Amélie Special oyster with green apple gin and tonic and acid flowers

7.50, - (each)

Baby tubers roasted in ashes, with spicy herb sauce

8.80, -

Tempura of chestnut mushrooms from Montseny with yolk and soy sauce

12.50, -

Breaded sea anemones

15.90, -

Grilled mussels with saffron mayonnaise over a chip of Black rice and Black mushrooms

11.30, -

Crisp Catalan bread with tomato

4.00, -



Salad Mesclum of wild herbs with crispy leek, Catalan cheese flakes and Aestivum truffle

19.40, -

Zucchini Cannelloni with cod brandada and zucchini flowers  and sisho vinaigrette

14.80, -

Cuttlefish carpaccio with paprika, broad beans, herbs and wild flowers with crispy potato leaves

18.30, -

Cold cream of almonds and garlic with cured fish, grapes and marigolds with green olives

16.00, -

Rabbit terrine with aromatic herbs, spicy pumpkin seeds and pickled mini carrots

14.20, -

Gazpacho of tomato and watermelon  with green pepper ice cream and capers popcorn

12.80, -

Beet and mushroom tartare with seeds, elderberry and walnut vinaigrette with goat cheese ice cream

15.40, -



Grilled fillet steak with roasted red peppers, black garlic and yucca “charcoal”

31.50, -

Duck magret with hazelnut crunch, pumpkin and carob praline with truffle

25.60, -

Crispy Iberic suckling pig with compote of quince and plums with turnips and sage flowers

32.00, -

Tataki of tuna on a bed of aubergine, basil and sesame, with nasturtium flowers

28.40, -

Coast fish grilled on a field of sea wheat with sea anemones sauce

32.50, -

Grill Octopus with jerusalem artichokes

23.40, - 

RICE DISHES (Only for lunch - Min. 2 pers. - price per person)


Rice with fish and shellfish

26.50, -

Carneroli rice with rabbit, “romesco” and vegetables

24.60, -

Casserole rice of Royal crayfish (Scyllarides latus) and tender beans

39.00, -



Florilegi (asortment of different flowers with different textures)

12.00, -

Crispy chocolate leaves with smoked black chocolate cream, raspberries and bourbon vanilla ice cream with whiskey

11.00, -

Sponge cake of limoncello and oli oil with citrus creams and acid flowers

12.50 -

Pineaple infused with hibiscus flowers, served with a tarragon sherbet

9.00, -

“Conguito”, salted peanut ice-cream with mint and dark chocolate sauce

11.00, -

Cottage cheese from Fonteta with walnuts, fresh figs and figs leaves syrup

9.50, -