Schedule:
From Wednesday to Sunday
Lunch 12:30 am - 3:00 pm. | Dinner 7:30 pm - 10 pm
Monday and Tuesday closed

The menu

 

First Courses
 
 
...hot
Grilled artichoke hearts with vegetable vinaigrette. (allready peeled) (El Prat del Llobregat) 
Broad beans Catalan style. (stew with sausage) (Prat Morell de Masarac, ecological agriculture)
Grilled calçots with romesco. (de Pere Rodó de Fortià)
Duck foie gras “poêle” in Cabernet sauce with applesauce. (2 slices). (ànecs de la Barroca de Bescanó)
Gratinated onion soup with Set de Siurana cheese
Pasta broth with meatballs
Snails pan-roasted with three sauces (vinaigrette, allioli and caramelised tomato and onion) (de LLuena, Camallera, ecological agriculture)
Rice with penny-bun mushrooms and squids. 25/30 minutes (rice Tramuntana de Riumors) (Roses fishermen)
Octopus Galician-style (based boiled potatoes, olive oil, dried red pepper and salt flakes) (Roses fishermen)
Cannelloni of duck confit with penny-bun mushroom béchamel.
Cannelloni gratinated home-made.
Croquettes home-made roast meat with small bouquet of salad.
Croquettes Iberian ham with small bouquet of salad.
Croquettes penny-bun mushrooms with small bouquet of salad.
 
...cold
Duck Foie Gras in terrine with quince, raspberry coulis and cottage-lo toast. (ànecs de la Barroca de Bescanó)
Xató, Escarole salad with anchovies, tuna, cod and romesco sauce. (Prat Morell de Masarac, ecological agriculture)
Crunchy pig's trotters salad with pine-nuts and vinaigrette. (Prat Morell de Masarac, ecological agriculture)
Grilled goat's cheese salad, quince, duck ham, dried fruits and olive vinaigrette. (Prat Morell de Masarac, ecological agriculture)
Shrimp carpaccio with new oil and sea salt flakes. (Roses fishermen)
Warm pig's trotters carpaccio with foie and olive vinaigrette. (de Fusté Burgas, Figueres)
Assortment of artisan cheeses with toast and raspberry coulis. (Mas Mercè de Siurana, ecological agriculture)
Quality Iberian ham and cottage-loaf toast spread with tomato. (Fernando Martín de Guijuelo)
Anchovies and cottage-loaf toast spread with tomato. (Salt Cured Anchovies) (El Xillo de l'Escala)
"Boquerones" and cottage-loaf toast spread with tomato. (Anchovies marinated with vinegar) (El Xillo de l'Escala)
 
 
 
Main Courses
 
...roasted
Duck crispy leg. . (ànecs de la Barroca de Bescanó)
Suckling kid, leg or shoulder. (de Fusté Burgas, Figueres)
Lamb shoulder. (de Modest Genís de Vilabertran)
Traditional roast suckling pig. (de Fusté Burgas, Figueres)
Porc pig's cheeks. (de Fusté Burgas, Figueres)
 
Bass. (Roses fishermen)
Monkfish. (Roses fishermen)
Fresh lobster (600 gr. approximately) (Peixos Puignau d'Aiguaviva)
 
...with sauce
Foie-gras “poêle” in Cabernet with apple sauce (3 slices) (ànecs de la Barroca de Bescanó)
Duck magret with candiet apple and ratafia sauce. (Ànec 5 Aglans, Ca l'Andaló, Santa Maria de Merles) (ratafia Russet)
Pig's trotters with mushroom sauce and gratins. (de Fusté Burgas, Figueres)
Veal chop (300gr) with blue cheese sauce, or green pepper sauce. (de Cusins, Figueres)
Veal chop (500gr.) with blue cheese sauce, or green pepper sauce. (de Cusins, Figueres)
Veal fillet, with blue cheese sauce, or green pepper sauce. (de Cusins, Figueres)
Casserole of beef cheeks with penny-bun mushrooms. (de Cusins, Figueres)
 
Salt cod with cream of preserved penny-bun mushrooms. (Ecotradició de Cabanes)
Salt cod oven-roasted Catalan-style with potatoes. (Ecotradició de Cabanes)
 
...grillet
Duck magret. (Ànec 5 Aglans, Ca l'Andaló, Santa Maria de Merles)
Suckling kid, ribs. (de Fusté Burgas, Figueres)
Suckling kid, batter-fried ribs. (de Fusté Burgas, Figueres)
Suckling kid, leg or shoulder. (de Fusté Burgas, Figueres)
Lamb ribs. ( raza Ripollesa del Mas Mercè de Siurana, ecological agriculture)
Sausage with sautéd white beans. (de Modest Genís de Vilabertran)
Pig's trotters. (de Fusté Burgas, Figueres)
Veal chop, (300gr) (de Cusins, Figueres)
Veal chop, (500gr) (de Cusins, Figueres)
Veal fillet (de Cusins, Figueres)
Galician cow chop with 80 days of maturing (matured meat in Carns Vila de Cornellà de Terri)
 
Bass. (Roses fishermen)
Monkfish. (Roses fishermen)
 
Toasted bread 0.30 €       Bread with tomato 0.50       All prices include VAT
 
Ability to prepare the dish without gluten
The basis of our menu is Catalan cuisine with personal touches and the highest quality products.
90% of the products served are purchased from local producers in the area with the maximum ecological potential.
 

 

 

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