SALAD OF ROASTED RED CRYSTAL PEPPER, WITH TROUT ROE* AND FRESH LEAVES. (Vegan option with Olive Oil Caviaroli)

Beet gazpacho with red fruits, iced coconut and basil.

WOK COOKED CHARD WITH POTATOES, CREAMY PINE NUTS AND RAISINS

ROAST LETTUCE WITH GREEN, RED AND YELLOW CURRY

BREADED CUCUMBER SCHINTZEL WITH MASHED POTATO AND KALE

ZUCCHINI BLOSSOM RATATOUILLE LASAGNE WITH POACHED EGG

TOMATO SALAD WITH BRINE AND BLUE SPIRULINA

FLAME-GRILLED AUBERGINE WITH MUSHROOM AND CORN SAUCE

SALMOREJO OF GRILLED CARROTS FROM SANTA PERPETUA WITH SNAP PEAS AND SPICED COTTAGE CHEESE

WOK-COOKED MONK FISH DICES WITH GREEN BEANS

IBERIAN PORK CHEEKS WITH SPINACH AND NUTS

Creamy rice with a carpaccio of Palamos red prawns and mushrooms

Roasted and glazed poulard with mushrooms and spinach essence.

Grilled maigre loin with roasted avocado and pumpkin.

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

Cocunat rice pudding with berries and roses

CREAM AND ELDERBERRY ICE CREAM