Menu made with market and seasonal products, so its composition is changing, but not its process and cooking, which maintains our traditional imprint.​​

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Cold onion gazpacho - yellow tale

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Prawn - peas - cauliflower - raifort

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Seasoned broad beans​

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Fish Head rillettes

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Sweetbread - pickled herbs​

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Fried monkfish - roast pepper

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Maimones - all i pebre eel​​

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Rice - snails - herbs​​

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Iberian pork chop

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Pear - wine lees

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Drunken sponge cake - pumpkin - vanilla

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Suso

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Toasted jasmin cream