Current Menus
Saturday lunch menu
3 starters (all are served):
Salt-cured salmon tartar, white garlic soup and cherry sorbet.
Crunchy mille-feuille with crumbled lamb, fresh yoghurt and cucumber sauce, homemade aubergine jam.
Natural mussels with coconut and achiote sauce, mini corn on the cob, trout roe and coriander.
Main course to choose:
Mellow rice with duck confit, corn on the cob and chard. (minimum 2 people)Grilled bluefin tuna belly, wheat risotto with mascarpone and basil. +12,50€
Grilled fish from local market with escalivada(roasted vegetables) and pea sauce. +14€.
Whole roasted fish over a wood fire, vegetable garnish. + supplement according to market.
Wood-roasted iberian pork shouder with sautéed broad beans and wild asparagus, carrot romescu sauce. +11€
Grilled sirloin steak, sautéed fresh spinach, creamy anchovy and black garlic, veal jus.+12,50€
Shoulder of goat kid cooked at low temperature with french fries +17€.
Wood-fired prime rib of beef, maturing for 45 days, with french fries +42€/kg
Individual dessert:
Peach, goat cheese ice cream, toffee sauce and candied walnuts.35,30€ Per person
Bread 2,20 €. Served to full table.
