RESTAURANT MENU

The why of croquettes

Fried potatoes: allioli or spicy

Steamed mussels  

BBQ chicken Sams  with pickled onion  (4 units)

Grilled cuttlefish with bread roll and saffron aioli

Mini oxtail hot dogs with truffle sauce (3 units)

Mini burguer of pulled pork with pico de gallo (2 units)

Coca de recapte with roasted pepper, inion, sweet paprika and sausage del perol

Tender spinach, green beans, aspargus and radishes with blue cheese, pollen and ginger vinaigrette and walnuts

“Esgarraet”. Roasted pepper, chives, black olives and cod

Eggplant + cheese Tot de Poble + old mustard

Tomatoes de penjar from Alcalà de Xivert + leek + herring (with millenary olive oil)

Potato + crispy egg + Albesa sobrasada

Canana and snails rice                       

Duck and smoked eel canneloni with caviar bechamel

Arrossejat with octopus and pork cheek

Entrecote tataki with cultivated mushrooms, soy broets and cranberries

Turbot with garlic and cayenne

Fish suquet

Cod fish “a la llauna”

Veal-based fricandó stew

Lamb meatballs with rosemary parmentier

Yoghurt mousse with honey

Apple and ginger granita

“Mini periquillos” de Raga with muscat wine

Assorted homemade cookies

Brownie, basil cream and blueberry mousse

Pudding, calmant, coffee and mascarpone