Baby vegetables grown by Hidenori Futami, smoked eel, Petitot cheese and carrot romesco sauce 16,70 Razor shells in escabèche with lime and codium seaweed (4 u.) 15,80 Meagre tartare with avocado, tomato confit and mandarin vinaigrette 18,20 Coca bread with foie gras, artichockes and caramelized apple 11,50 Fresh cheese cannelloni with walnuts and mushrooms 16,00 Croquettes with llonganissa (dry sausage) (4 u.) 7,90 Brioche bun with sobrassada from Xesc Reina and truffled Fermió cheese 9,90 Pig’s trotter carpaccio with prawns from Sant Carles 22,00 Grilled langoustines m.p. Elvers bilbaína (with olive oil, garlic and chilli) (90gr) m.p.
Wild-caught fish with marinated aubergine and tomato 35,00 Stuffed squid with mushrooms, vegetables and bacon 25,70 Ray in suquet (fish stew) with red cabbage and butifarra negra (black sausage) 23,00
Iberian pork pluma with baked sweet potato and Jurvert sauce 24,70 Low-temperature cooked duck breast with pumpkin raviolis and seasonal mushrooms 21,90 Baked boneless lamb from Cal Tomàs with couscous, yogurt and spices 23,00
Chocolate mille-feuille with meringued milk ice cream 8,90 Apple tarte tatin with frozen vanilla custard (15 min) 8,90 Home-made sorbets and ice creams 7,50
Glass of cava, bread, petits fours, grapes and party set 9,50