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Traditional fattened chicken cannelloni, a dark-bred bird that has a deep flavor and a very tender texture, contrasted with caramelized apple and aestivum truffle bechamel with duck foie zest
Black rice with beach squid and its own ink, prawns and our exclusive charcoal-smoked aioli.
Guilherme Arruda's Recipe fuses Brazilian cuisine with a nod to Spanish cuisine with this crispy and mellow appetizer of smoked cheese and Brazilian sagu that we accompany with a sweet and spicy reduced sauce.
Icelandic cod with a point of salt confit with black tea and a pod of citronella at a temperature of 55º on a bed of baby beans cooked in the pilpil of the cod that gives it creaminess and intensity.
Chest of French mulard duck with a large amount of fat that gives it a lot of flavor, finished on the grill and not much done to appreciate the nuances of its diet, served on a soft sponge cake and moistened with meat juice, accompanied by a sweet and sour chutney.
Norwegian salmon cooked in two courses, on caramelized pearl onion with port, chive mousse de creme fraiche and caviar from its roe
Coquelet with great intensity of flavor, served semi cooked, transparent obulato ravioli with a cream of foiegras and dried fruits together with a monalisa potato aerial mousse with a slight touch of truffle.
Vegan paella with seasonal vegetables and mushrooms, made with homemade vegetable broth. Price per person, minimum 2 people.
Potato of the Agata variety candied in the charcoal oven and finished in a deep fryer, giving it a tender heart and a crispy exterior, accompanied by our charcoal-smoked aioli and a traditional brava sauce
Recental lamb back of more than 50 days at low temperature for 24 hours on a cream of plums with rum and dried Turkish figs, salted with the same juice that the lamb releases during the cooking time
Thin slices of aubergines coated in spiced flour and fried accompanied by a dipping sauce of mustard mayonnaise and a sweet touch of orange blossom honey
Terrine of crumbled beef cheek and California walnuts glazed with demiglaçe of tonka bean that adds a touch of sweet fruit, vanilla and licorice accompanied by a smooth cream of maresme peas and some shallots sauteed in brown sugar and white rum
100% Girona beef burger smoked in our wood-fired oven served on a crispy and fluffy handmade bread accompanied by a caramelized onion with brandy and a baked brie cheese and its garnish of fried potato wedges.