appetisers

  • mini "canalons"
  • roasted "pota blava" chicken, cèp bechamel, black truffle, crispy chicken skin
  • "arroz a banda"
  • grilled baby squid, saffron "allioli"
  • Foie Gras "coca"
  • thin pastry cust, balsamic-glazed leeks, burnt-sugar shell, chive "arrope"
  • diver scallops
  • sunchoke purée, onion "escalivada" syrup, and "jamón" chip

entrées

  • Daily catch
  • butternut squash, citrus, hibiscus
  • wild sea bass
  • shellfish "fideuà", squid ink
  • farmed Tuna
  • smoked tomato water, lemon peel confit, black olive salt
  • iberian suckling pig
  • apple in two textures, "ratafía"
  • galician oxtail "36 hours"
  • winter vegetable variations
  • lamb rack
  • leeks, cep crust, wild mushrooms

desserts

  • Artisanal Cheeses
  • with contrasts
  • warm chocolate "grand cru" 67%
  • olive oil ice cream, shattered bread, sea salt, macadamias
  • oranges
  • blood orange sorbet, navel orange segments, candied kumquat, powdered honey, pop rocks
  • brioche "Torrija"
  • warm milk chocolate sauce, rum raisin ice cream, bananas, roasted cashews