SALTED LEEK TATIN WITH VICHISSOISE, AROMATIC HERBS AND TOASTED ONION

WARM SALAD OF FRESH ENDIVE DRESSED WITH HAZELNUTS, CELERIAC PURÉE AND PICKLED MUSHROOMS

CARAMELISED SALSIFY WITH WOK-FRIED AND CREAMED PEAS FROM MARESME AND FRIED PUMPKIN SEEDS

ROASTED ONION SOUP WITH ORANGE CHANTERELLES, TRUMPETS OF DEATH AND VARÉ CHEESE

Artichoke flower with pine nuts pilpil and ice grass

Wok cauliflower mosaic with coffee, pepper and spinach green curry

CABBAGE MILLEFEUILLE WITH BAKED SWEET POTATOES AND VEGETABLE JUICE REDUCTION

ROASTED AVOCADO WITH PUMPKIN AND CRUNCHY SEEDS

Carrot risotto with crispy algae and black olives alioli

IBERIAN PORK CHEEKS rice with black garlic alioli

Creamy rice with a carpaccio of Palamos red prawns and mushrooms

PAN-FRIED SEA BASS LOIN WITH RED CABBAGE AND GREEN SEA PLANKTON SAUCE

CRISPY FREE-RANGE CHICKEN RICE WITH ROASTED CORN ON THE COB AND CHIPOTLE AIOLI

SMOKED RISOTTO WITHCULTIVATED BOLETUS, BLACK TRUFFLE AND LLIGAT CHEESE

ORGANIC BEEF SIRLOIN WITH SAUTÉED MINI ROOTS AND WATERCRESS

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 strawberries and elderberry cream

CREAMY TIRAMISU OF JERUSALEM ARTICHOKE WITH BLACK GARLIC COCOA AND MALT SPONGE CAKE

SWEET CONSOMMÉ OF ROASTED PEARS FROZEN NUTS