham croquette (unit)<\/h2>\r\n

                  <\/p>\r\n

                  4.00\u20ac<\/h3>\r\n
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                    Gorgonzola, pear, walnut and eggplant croquette (unit)<\/h2>\r\n

                    <\/p>\r\n

                    3,50\u20ac<\/h3>\r\n
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                      Marinated sardines <\/h2>\r\n

                      cherry \"salmorejo\", \"Ca la Nuri\" recuit foam, and olive oil ice cream<\/p>\r\n

                      16,50\u20ac<\/h3>\r\n
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                        Salt-cured bonito (albicore)<\/h2>\r\n

                        with strawberry kimchi, citrus vinaigrette, and carrot and lime escabeche puree<\/p>\r\n

                        18,50\u20ac<\/h3>\r\n
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                          Sea \u200b\u200bbass ceviche<\/h2>\r\n

                          with coconut milk and lime <\/p>\r\n

                          18,90\u20ac<\/h3>\r\n
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                            Red prawn aguachile from Costa Brava<\/h2>\r\n

                            prawn marinated with mirin, pickles, lime and cilantro<\/p>\r\n

                            24,50\u20ac<\/h3>\r\n
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                              Angus beef pica\u00f1a laminated from Girona<\/h2>\r\n

                              with white miso and yuzu sauce, blanck garlic and peanuts crumble<\/p>\r\n

                              18,90\u20ac<\/h3>\r\n
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                                \"Xuixo de fricand\u00f3\" (2 units)<\/h2>\r\n

                                grilled xuixo stuffed with Angus beef chuck from Gerona, chanterelle and roast sauce <\/p>\r\n

                                23,50\u20ac<\/h3>\r\n
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                                  Slow-cooked eggs <\/h2>\r\n

                                  with zucchini cream, Wagyu sobrassada <\/p>\r\n

                                  19,25\u20ac<\/h3>\r\n
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                                    Txangurro (spider crab), prawn, and fish cannelloni <\/h2>\r\n

                                    with chilli crab and prawn b\u00e9chamel<\/p>\r\n

                                    26,50\u20ac<\/h3>\r\n
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                                      Llauna-style rice<\/h2>\r\n

                                      with baby cuttlefish, local black sausage, and mild aioli<\/p>\r\n

                                      24,50\u20ac<\/h3>\r\n
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                                        Grilled Palam\u00f3s red prawns<\/h2>\r\n

                                        <\/p>\r\n

                                        36,50\u20ac<\/h3>\r\n
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                                          Grilled sea bass<\/h2>\r\n

                                          with gazpachuelo and vegetables<\/p>\r\n

                                          26,50\u20ac<\/h3>\r\n
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                                            Rafols Cod Fish Loin confit<\/h2>\r\n

                                            with its brandade, fennel salad, blood orange, and Kalamata olive <\/p>\r\n

                                            26,50\u20ac<\/h3>\r\n
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                                              Catalan-style chicken with blue lobster tartare <\/h2>\r\n

                                              with raisins and pine nuts, crispy roast chicken, and rustido sauce<\/p>\r\n

                                              26,90\u20ac<\/h3>\r\n
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                                                Veal cheeks Wellington with foie po\u00eal\u00e9<\/h2>\r\n

                                                this dish is baked to order, with an estimated serving time of 20 minutes.<\/p>\r\n

                                                28,50\u20ac<\/h3>\r\n
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                                                  Angus rib from Girona<\/h2>\r\n

                                                  lacquered with kalbi with fried potatoes<\/p>\r\n

                                                  36,00\u20ac<\/h3>\r\n
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                                                    Grilled Arturo S\u00e1nchez 100% Acorn-Fed Iberian pork<\/h2>\r\n

                                                    with creamy potato, roasted red pepper and pear occo<\/p>\r\n

                                                    24,50\u20ac<\/h3>\r\n
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                                                      Classic wagyu steak tartar from Empord\u00e0<\/h2>\r\n

                                                      <\/p>\r\n

                                                      22,50\u20ac<\/h3>\r\n
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                                                        Wagyu steak tartar from Empord\u00e0<\/h2>\r\n

                                                        with real caviar, smoked butter and blinis<\/p>\r\n

                                                        32,00\u20ac<\/h3>\r\n
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                                                          Txuleton de txogitxu de vaca gallega extra<\/h2>\r\n

                                                          with fries potato<\/p>\r\n

                                                          65,90\u20ac\/kg<\/h3>\r\n
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