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TRADITIONAL CATALAN CUISINE

• Grilled artichoke blossom 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 35.70

STARTERS 

• Pink tomato salad, onion and tuna belly 28.50
• Millefeuille with foie, caramelized figs and apples 29.80
• Thin slices of zucchini in cannelloni, stuffed with cold txangurro (spider crab) with Montserrat tomato tartar 33.00
  
• Ravioli stuffed with oxtail with morels cream 31.00
  
• 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
  
• Cod carpaccio with grated tomato, rosemary and tartufo 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
  
• Eggs arrabbiata "La Tata" style 27.00
  

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
• Baked sea bream in a salt crust 52.20
  
• Grilled bluefin tuna loin with foie gras medallion 39.00
  
• Croaker supreme baked with potatoes and onion classic style 49.50
  

MEAT 

• Classic steak tartare 44.50
• Charcoal-grilled Black angus entrecôte with side dish 59.90
• Charcoal-grilled Galician blonde beef tenderloin with red shrimp, sea and mountain sauc 44.50
• Charcoal-grilled Galician blonde beef tenderloin with P.X. (Pedro Ximenez) sauce 44.50
• Charcoal-grilled Galician blonde beef tenderloin with Café Paris butter sauce 44.50
• Charcoal-grilled Galician blonde beef tenderloin with caramelized foie gras and sweet wine reduction 47.50
  
• Roast veal rib roasted in the old style 45.00
  
• Slow-cooked milk-fed goat in its own juice with potato parmentier 40.50
• Oxtail in its own juice 45.00
• Slow-cooked Iberian Duroc pork ribs 36.00
• Slow-cooked boneless milk-fed lamb 38.00
• Boneless pork feet with potato parmentier 45.00
  

• Presented by the staff 13.50

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