Isidro Soler especially suggests you
Festival Menu (For the whole table)

Appetizers:

-Carpier salmon, apple and celery.

-Creamy tomato with Parmesan foam.

-Three-time cooked prawns garnished with bean salad.
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-Three textures of artichokes, foie gras and free-range egg, Périgueux sauce.

-Roasted porcini mushrooms with scallops and ham, and rocket salad.

-Fish of the day according to Palamós fish market, sautéed mushrooms and rosemary white butter sauce.

-Suckling lamb from the Vall de Meranges.
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Candied pineapple with old aged rum and coconut ice cream. (pre-dessert)

Chocolate texture by Oriol Balaguer

Price: €75

Appetizers to kill time:

-Dish of Iberian acorn ham. €22.00 /*14.00

-Home-made terrine of foie gras. €23.00 /*15.00

-Iberian acorn ham, hen and porcini mushroom croquettes. *€12.00

-Carpier smoked salmon (possibly the best in the world) €23.00 /*15.00

-Dish of León cured beef. €18.00 /*12.00

À la Carte Menu:

-Three textures of artichokes, foie gras and free-range egg, Périgueux sauce. €24.00

- Roasted porcini mushrooms with scallops and ham, and rocket salad
€23.00/*€15.00

-Bread soup with ”ou de reig” mushrooms, egg at 62º, a hint of thyme. €17.00

-Pickled wild partridge salad with shaved foie gras. €17.00

- Basil, tomato confit, goat cheese and zucchini stack. €17.00

-Sautéed squid, chanterelles, black trumpet mushrooms and seasonal vegetables
€20.00/*€14.00

-Our Niçoise salad with tomatoes, tuna belly….€17.00/€12.00

Fish

-Honey cod with wood-roasted aubergine and balsamic sauce. €22.00

-Line-caught hake, cooked at 62º, sautéed vegetables with fennel. €19.00

-“Lent” cannellone. (fish and spider crab). €18.00/€12.00

*According to Palamós and Roses fish market??( Price according to market)*

Meat

-Pigeon and “ou de reig” mushroom rice  €23.00

-Pheasant cannellone, foie gras and gravy sauce. €18.00/*€12.00

-Knuckle of lamb from the Pyrenees with Provençal baby vegetable fricassée. €17.00

-Stewed veal tripe with Iberian charcuterie. €20.00/€14.00

Nebraska beef T-bone steak(2 pers.), potato and roasted shallots. €26.00 per person

Segovia suckling pig with Puigcerdà pear compote. €27.00

*Smaller portion option

With the help of quite possibly the best pastry chefs in Catalonia.
Signature desserts:

-Choice of cheese with vanilla-scented tomato jam and quince. €12.00

-Fresh cheese ice cream with zucchini, vanilla-scented tomato and black olive syrup. Reyes Lizán €7.00

-Baked orange and lemon parfait with cold mint chocolate soup. Reyes Lizán €7.00

- Reinette apple tart with creamy cheese, olive oil and rocket. Oriol Balaguer  €9.00

- Mango-Hazelnut, Foix de Sarrià. Oriol Madern €9.00

-Royal dessert (Wild strawberry puff pastry tartlet) Foix de Sarrià.Oriol Madern €9.00

-Paradise, (Milk chocolate and orange sponge cake) by Annik Janin. €9.00

-Crispy long, (dried fruits, salt and chocolate) apricot and olive oil. Carles Mampel €9.00

-“Daikiri” Citrus and white rum mousse, lemon verbena cream. Annik Janin €9.00

-Creamy red fruits and violets, a touch of citrus, wild blackberry coulis. Carles Mampel €9.00

-Chocolate textures. Oriol Balaguer €9.00

Our selection of wines by the glass

Red

 Equilibrista (D.O.Catalunya, Esparraguera) €5.00

-Turbinus (Rioja) €6.00
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White

-Plolx.10 (Empordà) €4.00

ODA  Blanc Castell del Remei (Costers del Segre) €4.00