SPRING
1 – SMALL DISHES OF SEASONAL PRODUCTS
NORWAY LOBSTER from Palamós cooked in seawater
Pickled CHICKEN WINGS and prawn tartare
RAW BEEF FILLET and romesco of dried tomato
Catalan SALAD, “bull” sausage, pickles and anchovy
Mini TINARS POTATO, piquillo pepper and egg yolk
FILL D’UNA SIRENA 2024 – Vi de Vila Empordà
14º Lladoner blanc, Lladoner roig, Macabeu
SANCERRE 2023 – Henri Bourgeois
Vallée du Loire – 13,5º 100% Sancerre
2 – THE COSTA BRAVA SEA
Palamós PRAWN, coral, almond, and grilled zucchinis
or
“ESPARDENYES” pork belly, Iberian cream and Santa Pau beans (supplement 12 €)
RASPA 2023
D.O. Malaga – 13º Doradilla, Moscatell
ATHENAÏS DE BÉRU 2023
Bourgogne – 12,5º 100% Chardonay
3 – CLASSICS
Veal SWEETBREADS, rosemary cream and glazed morels
or
THE GNOCCHI of creamy potato, butter sauce and Imperial caviar
(supplement 12 €)
NOVETAT TOTAL 2024
Vi de Vila Mallorca – 12,5º Callet, Montenegro
A MAN 2023
D.O. Ribeiro – 11,5º 100% Mencia
4 – FISH FROM THE MARKET
Grilled FISH of the day
MANDOLA’S 2023
Hungary – 13,5º 100% Furmint
CISTELLER XAREL·LO 2023
D.O. Penedès – 12,5 Xarel·lo
5 – SEA AND MOUNTAIN
Roasted Bresse “POULARDE” with blue lobster and its “picada”
MON COEUR 2022
Vallée du Rhône – 14,5º Syrah, Garnatxa
MILSETENTAYSEIS 2022
D.O. Ribera Duero
14,5º Tempranillo, Albillo
6 – WE START WITH A SEASONAL FRESH FRUIT
STRAWBERRY and rhubarb, compote, pink peppercorn mousse, fruit salad and cottage cheese ice cream
LA SENDA DE LA HIGUERA
Vi de Vila Castella i Lleó – 9º 100% Malvasia
UNTERLIND TRITTENHEIMER 2024
Germany – 7,5º Riesling
7 – WE FINISH WITH A CLASSIC DESSERT
PETIT SOUFFLÉ with a hint of Grand Marnier, vanilla cream and orange reduction
PARATO Verema Tardana
D.O. Penedès – 12,5º 100% Xarel·lo
LATE HARVEST
Hungary – 11,5º Furmint, Hárslevelu,
Zéta, Sárga muskotály
