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 a sauce of citruses and vanilla oil
Pani puri crisps filled with squid stewed in its juices, ponzu sauce and lemon
Crispy tuna collar with tonnato sauce and pickled cauliflower
Foie gras flakes with 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
Oxtail ravioli with picada and Comté cheese foam
Magret de canard from the Ebro Delta cooked in its juices, with fennel, red currant and black garlic
Our version of Ispahan Raspberry, lychee and roses
Black Forest coulant served with cherry liqueur ice cream
Habanera Sant Joan sweet flatbread with burnt rum
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 crisps filled with squid stewed in its juices, ponzu sauce and lemon
Crispy tuna collar with tonnato sauce and pickled cauliflower
Grilled maitake with sweet potato cream and smoked boletus beurre blanc
Wild cod with white asparagus, Bianchetto truffle and roasted onion
Oxtail ravioli with picada and Comté cheese foam
Magret of duck from the Ebro Delta cooked in its juices, with fennel, red currant and black garlic
Our version of Ispahan with raspberry, lychee and roses
Black Forest coulant served with cherry liqueur ice cream
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 crisps filled with squid stewed in its juices, ponzu sauce and lemon
Starters (choice of one)
Charcoal-grilled in-season mushrooms with cream of yam soup and smoked boletus beurre blanc
or
Oxtail ravioli with picada and Comté cheese foam
Fish (choice of one)
Wild cod with white asparagus, Bianchetto truffle and roasted onion
or
Surf and turf: Santa Pau beans, grilled langoustine, chicken and tarragon
Meat (choice of one)
Magret de canard from the Ebro Delta cooked in its juices, with fennel, red currant and black garlic
or
Lamb shoulder with confit artichokes and caramelized jus
Desserts (choice of one)
Our version of Ispahan: Raspberry, lychee and roses
or
Black Forest coulant served with cherry liqueur ice cream
Petit Fours
95€Beverages not included
Menu not available on public holidays
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