Snacks-I:
Seasonal kombucha.
Encapsulated cockle with codium algae.
Chicken and corn parfai.
Nose, bitter orange and fresh herbs.

Snacks-II:
Trompeta de la muerte, cream fresh y caviar.
Avellanas con foie.
Setas y trufa.
Brioche y pato asado.
Calçotada.

Main Course:
Cuttlefish, its interiors, Chipotle chili and Royal mussels and monkfish.
Red shrimp with cauliflower, vanilla and seaweed.
Pumpkin with parmesan whey, snails and fennel.
Mackerel, canned oil, white butter and grilled leek.
Horse mackerel in “skewer” and juice from the grilled spines.
Carbonara beef tendons.
Consommé of potato skin, butter, pig’s ear and truffle.
Fish market with river nettle sauce and caviar.
Duck with salsafines and melanosporum truffle.
Deer with mole sauce and apricot purée with fino.

Desserts:
Yogurt with peppers and citrus.
Girona apple with toffee, plums and coffee.

Petit fours:
Tatin de manzana de Girona con galleta.
Nube de fruta de la pasión y Yogur.
Bombón de chocolate y cereza.
Gominola de jengibre confitado y mango.
Infusión de limón, cardamomo verde, pimienta de Jamaica, laurel y canela de Sri Lanka.

PRICE: 120€

*Our menu may be subject to changes due to the seasonality of the products and the creativity of our chef.