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
Egg
Soy
Milk
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
(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)
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)
(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.
