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

  • = Gluten-free

C/ Doctor Dou, 14
08001 Barcelona
933028467
info@envillebarcelona.es

Horarios

Menú del día: Lunes – Sábado 13h a 16h – A la Carta: Lunes – Sábado 19:30hs a 23:30h – Domingo Cerrado