LEEKS

18

SALTED TATIN OF CARAMELIZED LEEKS WITH VEGGIE JUICE AND DRIED FLOWERS
PEPPERS

18

ROASTED RED PEPPER STRIPS WITH EGG YOLK AND GARLIC AND CUMIN SEASONING
SPRING ONIONS

18

CREAMY PUMPKIN SOUP WITH ROASTED SPRING ONIONS, YOLK AND TOASTED SEEDS
BLACK GARLIC

18

SPICY SOUP OF BLACK GARLIC GNOCCHIS AND SALAD SPROUTS
GREEN BEANS

18

STEWED GREEN BEANS WITH ROSSINYOL AND TROMPETS
CAULIFLOWER

18

COLORFUL CAULIFLOWER COUSCOUS WITH CRUNCHY ROMANECSO
ARTICHOKES

18

ARTICHOKE FLOWERS WITH BLACK SESAME BISCUIT

WILD MUSHROOMS

23

RISOTTO OF WILD MUSHROOMS WITH CRISPY BROCCOLI FLORETS AND ROASTED SWEET POTATO
DUCK

28

DUCK THREE WAYS A L’ORANGE AND IN ITS JUICE, WITH RAW ROOTS
GILT-HEAD BREAM

27

GILT-HEAD BREAM SUPREME WITH SHITAKE AND MAITAKE SAMFAINA, AND CRISPY ALGAE

APPLE

7

SPIRAL SHAPED APPLE PIE WITH CREAMY CHOCOLATE AND VANILLA ICE CREAM
PUMPKIN

7

CATALAN CREAM OF ROASTED PUMPKIN WITH COCOA AND CHOCOLATE
CELERY AND ONION

7

RAW FRUIT SALAD WITH HIBISCUS AND CELERY AND ONION ICE CREAM
DATES

7

DATES IN THEIR JUICE WITH ALMONDS AND CITRUS CAVIAR