Kitchen hours:
Monday to Friday from 12:30 to 2:45 p.m. - Saturday and Sunday from 12:30 to 3:15 p.m.
Friday and Saturday from 7:30 p.m. to 9:30 p.m. The dining room ends at 5:00 p.m. and 11:30 p.m.
Tuesday closed

The menu

    
Starters
...cold
Duck Foie Gras in terrine with quince, raspberry coulis and cottage-lo toast. 18
Crunchy pig's trotters salad with pine-nuts and vinaigrette. 13
Grilled goat's cheese salad, quince, duck ham, dried fruits and olive vinaigrette. 13
Shrimp carpaccio with new oil and sea salt flakes. 25
Warm pig's trotters carpaccio with foie and olive vinaigrette. 13
Assortment of artisan cheeses with toast and raspberry coulis. 15
Quality Iberian ham and cottage-loaf toast spread with tomato. 25
Anchovies and cottage-loaf toast spread with tomato. (Salt Cured Anchovies) 14
"Boquerones" and cottage-loaf toast spread with tomato. (Anchovies marinated with vinegar) 13
 
..hot
Duck foie-gras "pôele" with candied apple and Modena vinaigrette 24 (170 gr.) (ànecs de la Barroca de Bescanó)
Snails pan-roasted with three sauces (vinaigrette, allioli and caramelised tomato and onion) 16
Rice with penny-bun mushrooms and squids. 16
Roman-style squid. 14
Octopus Galician-style (based boiled potatoes, olive oil, dried red pepper and salt flakes) 18
Cannelloni of duck confit with penny-bun mushroom béchamel. 15
Cannelloni gratinated home-made. 13
Croquettes home-made roast meat with small bouquet of salad. 12
Croquettes Iberian ham with small bouquet of salad. 13
Croquettes penny-bun mushrooms with small bouquet of salad. 12
 
Main courses
...roasted
Duck crispy leg. 18
Suckling kid, leg or shoulder. 35
Lamb shoulder. 24
Porc pig's cheeks. 14
 
Bass. 21
Monkfish. 29
 
...with sauce
Duck foie-gras "pôele" with candied apple and Modena vinaigrette 24 (170 gr.) ànecs de la Barroca de Bescanó)
Duck magret with candiet apple and ratafia sauce. 20
Pig's trotters with mushroom sauce and gratins. 16
Veal chop (300gr) with blue cheese sauce, or green pepper sauce. 22
Veal chop (500gr.) with blue cheese sauce, or green pepper sauce. 26
Veal fillet, with blue cheese sauce, or green pepper sauce. 27
Casserole of beef cheeks with penny-bun mushrooms. 19
 
Salt cod with cream of preserved penny-bun mushrooms. 22
Salt cod oven-roasted Catalan-style with potatoes. 21
 
...grillet
Duck magret. 19
Suckling kid, ribs. 25
Suckling kid, leg or shoulder. 35
Lamb ribs. 19
Sausage with sautéd white beans. 12
Pig's trotters. 14
Veal chop, (300gr) 20
Veal chop, (500gr) 24
Veal fillet. 25
Galician cow chop with 80 days of maturing. 100gr = 7,5 €
 
Bass.21
Monkfish. 29
 
All prices include VAT
Bread from the Petit Forn de Pa de Terrades (prepared with great care by Josep and Montse) € 2
Toast +€ 0.50      +Bread with tomato +€ 1       Gluten free bread slices +€ 2,5      Allioli € 2,5
* (in parentheses usual supplier)

 

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