Signature Dishes Menu

Appetizers

Tapioca cracker with prawn tartar ( Martín Berasategui)

Patatas bravas (potatoes in a spicy tomato sauce) (Marc Gascons)

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

Sole Mediterranean (Joan Roca)  

Red mullet with stewed vegetable mosaic (Ferran Adrià)  

Meat

Pork rib with honey and pepper and Catalan spinach (Fermí Puig)  

Shank of veal and potato purée  (Santi Santamaria and 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