{"id":6790,"date":"2019-12-10T11:33:05","date_gmt":"2019-12-10T10:33:05","guid":{"rendered":"http:\/\/www.envillebarcelona.es\/carta\/"},"modified":"2025-08-28T13:23:45","modified_gmt":"2025-08-28T12:23:45","slug":"menu","status":"publish","type":"page","link":"https:\/\/www.envillebarcelona.es\/en\/menu\/","title":{"rendered":"Dishes"},"content":{"rendered":"\n\n\t
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Dishes<\/h1>\n

ALL DISHES ARE 100% GLUTEN FREE<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
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TO SHARE\u00a0<\/strong><\/h2>\n<\/td>\n

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\u00a0<\/b><\/p>\n<\/td>\n<\/tr>\n

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Bread with tomato, Catalonia extra virgin olive oil and salt (L\/F)<\/p>\n<\/td>\n

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4,00<\/p>\n<\/td>\n<\/tr>\n

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Acorn-fed Iberian ham (L\/F)<\/p>\n<\/td>\n

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19,50<\/p>\n<\/td>\n<\/tr>\n

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Crispy chicken fingers with mango chutney (L\/F)<\/p>\n<\/td>\n

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11,90<\/p>\n<\/td>\n<\/tr>\n

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Fried egg with straw potatoes and chistorra (L\/F)<\/p>\n<\/td>\n

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9,60<\/p>\n<\/td>\n<\/tr>\n

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Chicken croquettes (4 u.)(L\/F)<\/p>\n<\/td>\n

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7,60<\/p>\n<\/td>\n<\/tr>\n

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Iberian ham croquettes (4 u.)(L\/F)<\/p>\n<\/td>\n

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8,60<\/p>\n<\/td>\n<\/tr>\n

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Cod fritters (4 u.)<\/p>\n<\/td>\n

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8,60<\/p>\n<\/td>\n<\/tr>\n

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Carrot hummus with pistachios and toasts (L\/F)<\/p>\n<\/td>\n

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9,40<\/p>\n<\/td>\n<\/tr>\n

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\u201cPatatas bravas\u201d (spicy potatoes) (L\/F)<\/p>\n<\/td>\n

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6,00<\/p>\n<\/td>\n<\/tr>\n

\u201cGazpacho\u201d of the day (L\/F)<\/td>\n\n

5,50<\/p>\n<\/td>\n<\/tr>\n

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Timbale of smoked salmon with dill oil and fresh avocado (L\/F)<\/p>\n<\/td>\n

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14,00<\/p>\n<\/td>\n<\/tr>\n

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Burrata cheese with pesto sauce, arugula and dried tomato<\/p>\n<\/td>\n

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14,60<\/p>\n<\/td>\n<\/tr>\n

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Tomato salad with spring onion and tuna belly (L\/F)<\/p>\n<\/td>\n

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8,80<\/p>\n<\/td>\n<\/tr>\n

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Candied artichokes in virgin olive oil with romesco sauce (L\/F)<\/p>\n<\/td>\n

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8,50<\/p>\n<\/td>\n<\/tr>\n

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Russian salad with bread spikes (L\/F)<\/p>\n<\/td>\n

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6.90<\/p>\n<\/td>\n<\/tr>\n

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Zucchini carpaccio with fresh cheese, honey and toasted almonds<\/p>\n<\/td>\n

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5,80<\/p>\n<\/td>\n<\/tr>\n

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Baked meat cannelloni gratin with mozzarella cheese<\/p>\n<\/td>\n

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7,80<\/p>\n<\/td>\n<\/tr>\n

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Chickpeas curry with vegetables and coconut milk (L\/F)<\/p>\n<\/td>\n

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8,30<\/p>\n<\/td>\n<\/tr>\n

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Fried calamari (L\/F)<\/p>\n<\/td>\n

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12.00<\/p>\n<\/td>\n<\/tr>\n

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Beef sirloin steak tartare (L\/F)<\/p>\n<\/td>\n

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16.70<\/p>\n<\/td>\n<\/tr>\n

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Baked potatoes with melted Apenzeller cheese<\/p>\n<\/td>\n

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8.30<\/p>\n<\/td>\n<\/tr>\n

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\u201cFlor de Neu\u201d cheese (120 gr.) made from raw Friesian cow’s milk, with<\/p>\n

rosemary honey<\/p>\n<\/td>\n

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13.20<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0<\/p>\n\n\n\n\n\n\n\n\n\n
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CHEF\u2019S SUGGESTIONS<\/strong><\/h2>\n<\/td>\n

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\u00a0<\/b><\/p>\n<\/td>\n<\/tr>\n

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Squid and prawn paella (minimum 2 people) (L\/F)<\/p>\n<\/td>\n

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19,10<\/p>\n<\/td>\n<\/tr>\n

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Boned rib of acorn-fed Iberian pork, confitted for 12 hours, glazed with soy sauce\u00a0and honey (L\/F)<\/p>\n<\/td>\n

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22,00<\/p>\n<\/td>\n<\/tr>\n

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Mushroom risotto with parmesan<\/p>\n<\/td>\n

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14,90<\/p>\n<\/td>\n<\/tr>\n

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Timbale of suckling lamb from Burgos with its demi-glace\u0301 sauce (L\/F)<\/p>\n<\/td>\n

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17.40<\/p>\n<\/td>\n<\/tr>\n

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Beef burger with everything: Bread, cheese, onion confit…..<\/p>\n<\/td>\n

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15,20<\/p>\n<\/td>\n<\/tr>\n

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Baked cod gratin with “all i oli” of roasted garlic (L\/F)<\/p>\n<\/td>\n

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21.50<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0<\/p>\n

\u00a0<\/p>\n\n\t\tSee menu in PDF<\/span>\n\t<\/a>\n\n\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n<\/div>\n\n\t\t<\/div>\n\n\t\t\n