
-
PEPPER
18
SALAD OF ROASTED RED CRYSTAL PEPPER, WITH TROUT ROE* AND FRESH LEAVES. (Vegan option with Olive Oil Caviaroli)
-
BEETROOT
19
Beet gazpacho with red fruits, iced coconut and basil.
-
SWISS CHARD
18
WOK COOKED CHARD WITH POTATOES, CREAMY PINE NUTS AND RAISINS
-
LETTUCE
20
ROAST LETTUCE WITH GREEN, RED AND YELLOW CURRY
-
CUCUMBER
18
BREADED CUCUMBER SCHINTZEL WITH MASHED POTATO AND KALE
-
ZUCCHINI BLOSSOMS
22
ZUCCHINI BLOSSOM RATATOUILLE LASAGNE WITH POACHED EGG
-
TOMATO
18
TOMATO SALAD WITH BRINE AND BLUE SPIRULINA
-
AUBERGINE
18
FLAME-GRILLED AUBERGINE WITH MUSHROOM AND CORN SAUCE
-
CARROTS
25
SALMOREJO OF GRILLED CARROTS FROM SANTA PERPETUA WITH SNAP PEAS AND SPICED COTTAGE CHEESE
-
MONKFISH *
29
WOK-COOKED MONK FISH DICES WITH GREEN BEANS
-
IBERIAN *
25
IBERIAN PORK CHEEKS WITH SPINACH AND NUTS
-
RED PRAWN *
29
Creamy rice with a carpaccio of Palamos red prawns and mushrooms
-
POULARD *
32
Roasted and glazed poulard with mushrooms and spinach essence.
-
MAIGRE *
30
Grilled maigre loin with roasted avocado and pumpkin.
-
VEGAN CHEESE
21
SELECTION OF VEGAN CHEESES
-
GREEN TEA BREAD
6
GREEN TEA BREAD AND SPINACH WITH EVOO OR BUTTER
-
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
-
BERRIES
7
Cocunat rice pudding with berries and roses
-
APPLE CAKE
7
CREAM AND ELDERBERRY ICE CREAM