Seasonal recommendations

Starters

Balfegó tuna carpaccio with rosemary oil, avocado mayonnaise, and poached quail egg 30,00

Bean stew with confit artichokes, with cod cheeks and tripe in pil pil sauce 26,50

Pig trotter rolls with scallops, creamed spinach, and tempura calçots 28,00

Artichokes stuffed with fish and seafood with its coral reduction and cava sauce 28,00

½ Shelled Lobster with pickled seasonal vegetables and fruits with cuttlefish meatballs 39,00

Bluefin tuna tartare from Balfegó with sherry and avocado mayonnaise 35,00

Locally wild fish (price/100 gr)
Sea Bass 10,00 - Gilthead 10,00 - Turbot 10,00 - Dentex fish 10,00 - Red scorpionfish 10,00
John Dory fish 10,00 - Red bream 8,00 - Remol 10,00 - Snapper 8,00 - Pagellus 8,00

Main courses

Lentil ball stew with salsifies and confit vegetables 25,00 *

Spider crab cannelloni with spider crab mousseline and coral 27,00

Hake supreme with romesco potato cream and tempura calçots 27,50

Confit cod loin with "cap i pota" (Catalan pork stew) and chickpeas 30,00

Medallions of red Balfegó tuna fillet with an Iberian ham tuile and a muscatel reduction 37,00

Peeled lobster with coral-roe mousseline on a bed of truffled parmentier potato 44,00

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Confit and roasted lamb rolls in Garnatxa wine with glazed onions 25,00

Magret of duck with orange and orange segments with sautéed raisins and pine nuts 29,00

Angus beef rib confit with whole grain mustard sauce and “Padrón” peppers 27,00

Crispy loin of suckling pig in its juice and a timbale of confit and gratin apple 25,00

Roast and stewed oxtail with bone marrow and a truffled jus 25,00

* Vegan specialities
** Vegeterian specialities