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Selection of seasonal tomatoes, goat cheese foam, mint, almonds chips and maple syrup.

Portobello Carpaccion with pine nuts, soil of shitake, malto ceps with black garlic cream and fennel.

Pappardelles with truffle sauce, prawns and caper flowers.

Fillet of mackerel seared and flavoured with rosemary and garlic, leek with ponzu and black sesame.

Prawn ceviche and Cantaloup melon, coriander granite, lemon emulsion and corn crisps.

Scallops with artichoke cream, American sauce, its egg cooked at low temperature and Yuca crisps.

Cap de Creus smoked octopus from with black parsnip parmentier and caramelised red cabbage.

Open dorado, boneless, cooked in embers with its crispy skin.

S/M

Beef «  Entrama », crispy braised onions, crystal potatoes and « tximixurri » from Empordà.

Beef ribs from Girona cooked at low temperature, ceps sauce, little mushrooms « carretera » with ratafia and yuca crips.

Our beef solomillo tartare seasoned with truffle and marrow bone.

Shortbread with chocolate ganache, oils pearls and salt flowers.

Coconut emulsion, caramelised banana, tea matcha cream and crumble.

Mango cannelloni and « cheesecake », crumble, toffee, mint and lemon.