The Menu

La Carta

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S p r i n g   

 

Our traditional cuisine

classic and traditional dishes based on flavour, produce and the roots of our cuisine

  

s o m e   a p p e t i z e r s  t o  e n j o y
 

toast and tomato - accompaniements  7,90 

anchovies from l'Escala salted with pepper and virgin olive oil -1 piece  4,20 

acorn cured ham from Guijuelo denomination of origin -60 gr  25,90
 
home-made roast croquettes with a touch of Iberian ham -1 piece  2,90

codfish fritters -1 piece  2,90
 
quick fried eggs and freshly-made potato chips -15 minutes  16,20 

quick fried eggs with freshly-made potato chips and Jabugo ham -15 minutes  19,50

tinars potatoes crispy with perol-catalan meat of Ca L'Esteve 17,50

snails a la llauna in our style -40 snails  17,50

  

e n t r é e s

organic vegetable and fruit salad, Parmesan and mustard and honey vinaigrette 18,50

“esqueixada” of raw cod, tomato, anchovies, tuna belly, "piparra" and romesco sauce 19,50

beans and peas étouffées Catalan style with bacon and black pudding 21,50

morel mushrooms with cream sauce and foie gras 36,50


p a s t a   a n d   r i c e

  
our cannelloni traditional roast meat au gratin 16,80

rice with sea cucumber - 20 minutes 28,50

dry rice with sausages, artichokes and black sausage - 20 minutes 19,50



s h e l l f i s h

oyster Galician or French Gillardeau - 1 piece  4,90

Carril Fina clams 00
 grilled with virgin olive oil - 250 gr  24,50

grilled Palamós Prawns – 200 gr p.s.m.

 

 
d a i l y  f i s h  

grilled with small organic vegetables and romesco sauce  p.s.m.                              

grilled over charcoal with garlic and chili pepper oil, small onions, potato and piquillo peppers  p.s.m.                              

baked in the oven with potato, onion, tomato and ripe olives  p.s.m.     



m e a t s

steak tartare fillet of veal chopped with a knife, with potatoes and fried egg  25,80

small fillet steak with foie gras and mushrooms with cream sauce  33,50

grilled chateaubriand with béarnaise sauce - 550 gr. minimum of two people 34,50 p/p

Galician beef ribs cooked on the grill - 1,6 kg. minimum of two people 38,90 p/p

boned tender veal from Girona in our style stewed with spring small vegetables 22,90

 


Our updated cuisine. The taste for tradition

dishes that are inspired and updated in our own special way. Product in its purest state



e n t r é e s

 

 

blue lobster with coral vinaigrette and vegetables salpicon 29,50

prawns carpaccio
with Paris champignons and truffled onion 29,50

salad of peas,
beans, artichokes, asparagus, spring onion, mint and truffle oil 19,50

roasted asparagus and artichokes, potato carpaccio, manchego cheese, Jabugo ham and quail egg 18,50

foie gras
duo hot and cold, citric apple, brioche, quince and muscatell 22,90

charcoal-grilled baby peas, sea cucumber, egg yolk and Iberian bacon 23,80

gnocchi
of creamy potato, butter sauce and and Beluga caviar - 10 gr 35,80

charcoal-grilled lobster with bacon, roast juice and potato Parmentier 29,50

small rice
, Norway lobster tartare, its coral juice and pig’s trotter carpaccio 24,80

roast chicken cannelloni, Jabugo béchamel sauce, mushrooms and crispy chicken skin 19,80



f i s h

roasted anglerfish with bacon, artichokes, herbs, rigatonis and Catalan sausage 26,50

charcoal-grilled turbot fillet, pil-pil sauce, roasted leek and “piparras“ 33,50

Burela hake with green sauce, clams, peas and white asparagus with Jabugo 28,50



m e a t

Galician beef grilled over charcoal, roasted patates, herbes, alls, onions and Piquillo peppers 29,80

ris de veau (veal sweetbreads) with noisette butter and glazed salsifies 23,80

boned shoulder of kid goat glazed with potato, gruyere and spring small vegetables 34,50

Araiz pigeon roasted in its gravy, myrtle and toast with foie pâté - cooked rare and boneless 34,50



V.A.T.included

If desired, we can prepare ½ portions, except with dishes of rice and fish



homemade bread and petit fours 4,60

We have bread for celiac (Alatria)