Easter

Available on Good Friday (April 18) and Easter Monday (April 21) at noon.
Menu available for a minimum of two people.

Tasting starters

Steak tartar on brioche bread

With cured egg yolk in soy sauce and served with yellow chili pepper mayonnaise.

Gluten

Huevo

Egg

Soy

Milk

Mostaza

Mustard


Artichokes in tempura

With flambéed guanciale. Over Romesco sauce.

Gluten

Nuts


Beach cuttlefish

Over a white garlic cream, topped with raw Marcona almonds, caramelized pistachios, toasted almonds, and fresh sprouts.

(Gluten)

Mollusks

Lacteos

(Milk)

(Nuts)


Two Mains per person

First main course

Senyoret-style rice

With shrimp, prawns, cuttlefish, squid and mussels.
Paella or mellow.

Crustaceans

Fish

Mollusks

Sulphites


Second main course

Iberian rib

Lacquered with Yuzu sauce, cooked at low temperature. On potato trinchat, bacon and tender garlic.

(Gluten)

Lacteos

Milk

Soy

Desserts

Assortment of homemade desserts

Milk

Gluten

Assortment of desserts

35.00 €

drinks not included

St. Vicente Ferrer

Available April 28 at noon.
Menu available for a minimum of two people.

Tasting starters

Fum style salad

With cuttlefish, trout roe and black olive powder.

(Gluten)

Egg

Mollusk


Tuna tartar marinated in citrus fruits

On guacamole. With corn chips and salmon roe.

Fish

(Gluten)


Triple fermented flatbread with Chatsu

Iberian bacon glazed in soy and ginger cooked at low temperature with its reduced juice with sautéed onion and fresh arugula.

Gluten

(Egg)

(Sulphites)

Soy


Two Mains per person

First main course

Iberian pork rice

With tender garlic shoots.
Dry or mellow.


Second main course

Semi wild sea bass

With confit leek, homemade miso sauce and mushrooms.

Fish

(Milk)

Apio

(Celery)

(Sulphites)

Desserts

Assortment of homemade desserts

Milk

Gluten

Assortment of desserts

30.00 €

drinks not included

This menu requires previous reservation

The fish products have been subjected to prior freezing which guarantees that they are free of anisakis.