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