W I N T E R    S E A S O N


  • Lobster cannelloni with red prawn and 'txangurro' bechamel coating 38.30 
  • Tuna strips macerated in ginger oil and creamy basil 35.00 
  • Vague omelette with red prawns and five peppers 30.90 
  • Winter salad with goat cheese, orange, pine nuts and vinaigrette 30.90
  • Duck confit cannelloni with plum bexamel and branded foie filet 39.00 
  • Wild sea bass macerated tartare with tomato Montserrat  37.00  
  • Tray of hand-cut ham shavings 40.00


  • Grilled salmon loin with carrot parmentiere 38.00
  • Cod nose with muslin in five layers La Tata style 45.20
  • Grilled branded squid in Japanese sauce and wild asparagus 39.00
  • Grilled wild turbot with 'donostiarra' sauce 48.50 
  • Cod nose with apple cream and gratin anise 43.00
  • Supreme baked with potatoes and onion classic style 43.00


  • Grilled Iberian pork with café de paris sauce 41.00 
  • Steak tartare of beef with spicy yolk in the style of Sergi Roig (MR.SR) 46.00
  • Grilled Galician blonde beef tenderloin with P.X. and grilled foie medallion 49.00
  • High loin entrecote, spiced. of old cow, charcoal grilled 52.00
  • Sweet kid in lingot with its juice reduced in wine 47.90
  • Baked veal shank, boned and filleted in plum sauce at low temperature 44.00  
  • Grilled Galician blonde beef tenderloin 46.00


  • Broth soup with ball, sauc chickpeas and galets 32.00
  • Mushroom risotto with fresh Parmesan cheese 33.00
  • Baby broad beans with meat spread from the pot 36.00
  • Oxtail in its juice with creamy chestnut sauce 56.00
  • Low temperature suckling lamb shoulder with trumpet de la mort sauce 48.90
  • Cod shells in green sauce 37.50

  • Desserts of the day presented by the waiters 16.00


  • Gotim Bru, Garnacha, Tempranillo, Syrah y Cabernet, , Red Wine, Costers del Segre 30.00
  • Finca Resalso, Tempranillo, Tinto, Ribera del Duero 39.00
  • Bourgogne Aligoté, Aligoté, White wine 35.00
  • Abbots & Delaunay Viognier, Viognier, White wine 29.00
  • Antech , Chardonnay, Blanco 25.00