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S P R I N G    S E A S O N


TRADITIONAL CATALAN CUISINE

  • Grilled artichoke blossom with shavings of Iberian ham 12.75 (1 Uni.)
  • Codfish fritter 5.60 (1 pc.)
  • Traditional Escalibada with anchovies from L'Escala 29.05
  • Homemade cannelloni of "carn d'olla" (stew meat) with bechamel sauce 31.40
  • Cod confit with sanfaina 39.00
  • Grilled Catalan sausage with french fries and "allioli" 24.50
  • Free-range chicken "groc" Catalan style 29.00
  • Slow-cooked boneless veal shank in red wine and plum sauce 34.00
  • Veal meatballs in sauce 26.50


STARTERS 

  • Padron peppers 20.50
  • Millefeuille with foie, caramelized figs and apples 29.80
  • Lobster cannelloni with red prawn and spider crab bechamel sauce 27.00
  • Bluefin tuna strips macerated in ginger oil with basil sauce 23.50
  • Duck confit cannelloni with plum bechamel 27.00
  • Grilled red shrimp (6 uni.) 39.50
  • Sea bass sashimi with red onion, fresh coriander and "La Tata" sauce 27.00
  • Hand-cut acorn-fed Iberian ham 27.50
  • Charcoal-grilled cajun octopus with white wine potato parmentier 33.00
  • Dry aged beef carpaccio with parmesan cheese 25.50


FISH

  • Grilled salmon fillet with white wine parmentiere 34.50
  • La Tata cod fillet with garlic muslin and confit tomato 39.00
  • Chargrilled squid in Japanese sauce and roasted asparagus 26.00
  • Grilled wild turbot with 'donostiarra' sauce 45.00
  • Sea bass supreme baked with potatoes and onions 42.00
  • Sole meunière 45.00
  • Monkfish suquet 49.00
  • Baked sea bream in a salt crust 42.00


MEAT 

  • Classic steak tartare 38.80
  • Charcoal-grilled Black angus entrecôte with side dish 45.00
  • Charcoal-grilled Galician blonde beef tenderloin with P.X. (Pedro Ximenez) sauce 38.80
  • Grilled Galician blonde beef tenderloin with Café Paris butter sauce 38.80
  • Slow-cooked milk-fed goat in its own juice with potato parmentier 40.50
  • Iberian pork tenderloin Wellington  33.00
  • Oxtail in its own juice 45.00
  • Slow-cooked Iberian Duroc pork ribs 36.00
  • Slow-cooked boneless milk-fed lamb 38.00



DESSERTS
  • Presented by the staff 13.50