Spring 2019

Tapas to share

Smoked eel salad with apple, avocado and walnut vinaigrette 18,70
Marinated sardines, orange and basil 12,20
Razor shells in escabèche with lime and codium seaweed (4 u.) 14,80
Grilled tuna loin from Balfegó with potato, vizcaína sauce and black garlic 19,50
Coca bread with foie gras, summer truffle and honey 15,70
Duck breast tartare with anchovies and béarnaise sauce 13,60
Croquettes with llonganissa (dry sausage) (4 u.) 7,90
Brioche bun with sobrassada (cured sausage with paprika) from Xesc Reina and truffled Fermió cheese 9,90
Pig’s trotter carpaccio with prawns from Sant Carles 22,00

Rice from L’Estany de Pals

Our favourite rice, grown right here by the rice master Albert Grassot

Rice with pork ribs and morels (variety: carnaroli) 25,90
Black rice (squid ink) with squid, cockles and citronella aioli (variety: bomba) 23,50


Wild-caught fish with turnips from Hidenori Futami, tomato and spicy egg yolk m.p.
Blackbelly rosefish (penegal) with rutabaga, spinach and herb velouté 24,20
Ray in suquet (fish stew) with cabbage, potato and butifarra negra (black sausage) 22,50

And mountain

Iberian pork pluma with cherries and Jurvert sauce 24,70
Short loin of organic veal from Cal Tomàs with beetroot and ajoblanco ice cream 28,60
Baked boneless lamb with green beans, yogurt and spices 22,50


The lemon from our garden 7,50
Pineapple mousse, ginger and red fruits 8,90
Cheese cake with rhubarb, strawberry and orange 8,50
Chocolate mille-feuille with meringued milk ice cream 8,90
Apple tarte tatin with frozen vanilla custard (15 min) 8,50
Home-made sorbets and ice creams 7,50

Bread and snack 2,50

VAT included

Should you have any food allergies or intolerances, please let us know