TAPAS TO SHARE

 

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, -

STARTERS

 

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, -

MAIN COURSES

 

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, -

DESERTS

 

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, -