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
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 🌾🥛🥚🌱
Scallop with a sauce of citruses and vanilla oil 🥛🐚🐟
Main Courses
Corn cannolo with foie gras and mole sauce. Sweet corn fritter with chipotle pepper 🌾🥛🥚🌰
Surf and turf: Santa Pau beans, grilled langoustine, chicken and tarragon 🦐 🧪
Steamed wild codfish with seaweed pilpil, cabbage and olive textures 🌾 🥚🐟
Crispy tuna collar with tonnato sauce and pickled cauliflower 🌾🥛🥚🐟🥄
Stewed tuna neck with veal sauce, garlics and cream of almond 🥛🐟🌰
Oxtail ravioli, picada, pickled onion and foam of 18 month-old Comté cheese 🌾🥛🥚🌰
Magret de canard from the Ebro Delta, cooked in its juices, with fennel, red currant and black garlic 🌾🥛🥚🌱 🌿
DESERTS
Our version of Ispahan: Raspberry, lychee and roses 🌾🥛🥚🌰
Calanda peach, tonka bean and miso caramel 🌾🥛🥚🌰🌱
Postre de músico, nuts infused with muscatel and smoked vanilla ice cream 🌾🥛🥚🌰🧪
Petit Fours
185€Wine pairing: 125€
Non-alcoholic pairing: 60€
Angle Tasting Menu
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 🌾🥛🥚🌱
Crispy tuna collar with tonnato sauce and pickled cauliflower 🌾🥛🥚🐟🥄
Main Courses
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 🌾🥛🥚🌰
Magret de canard from the Ebro Delta, cooked in its juices, with fennel, red currant and black garlic 🌾🥛🥚🌱🌿
Desserts
Our version of Ispahan: Raspberry, lychee and roses 🌾🥛🥚🌰
Postre de músico, nuts infused with muscatel and smoked vanilla ice cream 🌾🥛🥚🌰🧪
Petit Fours 🌾🥛🥚
145€Wine pairing: 75€
Non-alcoholic pairing: 50€
Executive Menu (Weekdays, Monday to Friday Lunch)
Appetizers
Fresh anchovies in escabeche with red pepper confit and capers
Scarlet shrimp tartare served with its bouillabaisse “à la minute”
Pani puri crisps filled with squid stewed in its juices, ponzu sauce and lemon
Starters (choice of one)
Grilled maitake, sweet potato cream 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
Tuna collar, stewed and fermented garlic, and almond cream
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
Postre de músico, nuts infused with muscatel 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