Menu

Sunflower and curry crisp.

Elder flower tempura.

Canapé of foie, corn and hoisin.

Almond and coconut ajoblanco with dried Pyrenees trout, endive and salsify.

Smoked eel royal with beetroot tartare, foie gras mi-cuit, black garlic and horseradish vinaigrette.

“Salad” of tomatoes, cheese with fresh yogurt, zucchini, anchovies and creamy cod collagen soup (and tamarind vinaigrette).

Ravioli stuffed with duck, “hariat de milhòc” cream, corn soup and Huitlacoche, smoked pepper and chipotle caviar.

Marinated mackerel with roasted green pepper cream, herring roe emulsion and fried bean crumbs.

Oyster tartare, scallops, portobello mushrooms and seaweed.

Leeks confit with marinated chicken, apple and valley cider, ginger and bottarga zest.

Valley sturgeon confit with “Craterellus Cornucopioides”(black mushroom), fennel and Noilly Prat sauce.

Tuna belly with beef tendon ragout, seaweed, edamame and piparras.

Skate cheeks, “dera Irissa” whey sauce, blueberries, buckwheat and wild garlic oil.

Lamb, girella trinxat, nettles and “bagna cauda” sauce.

Ral d’Avinyó pork bacon kakuni, celery “taco” stuffed with remoulade and blackcurrant leaf oil.

Pigeon with black olive “mole”, yuba and fermented cherries (€10 supplement).

Neck of goatling simmered with roasted red pepper with its syrup and caramel.

Pork terrine from top to bottom (backbone, mask and tail), crayfish bisque and rouille.

Beef tartare from the Boya de Les farm, with roasted marrow bone (€10 supplement).

Guinea fowl breast with Encantaran dried tomato romesco, red shrimp and its essence.

Rice as we prepared it at home (grandmother Adriana’s recipe): with pork and squid with American sauce.

Creamy chocolate with raspberry, oats, yuzu and basil.

Candied peach with Sichuan pepper, spiced ice cream (cinnamon, cloves and star anise), cold soup with mulled wine and orange albedo.

Rice pudding mousse, anise cream, thyme ice cream and black lemon cream.

Chocolate soup and Bruno Refu dark beer, bagasse and coriander sorbet.

Watermelon Negroni: osmotized watermelon with gin, Campari, vermouth gel and bitter soda sorbet.

Assortment of cheeses from both sides of the Pyrenees.