TO SHARE 

Bread with tomato, D.O. Catalunya extra virgin olive oil and salt

4,0

• Bread GLUTEN-FREE with tomato, D.O. Catalunya extra virgin olive oil and salt

4,0

• Acorn-fed iberian cured ham

18,5

• Croquettes: chicken / ham (unit price)

1,6

• Cod fritters (unit price)

1,8

• Roquefort cheese mousse with toasted bread

7,8

• Cantabrian anchovies (6 unit)

13,3

• Wedge of foie gras mi-cuit served with fig chutney

18,2

• “Torta de Trujillo” (El Casar) creamy cheese

13,8

• En Ville “patatas bravas” (spicy potatoes)

6,5

• Hummus casserole with roasted carrots and 5-seed bread

9,5

• Fried eggs with Iberian chistorra (cured sausage) and Burgos blood sausage

9,6

• GLUTEN-FREE bread

2,0

STARTERS

• Gazpacho of the day

8,5

• Smoked salmon timbale with dill oil and fresh avocado salad

11,0

• Seasonal vegetables in red curry with bio tofu and jasmine rice

9,2

• Eggs with truffled cheese au gratin and Port wine reduction

10,0

• Crispy king prawns breaded with coconut and accompanied with mint and ginger mayonnaise

15,2

• Rocket salad with pistachio oil, tomato and apple jam and parmesan shavings

8,6

• Spinach salad with Camembert cheese, vinaigrette of mustard, honey, raisins and pine nuts

9,2

• Veal carpaccio, served with rocket, parmesan and extra virgin olive oil

9,8

RICE – MEAT – SEAFOOD

• Seafood paella

18,2

• Rice with prawns, shrimps and squid

19,5

• Green risotto with wild asparagus, Parmesan and dried tomatoes

13,2

• Beef tenderloin with shallots, potato au gratin and foie gras cream

19,8

• Boned rib of acorn-fed Iberian pork, with pear chutney and “Pedro Ximenez”

16,1

• Burgos suckling lamb, confitted for 12 hours, on a bed of finely-sliced potatoes and red wine sauce

15,6

• Steak tartare of hand-sliced beef tenderloin, with trimming

18,5

• Duck confit with plums in cava sauce

15,1

• Homemade hamburger, 100% beef, with onion confit, bacon, potato chips and sauces

13,2

• Red tuna tartare with avocado, sesame, wasabi mayonnaise and banana chips

18,1

• Cod au gratin with baked apple emulsion, nuts, mixed-flower honey and baby spinach

16,4

• Grilled octopus, smoked aubergines and piquillo pepper sauce

17,2

• Roast Norwegian salmon old-style mustard, sautéed vegetables and crispy lotus root

17,9

• Grilled scallops with black garlic Parmentier and pink Himalayan salt

18,2

• Monkfish with celery purée, black olive crumble and fine herb oil

19,5

DESSERTS

• Traditional Catalan crème brulée

4,8

• Coconut and lime mousse

4,2

• Soft chocolate ganache with olive oil and salt

4,8

• Cream “Cardinal” with hot chocolate

5,0

• Cheesecake with raspberry coulis

5,2

• Carpaccio of Idiazábal cheese with quince jelly and walnuts

5,4

• Chocolate coulant

5,0

• Assortment of cheeses

12,0