Articles

Available dishes

  • STARTERS
  • Warm Norway lobster salad with gulas (surimi-based eel substitute) and quince vinaigrette.
  • Baby broad bean salad with duck ham and foie shavings in a mustard seed vinaigrette.
  • Fruit salad with prawns and Iberian ham.
  • Red prawn with scrambled eggs and hake cocochas (cheeks) in confit.
  • Cream of velvet crab, Galician clams and monkfish with mint aroma.
  • Apple, foie and truffle millefeuille with mesclun in a Pedro Xim?nez reduction.
  • MAIN COURSES - MEAT
  • Roast shoulder of suckling lamb in its own juice with countryside aromas and potato millefeuille.
  • Pressed suckling pig slow cooked for 8 hours garnished with garden onion and green garlic tatin.
  • Sirloin steak in port wine sauce with mashed potato and truffles.
  • Spread of Iberian pork sirloin with two sauces.
  • Grilled beef entrec?te served with straw potatoes.
  • Duck magret in a grape sauce on a base of Catalan sweet potato.
  • MAIN COURSES - FISH
  • Chef?s-style zarzuela (fish stew).
  • Monkfish and prawn millefeuille with seafood coulis.
  • Monkfish with fennel in a cep mushroom sauce and chef?s-style vegetables.
  • Turbot on Jabugo ham parmentier and fruit sauce.
  • Base of fish and seafood bathed in a seafood cream broth.
  • Monkfish, leek and prawn tournedo with seafood coulis and an assortment of garden vegetables.
  • Sea bass roll with cod brandade, asparagus, gulas and a pumpkin cream base.
  • DESSERTS
  • Cream mousse cake with red berry compote and Chinese orange marmalade.
  • Orange soup with vanilla ice cream.
  • Cava liqueur over red berries with sweet foam.
  • Baked apple with nougat ice cream and Suchard chocolate cream.
  • Hazelnut bar with two textures with vanilla and exotic fruit coulis.
  • Caramelised egg yolk, cream of rice pudding and meringue foam.
  • Fruit carpaccio millefeuille with meringue foam and caramelised pear tea.
  • Pineapple, coconut and roses.