{"id":121,"date":"2022-05-16T16:30:08","date_gmt":"2022-05-16T14:30:08","guid":{"rendered":"http:\/\/restaurantdvisi.com\/?post_type=menus&p=121"},"modified":"2026-07-15T13:05:55","modified_gmt":"2026-07-15T11:05:55","slug":"carta-dvisi","status":"publish","type":"menus","link":"https:\/\/restaurantdvisi.com\/es\/menus\/carta-dvisi\/","title":{"rendered":"Carta DVISI"},"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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La carta de DVisi sugiere diferentes platillos de autor. Nuestro chef ha dise\u00f1ado una propuesta gastron\u00f3mica hedonista, pensada para<\/span> disfrutar y compartir<\/b>. Todo lo que se cocina en los fogones de DVISI parte de la sencillez del producto local y evoluciona a manos de Jordi Sim\u00f3n para convertirse en un bocado sorprendente y muy placentero. Te invitamos a descubrir lo mejor de nuestra cocina y a pasarlo bien alrededor de la mesa. <\/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\tRESERVA<\/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)<\/h2>\r\n

Cuchara de caviar \/ Tortilla imperial \/ Bu\u00f1uelo de gamba roja \/ Espuma de foie y compota de manzana <\/p>\r\n

32,95\u20ac (10gr)<\/h3>\r\n
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    Esfera de oliva verde rellena de boquer\u00f3n (unidad)<\/h2>\r\n

    <\/p>\r\n

    1,90\u20ac<\/h3>\r\n
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      Bomb\u00f3n de mejillones en escabeche (unidad)<\/h2>\r\n

      <\/p>\r\n

      1,90\u20ac<\/h3>\r\n
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        Filipino de sobrasada (unidad)<\/h2>\r\n

        de wagyu del Empord\u00e0 con miel de jalape\u00f1os<\/p>\r\n

        1,90\u20ac<\/h3>\r\n
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          Bombones de queso Idiaz\u00e1bal (4 unidades)<\/h2>\r\n

          con gel de piparras<\/p>\r\n

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

            Al natural: con Bloody Mary \/ con escabeche citr\u00edco \/ con ponzu y manzana \/ A la brasa con yuzu, sake y mirin<\/p>\r\n

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

              <\/p>\r\n

              10,00\u20ac<\/h3>\r\n
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                Croqueta de gorgonzola, pera, nueces y berenjena thai (unidad)<\/h2>\r\n

                <\/p>\r\n

                3,50\u20ac<\/h3>\r\n
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                  Croqueta de jam\u00f3n Arturo S\u00e1nchez (unidad)<\/h2>\r\n

                  <\/p>\r\n

                  3.80\u20ac<\/h3>\r\n
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                    Ceviche de lubina<\/h2>\r\n

                    con leche de coco y lima<\/p>\r\n

                    21,90\u20ac<\/h3>\r\n
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                      Hamachi de Jap\u00f3n curado, coliflor, manzana, avellana y ajo negro<\/h2>\r\n

                      con d\u00fao de pur\u00e9s de coliflor: uno de avellanas y otro con ajo negro, manzana al horno, vinagreta de avellanas y coliflor encurtida<\/p>\r\n

                      23,50\u20ac<\/h3>\r\n
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                        Aguachile de vieira <\/h2>\r\n

                        vieria marinada con mirin, encurtidos, lima y cilantro<\/p>\r\n

                        24,50\u20ac<\/h3>\r\n
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                          \u00d1oquis de boniato<\/h2>\r\n

                          con angula de monte salteados, suero de parmesano y pi\u00f1ones tostados<\/p>\r\n

                          18,90\u20ac<\/h3>\r\n
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                            Berenjena a la flama <\/h2>\r\n

                            con curry verde, anacardos y maitake al wok <\/p>\r\n

                            15,95\u20ac<\/h3>\r\n
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                              Laminado de pica\u00f1a de Angus de Gerona<\/h2>\r\n

                              con salsa de miso blanco y yuzu, ajo negro y tierra de cacahuetes<\/p>\r\n

                              18,90\u20ac<\/h3>\r\n
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                                Xuixos de fricand\u00f3 (2 unidades)<\/h2>\r\n

                                xuixos a la brasa relleno de llata de ternera de Angus de Gerona, rebozuelos y salsa de su rustido <\/p>\r\n

                                23,50\u20ac<\/h3>\r\n
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                                  Canel\u00f3n de txangurro, merluza y langosta roja<\/h2>\r\n

                                  con bisque de langosta<\/p>\r\n

                                  29,95\u20ac<\/h3>\r\n
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                                    Gambas rojas de Palam\u00f3s a la plancha <\/h2>\r\n

                                    <\/p>\r\n

                                    36,50\u20ac<\/h3>\r\n
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                                      Cigala XL gallega a brasa (unidad)<\/h2>\r\n

                                      <\/p>\r\n

                                      38\u20ac (200gr)<\/h3>\r\n
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                                        Arr\u00f3s a la llauna<\/h2>\r\n

                                        con sepioneta, butifarra negra y alioli suave<\/p>\r\n

                                        24,50\u20ac<\/h3>\r\n
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                                          Corvina a la brasa<\/h2>\r\n

                                          con beurre blanc c\u00edtrica y tirabeques a la brasa<\/p>\r\n

                                          26,75\u20ac<\/h3>\r\n
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                                            Lubina salvaje a la brasa <\/h2>\r\n

                                            con gazpachuelo y verduritas<\/p>\r\n

                                            33,50\u20ac<\/h3>\r\n
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                                              Lenguado salvaje a la brasa al estilo vasco <\/h2>\r\n

                                              con pimientos de piquillo, patata y cebolla tierna<\/p>\r\n

                                              46,00\u20ac (500gr)<\/h3>\r\n
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                                                Redondo de pollo a la catalana con tartar de bogavante azul <\/h2>\r\n

                                                con pasas y pi\u00f1ones, crujiente de pollo a l'ast y salsa de rustido<\/p>\r\n

                                                28,90\u20ac<\/h3>\r\n
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                                                  Solomillo de txogitxu clandestino<\/h2>\r\n

                                                  con demi-glace de jam\u00f3n Arturo S\u00e0nchez, mini boletus confitados y chalota <\/p>\r\n

                                                  42,50\u20ac (200gr)<\/h3>\r\n
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                                                    Pluma Ib\u00e9rica 100% bellota Arturo S\u00e1nchez a la brasa<\/h2>\r\n

                                                    con duxelle de boletus, romanesco y pur\u00e9 de calabaza y vainilla<\/p>\r\n

                                                    24,50\u20ac<\/h3>\r\n
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                                                      Espaldita de cabrito deshuesada<\/h2>\r\n

                                                      con endivias a la brasa<\/p>\r\n

                                                      36,90\u20ac<\/h3>\r\n
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                                                        Cl\u00e1sico steak tartar de wagyu del Empord\u00e0<\/h2>\r\n

                                                        <\/p>\r\n

                                                        22,50\u20ac<\/h3>\r\n
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                                                          Steak tartar de solomillo de Txogitxu clandestino <\/h2>\r\n

                                                          con real caviar, mantequilla ahumada y blinis<\/p>\r\n

                                                          42,00\u20ac<\/h3>\r\n
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