Ceviche of mushrooms and vegetables with guacamole

SALTED LEEK TATIN WITH VICHISSOISE, AROMATIC HERBS AND TOASTED ONION

Plums and tomato gazpacho with feta cheese and green leaves

Green beans with poached egg, creamy garlic potato and smoked paprika aroma.

ZUCCHINI RATATOUILLE WITH LIGHT BÉCHAMEL SAUCE AND ROSEMARY FLAVOR

Tomato and cherry mosaic with sour cream, pickle and blue spirulina

Roasted pepper, onion and aubergine salad with marbled egg, romesco sauce and fried herbs

Grilled and natural melon cubes with coconut ajoblanco and roasted almonds.

Empedrat of Ganxet white beans with sea placton snd anchovies dressing

Carrot risotto with crispy algae and black olives alioli

IBERIAN PORK CHEEKS rice with fresh and crunchy herbs

Creamy rice with a carpaccio of Palamos red prawns and mushrooms

Grilled maigre loin with roasted avocado and pumpkin.

Tempura tuna dice with shiso leaves and punzu sauce

Veal steak tartar with five mustards and pickled radish

CREAMY RICE WITH ROASTED EGGPLANTS AND SHREDDED DUCK

PAN-ROASTED DUCK MAGRET FROM PENEDÉS WITH PEACHES IN RED WINE

SELECTION OF VEGAN CHEESES

GREEN TEA BREAD AND SPINACH WITH EVOO OR BUTTER

CATALAN CREAM OF ROASTED PUMPKIN WITH COCOA AND CHOCOLATE

RAW FRUIT SALAD WITH HIBISCUS AND CELERY AND ONION ICE CREAM

APPLE TARTE TATIN WITH COFFEE CREAM

Drunken sponge cake with raspberries and elderberry cream

GRAPE AND APPLE SOUP WITH WHITE CHOCOLATE YOGHURT AND ICED COCONUT