Dishes (only night service)
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