Excitement through subtlety
Aromas, flavours and textures in balance.
A tasting menu designed to the detail by chef Jordi Cruz which creates every day with her talent and originality. These are traditional dishes with a touch of the avant-garde, awarded a Michelin star.
Grand Angle Tasting Menu
Starters
Cured scarlet prawn tartare, parsley emulsion and orange veil 🌾🥛🦐🌱
Marinated anchovy, red pepper confit and crispy capers 🌾🥛🥚🐟
Pani puri filled with squid stew, ponzu, lemon and its own sauce 🌾🥛🥚🌱
Scallop with citrus notes and vanilla oil 🥛🐚🐟
Main Courses
Corn cannolo with foie gras and mole sauce. Sweet corn fritter with chipotle 🌾🥛🥚🌰
Bread service, our selection of butters and Arbequina extra virgin olive oil 🌾🥛🌰⚪
Surf and turf: Santa Pau beans, grilled langoustine, chicken and tarragon 🦐🧪
Steamed wild cod with seaweed pilpil, cabbage textures and olives 🌾🥚🐟
Crispy tuna collar with tonnato sauce and pickled cauliflower 🌾🥛🥚🐟🥄
Stewed tuna collar with veal sauce, garlic and almond cream 🥛🐟🌰
Oxtail ravioli, picada and Comté cheese foam 🌾🥛🥚🌰
Slow-cooked acorn-fed Iberian pork pluma with escabeche, romesco sauce and carrots 🌾🥛🌰🌿🧪
DESERTS
Our version of Ispahan: raspberry, lychee and roses 🌾🥛🥚🌰
Pears infused with blackcurrant, served with Glauc blue cheese ice cream 🌾🥛🥚🌰🧪
Postre de músico, nuts infused with Muscat wine and smoked vanilla ice cream 🌾🥛🥚🌰🧪
Petit fours 🌾🥛🥚
Wine pairing: 125€
Non-alcoholic pairing: 60€
Angle Tasting Menu
APPETIZERS
Cured scarlet prawn tartare, parsley emulsion and orange veil 🌾🥛🦐🌱
Marinated anchovy, red pepper confit and crispy capers 🌾🥛🥚🐟
Pani puri crisps filled with squid stewed in its juices, ponzu sauce and lemon 🌾🥛🥚🌱
Crispy tuna collar with tonnato sauce and pickled cauliflower 🌾🥛🥚🐟🥄
Cured scarlet prawn tartare, parsley emulsion and orange veil 🌾🥛🦐🌱
Marinated anchovy, red pepper confit and crispy capers 🌾🥛🥚🐟
Pani puri crisps filled with squid stewed in its juices, ponzu sauce and lemon 🌾🥛🥚🌱
Crispy tuna collar with tonnato sauce and pickled cauliflower 🌾🥛🥚🐟🥄
Main Courses
Bread service, our selection of butters and Arbequina extra virgin olive oil 🌾🥛🌰⚪
Surf and turf: Santa Pau beans, grilled langoustine, chicken and tarragon 🦐🧪
Steamed wild codfish with seaweed pilpil, cabbage and olive textures 🌾🥚🐟
Oxtail ravioli, picada and Comté cheese foam 🌾🥛🥚🌰
Acorn-fed Iberian pork pluma, slow-cooked, with escabeche, romesco sauce and carrots 🌾🥛🌰🌿🧪
Desserts
Our version of Ispahan: raspberry, lychee and roses 🌾🥛🥚🌰
Postre de músico, nuts infused with Muscat wine and smoked vanilla ice cream 🌾🥛🥚🌰🧪
Petit Fours 🌾🥛🥚
145€Wine pairing: 75€
Non-alcoholic pairing: 50€
Executive Menu (Weekdays, Monday to Friday Lunch)
Appetizers
Marinated anchovy, red pepper confit and crispy capers
Cured scarlet prawn tartare, parsley emulsion and orange veil
Pani puri crisps filled with squid stewed in its juices, ponzu sauce and lemon
To choose
Starters
Charcoal-grilled in-season mushrooms, cream of yam and smoked boletus beurre blanc
or
Oxtail ravioli, picada and Comté cheese foam
Fish (choice of one)
Steamed wild codfish with seaweed pilpil, cabbage and olive textures
or
Surf and turf: Santa Pau beans, grilled langoustine, chicken and tarragon
Meat (choice of one)
Acorn-fed Iberian pork pluma, slow-cooked, with escabeche, romesco sauce and carrots
or
Lamb shoulder with confit artichokes and caramelized jus
Desserts (choice of one)
Our version of Ispahan: raspberry, lychee and roses
or
Postre de músico, nuts infused with Muscat wine and smoked vanilla ice cream
Petit Fours
95€Beverages not included
Menu not available on public holidays
Allergens
🌾 Gluten | 🦐 Crustaceans | 🥚 Eggs | 🐟 Fish
🥜 Peanuts | 🌱 Soy | 🥛 Milk | 🌰 Tree nuts
🌿 Celery | 🥄 Mustard | ⚪ Sesame | 🧪 Sulphites
🐚 Molluscs | 🌼 Lupin