{"id":1672,"date":"2022-05-16T16:30:08","date_gmt":"2022-05-16T14:30:08","guid":{"rendered":"http:\/\/restaurantdvisi.com\/menus\/carta-dvisi\/"},"modified":"2026-07-15T13:23:54","modified_gmt":"2026-07-15T11:23:54","slug":"carte-dvisi","status":"publish","type":"menus","link":"https:\/\/restaurantdvisi.com\/fr\/menus\/carte-dvisi\/","title":{"rendered":"Carte 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 carte de DVISI propose diff\u00e9rents plats d\u2019auteur. Notre chef a con\u00e7u une proposition gastronomique h\u00e9doniste, pens\u00e9 pour <\/span>\u00eatre d\u00e9gust\u00e9e et partag\u00e9e<\/b>.<\/span> Tout ce qui est cuisin\u00e9 dans les fourneaux de DVISI part de la simplicit\u00e9 des produits locaux et \u00e9volue entre les mains de Jordi Sim\u00f3n pour devenir une bouch\u00e9e surprenante et tr\u00e8s agr\u00e9able. Nous vous invitons \u00e0 d\u00e9couvrir le meilleur de notre cuisine et \u00e0 vous amuser autour de la 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\tR\u00c9SERVATION<\/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

Cuill\u00e8re du caviar \/ Omelette Imp\u00e9riale \/ Beignet de crevette rouge \/ \u00c9cume de foie et compote de pommes <\/p>\r\n

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

    jambon Arturo S\u00e1nchez 100% bellota et pain avec tomate<\/p>\r\n

    22,50\u20ac<\/h3>\r\n
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      Sph\u00e8re d'olive verte farcies aux anchois (unit\u00e9) <\/h2>\r\n

      <\/p>\r\n

      1,90\u20ac<\/h3>\r\n
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        Bonbon de moules marin\u00e9es (unit\u00e9)<\/h2>\r\n

        <\/p>\r\n

        1,90\u20ac<\/h3>\r\n
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          Philippine de sobrasada (unit\u00e9)<\/h2>\r\n

          de wagyu de l'Empord\u00e0 avec miel au chili habanero <\/p>\r\n

          1,90\u20ac<\/h3>\r\n
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            Bonbons du fromage Idiaz\u00e1bal (4 unit\u00e9s)<\/h2>\r\n

            avec gel\u00e9e de piparras<\/p>\r\n

            6,90\u20ac<\/h3>\r\n
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              Hu\u00eetre Gillardeau n\u00ba2 (unit\u00e9)<\/h2>\r\n

              Au naturel: avec Bloody Mary\/ Au lait de coco, aj\u00ed et yuzu\/ Grill\u00e9e avec yuzu, sake et mirin<\/p>\r\n

              5,00\u20ac<\/h3>\r\n
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                Ostra gillardeau n\u00ba 2 avec real caviar (unit\u00e9) <\/h2>\r\n

                <\/p>\r\n

                10,00\u20ac<\/h3>\r\n
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                  Croquette de jambon Arturo S\u00e1nchez (unit\u00e9)<\/h2>\r\n

                  <\/p>\r\n

                  4.00\u20ac<\/h3>\r\n
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                    Croquette de gorgonzola, poire, noix et aubergine (unit\u00e9) <\/h2>\r\n

                    <\/p>\r\n

                    3,50\u20ac<\/h3>\r\n
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                      Sardines marin\u00e9es<\/h2>\r\n

                      salmorejo de cerises, \u00e9cume de recuit de \"Ca la Nuri\" et glace \u00e0 l'huile d'olive<\/p>\r\n

                      16,50\u20ac<\/h3>\r\n
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                        Bonito marin\u00e9e au sel<\/h2>\r\n

                        avec kimchi aux fraises, vinaigrette aux agrumes et pur\u00e9e d'escab\u00e8che de carottes et citron vert<\/p>\r\n

                        18,50\u20ac<\/h3>\r\n
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                          Ceviche de loup de mer<\/h2>\r\n

                          au lait de coco et citron vert <\/p>\r\n

                          18,90\u20ac<\/h3>\r\n
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                            Aguachile de chevette rouge de la Costa Brava<\/h2>\r\n

                            crevettes marin\u00e9es au mirin, cornichons, citron vert et coriandre<\/p>\r\n

                            24,50\u20ac<\/h3>\r\n
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                              Lamin\u00e9 de pica\u00f1a Angus de boeuf de Gerona<\/h2>\r\n

                              avec sauce au miso blanc et yuzu, ail noir et crumble de cacahu\u00e8tes <\/p>\r\n

                              18,90\u20ac<\/h3>\r\n
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                                \"Xuixo de fricand\u00f3\" (2 unit\u00e9s)<\/h2>\r\n

                                xuixo grill\u00e9 farci au paleron de b\u0153uf Angus de G\u00e9rone,chanterelle et sauce de son r\u00f4ti <\/p>\r\n

                                23,50\u20ac<\/h3>\r\n
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                                  \u0152ufs \u00e0 basse temp\u00e9rature<\/h2>\r\n

                                  avec cr\u00e8me de courgettes, soubressade de Wagyu <\/p>\r\n

                                  19,25\u20ac<\/h3>\r\n
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                                    Cannellonis du txangurro, crevettes et poisson <\/h2>\r\n

                                    avec b\u00e9chamel au chili crab et crevettes<\/p>\r\n

                                    26,50\u20ac<\/h3>\r\n
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                                      Riz \u00e0 la \"llauna\"<\/h2>\r\n

                                      avec petites seiches, botifarra noir et a\u00efoli doux<\/p>\r\n

                                      24,50\u20ac<\/h3>\r\n
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                                        Crevettes rouges de Palam\u00f3s grill\u00e9es<\/h2>\r\n

                                        <\/p>\r\n

                                        36,50\u20ac<\/h3>\r\n
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                                          Loup de mer grill\u00e9e <\/h2>\r\n

                                          avec gazpachuelo et petits l\u00e9gumes<\/p>\r\n

                                          26,50\u20ac<\/h3>\r\n
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                                            Morue de Rafols confit<\/h2>\r\n

                                            avec sa brandade, salade de fenouil, orange sanguine et olives de Kalamata<\/p>\r\n

                                            26,50\u20ac<\/h3>\r\n
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                                              Rond de poulet \u00e0 la catalane avec tartare de homard bleu <\/h2>\r\n

                                              avec raisins secs et pignons, croustillant de poulet \u00e0 l'ast et sauce de rustido <\/p>\r\n

                                              26,90\u20ac<\/h3>\r\n
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                                                Wellington de joues de veau avec foie po\u00eal\u00e9<\/h2>\r\n

                                                ce plat est cuit au four \u00e0 la demande, le temps de service estim\u00e9 est de 20 minutes<\/p>\r\n

                                                28,50\u20ac<\/h3>\r\n
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                                                  C\u00f4te d'Angus de Girona<\/h2>\r\n

                                                  laqu\u00e9 au kalbi avec frites<\/p>\r\n

                                                  36,00\u20ac<\/h3>\r\n
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                                                    Plume ib\u00e9rique 100 % bellota Arturo S\u00e1nchez grill\u00e9e <\/h2>\r\n

                                                    avec cr\u00e8me de pomme de terre, poivron rouge grill\u00e9 et poire occo<\/p>\r\n

                                                    24,50\u20ac<\/h3>\r\n
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                                                      Classique steak tartare de wagyu de l'Empord\u00e0<\/h2>\r\n

                                                      <\/p>\r\n

                                                      22,50\u20ac<\/h3>\r\n
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                                                        Steak tartare de wagyu de l'Empord\u00e0<\/h2>\r\n

                                                        avec real caviar, beurre fum\u00e9 et blinis <\/p>\r\n

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

                                                          avec pommes de terre frites<\/p>\r\n

                                                          65,90\u20ac\/kg<\/h3>\r\n
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                                                            \r\n <\/ul>\r\n <\/div>\r\n <\/div>\r\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\t\t<\/div>\n\t\t","protected":false},"featured_media":0,"template":"elementor_header_footer","class_list":["post-1672","menus","type-menus","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/restaurantdvisi.com\/fr\/wp-json\/wp\/v2\/menus\/1672"}],"collection":[{"href":"https:\/\/restaurantdvisi.com\/fr\/wp-json\/wp\/v2\/menus"}],"about":[{"href":"https:\/\/restaurantdvisi.com\/fr\/wp-json\/wp\/v2\/types\/menus"}],"version-history":[{"count":6,"href":"https:\/\/restaurantdvisi.com\/fr\/wp-json\/wp\/v2\/menus\/1672\/revisions"}],"predecessor-version":[{"id":8684,"href":"https:\/\/restaurantdvisi.com\/fr\/wp-json\/wp\/v2\/menus\/1672\/revisions\/8684"}],"wp:attachment":[{"href":"https:\/\/restaurantdvisi.com\/fr\/wp-json\/wp\/v2\/media?parent=1672"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}