ESPAI INFORMAL GASTRO-BOTIGA

CUINA DE VICENT GUIMERÀ

RESTAURANT MENU

CLASICS

1/2 ration

Plate

The why of croquettes

9

13

Fried potatoes: aioli or spicy

6

Grilled cuttlefish with bread roll and saffron aioli

8

Steamed mussels

6

9

GREENS

Quinoa, avocado, cucumber and apple with tzatziqui sauce

7

Olive oil “coca” with strawberries, tomato, mint and marinnated mackerel

8

“Empedrat” of cod fish with beans “del ganxet”

8

Onion stuffed of “escalivada” avec black garlic cream and marinated anchovies

8

“SOTA, CAVALL I REI”

Roasted tomato + herring + fresh garlic

8

Smoked eel + pear + beetroot

12

Eggplant + catalan sausage + sauted vegetables

10

Potato + crispy egg + Albesa sobrasada

9

SURF AND TURF

Squid stuffed with cuttlefish with ink sauce and cous cous of bacon and salicornia

14

Grilled chicken cannelone with prawns

14

Rice with sausage, mushroom and clams

12

Creamy rice with mussels, asparagus, shimejis mushrooms and basil pesto

12

MARKET

Lamb burguer with hummus

16

Entrecote tataki with cultivated mushrooms, soy broets and cranberries

20

Turbot with garlic and cayenne

18

SMALL CASSEROLES

Cod fish “a la llauna”

14

Veal-based fricandó stew

10

Chicken to cava

10

Oxtail with apple and chocolate CREO

10

DESSERTS

Sheep yogurt with jelly

3

Bread, chocolate, olive oil and salt

4

“Mini periquillos” de Raga with muscat wine

4

Pudding, calmant, coffee and mascarpone

5

Coconut, avocado and lime

5

“Torrija” (bread soaked in milk and fried in batter) made with “orxata” (Tiger nut milk) with ice cream

5

VAT included