Menu

Appetizers…
* Fine rustic bread with fresh diced rip tomatoes and olive oil. 2,5
* Iberic ham. 18
* Grilled potatoe topped with foie grass sprinkled with Maldon salt. 5

* Fried egg with truffle and grilled foie, on a bed of straw potatoes. 13
* Avocado with prawns, purple onion, wakame seaweed, turmeric mayonnaise and seasoned with mirin, soy and black sesame.  16
* Assorted lettuce with fresh goat cheese, sliced almonds, with mustard and lemon vinagrette. 11

* Deep fried squid with artichokes and squid ink sauce. 16
* Crunchy King prawns wrapped in kadaif, served on a bed of rocket with sesame oil and soy sauce. 16

* Shrimp pasta, in a garlic olive oil. 14
* Grilled octopus with sweet potato puree and truffle oil.  18

* Mini-cannelloni meat and mushrooms, topped with a smooth bechamel and parmesan. 14

* Grilled coquinas in white wine.  16

Our arroces
* Without hesitation rice, Mr. Pereleda style. Meenng peeled, hassle free seafood! Real exquisite! 20
* Delicious and unike black rice cooked in squid sauce and cuttlefish. 20
* Boletus and truffle shavings risotto. 18

We continue…
* Grilled turbot with roasted vegetables.  21

* Cod confit in roasted pepper and tomato sauce, with bean and pistachio vinaigrette. 18

* Cod au gratin with alioli mousseline, on a base of natural fried tomato sauce.  17

* Grilled sea bass with flavored vegetables. 18

* Baked monkfish tail with mushrooms and shallots.  21

* Monkfish tail with seafood sauce and apple muslin. 20

* Pig trotters, stuffed with foie grass and wild mushrooms. 20

* Back of suckling lamb, with candied potatoes and rosemary. 22

* Fillet of beef with roasted vegetables and thyme oil. 24

* Veal cheeks confit at low temperature for six hours with priorat red wine. 18

* Steak tartar. 20

* Girona beef entrecote on the grill. 21

Our desserts
* Tiramisú. 7
* Frozen tangerine soufle. 7
* Cheesecake with white chocolate shavings. 6
* Chocolate fondant with caramel. 7
* Bread with chocolate, salt and oil pearls with chilli. 6
* Premium ice creams. 6