Ink rock and squid tartare.
Chicken parfait with wheat textures.
Hazelnuts, biscuits and their foie gras mimics.
Smoked salmon sandwich with dill sour cream.
Taco of roasted peppers with calçots cream and olive.
Sequence of seasonal appetizers:
Chestnut cream, foie gras and beetroot.
Pumpkin mousse, its pipes And chestnut.
Grilled capdell, escalivada juice, grapefruit jam and smoked mackerel.
Sweet potato gnocchi, cow butter with sage, annealed fonteta and hazelnuts.
Taten with turnip, truffled potato cream and egg yolk at 65°C
Sequence of fish:
Garlic shrimp pannacotta, nut granola and green asparagus.
Tufa claw crab, with pile-*pil of its spines, Tajet, apple chutney and rabe.
Low-temperature fish with nettle sauce and nyamares puree with tonka beans
Sequence of meats:
Seasonal mushroom with Iberian ham foam.
Beef tendons with coffee sauce from Paris.
Beef neck with chocolate and cocoa mole, vanilla celery.
Cyprus with licorice sponge, lemon albedo cream and crumble
Caramelized banana with mole, banana sorbet and hazelnut strewsel
Hazelnut and curry cookie.
Coconut and yogurt financier.
Pear and rosemary jelly.
Infusion of lemon, green cardamom, allspice, laurel and Sri Lankan cinnamon.
*Our menu may be subject to changes due to the seasonality of the products and the creativity of our chef.