Signature Dishes Menu

Appetizers

Spring broth with pumpkin and pea air ( Albert Sastregener)  

 

Cold Starters

Mint, pig’s trotter, Iberian ham and broad beans salad  (Josep Mercader 

Tomato velouté, bread crumbs and prawns  ( Carme Ruscalleda )    

 

Warm Starters

Scorpion fish pie with squid ink mayonnaise (Juan Maria Arzak    

Crusty rice on the side with cuttlefish ( Quique Dacosta)       

 

Fish

Salt cod fish (Pedro Subijana)   

Red mullet with mosaic of stewed vegetables (Joan Roca)  

  

Meat

Veal shank (Santi Santamaria) with potato purée (Joël Robuchon)   

Roasted pork rib with cheek ravioli and vegetables ( Martín Berasategui)   soja-3.png sèsam

 

Predesserts

Pink panther (Jordi Cruz)    

Apple tatin with toffee and vanilla (Version EHTG by Jordi Puigvert)     

 

Desserts

 

Coulant with cocoa sauce and mandarine (Michel Bras)   

 

Strawberry and hazelnut stuffed puff pastry  (Pierre Hermé)   

  

Petits fours

Macarons    

Pâte de fruits

Chinese flan 

Chocolate bombon