Booking by Whatsapp, all the dishes of our menu at 50%
OUR LETTER
S P R I N G
S E A S O N
STARTERS
- Lobster cannelloni with red prawn and 'txangurro' bechamel coating 29.90
- Tuna strips macerated in ginger oil and creamy basil 33.00
- Braised octopus with creamy white wine potato and Tárrega oil 44.50
- Tartare of prawns with shrimp oli and aigua in water with lime zest 29.90
- Tortilla vague with red prawns and Iberian pork jowl 27.90
- Foie mi-cuit seasoned for 48h accompanied by pear and anise jam with toast 29.90
- Duck confit cannelloni with plum bexamel and branded foie filet 37.00
- Crispy octopus with creamy peppered potato and red oil 44.50
- Tomato tartare Montserrat with macerated wild sea bass 33.00
- Table of artisanal cheeses with jam, toasted walnuts 30.50
- Tray of hand-cut ham shavings 33.00
FISH
- 'Rosa para Lis', selected and macerated salmon tataki 33.00
- Cod snout in pilpil sauce with confit tomatoes 33.50
- Squid grilled with chopped Iberian jowls 37.00
- Grilled wild turbot with oil essence and garlic Honduran 46.50
- Supreme baked with potatoes and onion classic style 39.50
MEAT
- Filleted Iberian pork cooked in a pear reduction 38.00
- Steak tartare of beef with spicy yolk in the style of Sergi Roig (MR.SR) 40.00
- High loin entrecote, spiced. of old cow, charcoal grilled 47.80
- Braised picaña and brushed in juice sauce shank and ginger 42.80
- Grilled Galician blonde beef tenderloin with café de paris sauce 42.00
- Jarrete de ternera horneado,
deshuesado y fileteado en salsa de ciruelas a baja temperatura
38.00
DESSERTS
- Desserts of the day presented by the waiters 16.00
SUGGESTIONS DISHES
- Oven-baked kid back with potato parmantiere 50.80
- Cabrit melós in ingot amb el suc reduït en fri 45.90
WINE SUGGESTIONS
- Baldús, White Cava, Brut 30.00
- Brots, Xarelo, White, Penedés 29.00
- Temptació, Malvasia de Sitges, White, Penedés 29.00
- Ojo Plato, Tempranillo, Red, Ribera del Duero 32.00
- M de Mas Igneus, Cabernet, Garnacha, Merlot y Cariñena, Red, Priorat 35.00
