A tasting menu designed to the detail by chef Jordi Cruz and which Elena Cerezo, head chef, creates every day with her talent and originality. These are traditional dishes with a touch of the avant-garde, awarded a Michelin star.
Fresh anchovies in escabeche with red pepper confit and capers
Cured shrimp tartare with parsley emulsion and orange jelly
Scallop with citrus sauce and vanilla oil
Pani puri filled with squid stew, ponzu and lemon
Crispy tuna collar with tonnato sauce and pickled cauliflower
Corn cannoli with foie gras and mole sauce
Grilled maitake, sweet potato cream and smoked boletus beurre blanc
Surf and turf: Santa Pau beans, grilled langoustine, chicken and tarragon
Wild cod with white asparagus, Bianchetto truffle and roasted onion
Kimchi cannelloni with aubergine, aged grilled beef and black garlic
Ebro Delta duck magret with fennel, red currant and black garlic
Lemon, olive oil ice cream, lemon thyme and cava rocks
Green “mel i mató” with asparagus and herbs
Pistachio coulant with matcha and shiso, mango and passion fruit sorbet
Petit Fours
185€Wine pairing: 125€
Non-alcoholic pairing: 60€
Fresh anchovies in escabeche with red pepper confit and capers
Cured shrimp tartare with parsley emulsion and orange jelly
Pani puri filled with squid stew, ponzu and lemon
Crispy tuna collar with tonnato sauce and pickled cauliflower
Grilled maitake, sweet potato cream and smoked boletus beurre blanc
Wild cod with white asparagus, Bianchetto truffle and roasted onion
Kimchi cannelloni with aubergine, aged grilled beef and black garlic
Ebro Delta duck magret with fennel, red currant and black garlic
Lemon, olive oil ice cream, lemon thyme and cava rocks
Pistachio coulant with matcha and shiso, mango and passion fruit sorbet
Petit Fours
145€Wine pairing: 75€
Non-alcoholic pairing: 50€
Appetizers
Fresh anchovies in escabeche with red pepper confit and capers
Cured shrimp tartare with parsley emulsion and orange jelly
Pani puri filled with squid stew, ponzu and lemon
Starters (to choose)
Seasonal mushrooms grilled, sweet potato cream and smoked boletus beurre blanc
or
Kimchi cannelloni with aubergine, aged grilled beef and black garlic
Fish (to choose)
Wild cod with white asparagus, Bianchetto truffle and roasted onion
or
Surf and turf: Santa Pau beans, grilled langoustine, chicken and tarragon
Meat (to choose)
Ebro Delta duck magret with fennel, red currant and black garlic
or
Lamb shoulder with confit artichokes and caramelized jus
Desserts (to choose)
Lemon, olive oil ice cream, lemon thyme and cava rocks
or
Pistachio coulant with matcha and shiso, mango and passion fruit sorbet
Petit Fours
95€Beverages not included
Menu not available on public holidays
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