Delta del Ebre Oyster with marinated tuna cactus, frozzen apple and acidic flowers

7.40, - (each)

Mini potatoes cooked in sea water and sea herbs “mojo” with seaweed

7.90, -

Tempura of chestnut mushrooms from Montseny with yolk and soy sauce

12.50, -

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

11.30, -

Breaded sea anemones with seaweed allioli

15.90, -

“Local beans” mini taco, with avocado and red pepper sprouts

4.20, - (each)

Rabbit terrine with aromatic herbs, rose pepper, carrot and pickled rose petals

14.20, -

Crisp Catalan bread with tomato  and Empordà Extra Virgin Olive Oil

4.00, -


Mesclum salad of wild herbs with crispy leek, marinated mushrooms in truffle oil and pinenuts

16.20, -

Burrata salad, with tomatoes and watermelon marinated with roast garlic and fresh herbs

17.50, -

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

18.30, -

Fennel Vichyssoise  served cold with green apple tortellini stuffed with Alaska salmon caviar

14.60, -

Beetroot “pizza” with duck foiegras, wild red fruits and elderberry flowers reduced vinegar

17.40, -


Duck magret with pistachios crunch, apricot stuffed in lavander with tangerine and liquorice sauce

26.80, -

Roasted young goat from Pla de l’Estany, with it’s reduced broth infused with chai spices, and mint buckweat

31.50, -

Beef Angus Short rib from Girona cooked at low temperature, smoked with rosemary and mustard roasted parsnip

29.40, -

Red tuna “bluefin” tataki on a bed of aubergine, basil and sesame with nasturtium flowers

29.80, -

Coast fish grilled supreme with vegetables and fresh herbs curry

33.50, -

Grilled octopus with sobrassada (like chorizo), cauliflower, and salicorn

24.20, -

Cluster of grilled chestnut mushrooms, chick peas demiglace, and crispy kale leaves

22.70, - 


Rice “bomba” type, with crayfish and Palamós prawn

26.90, -

Rice “carneloli” type, with sea cucumber and vegetables

33.70, -


Pineaple infused with hibiscus flowers, served with a tarragon sherbet

9.00, -

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

11.30, -

Fonteta’s recuit (fresh goat cheese) with honey; Natural honeycomb fresh pollen and flowers with textures

13.90 -

Osmotized strawberries with ginger on a chia seeds and coconut pancake with arbequina olive oil ice cream

9.50, -

Sweet rose garden; sweet textures of different types of rose from our garden with rose hip ice cream

12.00, -

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