STEAMED LEEKS WITH FRIED GREEN PEPPER CREAM AND GINGER DRESSING

LIGHTLY GRILLED AVOCADO WITH SEED CRUNCHY CRUS AND OILY DRESSING

NORI ROLL WITH ROASTED PURPLE SWEET POTATOES IN TEMPURA, SOUR CREAM AND SHISO LEAVES

Fresh and confit tomatoes in their own juices with tender shoots and a hint of oregano

CHARCOAL-ROASTED PEPPERS WITH CRISPY SPRING ONION RINGS

FLAME-ROASTED EGGPLANTS WITH CHILLED BROTH MADE FROM THEIR SKINS

CHILLED ROASTED ZUCCHINI SOUP WITH SEAWEED AND SESAME SALAD

IBERIAN PORK CHEEKS rice with black garlic alioli

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

SMOKED RISOTTO WITHCULTIVATED BOLETUS, BLACK TRUFFLE AND LLIGAT CHEESE

CREAMY RICE WITH TEMPURA AND ROASTED PEANUT AIOLI ZUCCHINI BLOSSOMS

BAKED RICE WITH SPRING GARLIC, MUSSELS AND KAFFIR LIME AIOLI

CHARCOAL GRILLED RICE WITH IBERIAN PORK PLUMA TOMATOES, MUSHROOMS AND SMOKED PAPRIKA AIOLI

MEDITERRANEAN BONITO TUNA SALAD AND SALINE FOAM WITH PICKLED GREEN BEAN

PENEDÈS POULARDE WITH APRICOT STEW AND TOASTED NUTS

SELECTION OF VEGAN CHEESES

GREEN TEA BREAD AND SPINACH WITH EVOO OR BUTTER

CATALAN CREAM OF ROASTED PUMPKIN WITH COCOA AND CHOCOLATE

APPLE TARTE TATIN WITH COFFEE CREAM

MANGO AND COCONUT CRÈME CARAMEL CUSTARD WITH CARROT AND ORANGE BLOSSOM ICE CREAM

VANILLA ICE CREAM WITH FRESH FRUIT AND ELDERFLOWER SYRUP

RED PEACH CUBES MARINATED IN PRIORAT RED WINE

WATERMELON PANNA COTTA WITH BALSAMIC-MACERATED STRAWBERRIES AND RASPBERRIES