Signature Dishes Menu

Appetizers

Tapioca cracker with prawn tartar ( Martín Berasategui)

 

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 stewed vegetables mosaic (Joan Roca)  

  

Meat

Slow-cooked stewed veal's cheek with peppers sauce (Andoni Luís Aduriz)

Free range chicken with suprême sauce and potato purée  (Joël Robuchon)

 

Predesserts

Sautéed morello cherries with meringue nest (Frédéric Bau)    

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