Menu
  • TO NIBBLE
  • STARTERS
  • SALADS
  • CARPACCIOS
  • MEAT
To nibble
Iberian cured meats (Spanish cured ham, pork filet, hard pork sausage and salami) - 9.75 - 18.75
Assorted cheese (roquefort, fresh goat with rosemary, manchego, semi, dry, quince and walnuts) - 9.50
Slices of cured Spanish ham - 9.00 - 18.00
Spanish pork filet - 11.00
Spanish salami - 6.50
Hard pork sausage - 6.50
Catalan salami - 5.75
Cured cheese semi or dry - 5.75
Mid-cooked caramelized foie with a reduction of Pedro Ximenez - 8.75
Anchovies from l'Escala - 6.50 - 11.50
Smoked salmon with butter and toasts - 7.75
Spanish cured ham - 9.50
Iberian cured meats - 9.00
Catalan cured meats - 8.50
Escalivada and tuna - 8.50
Escalivada and anchovies - 9.50
Starters
Xatonada (green salad with cod fish, tuna, anchovies and xató sauce) - 8.75
"Esqueixada" of cod fish - 8.75
Escalivada (red pepper, eggplant, onion and grilled potato) - 7.75
Escalivada with anchoives - 9.50
Escalivada with cod fish - 8.75
Escalivada with tuna - 8.75
Escalivada with goat cheese - 8.75
Asparagus with Spanish ham - 8.90
Avocado with tuna - 7.75
Baby broads sauteed with Spanish ham - 7.75
Chikpeas sauteed with cured ham - 6.25
Salads
Goat cheese with nuts and sweet wine reduction - 8.50
Salmon with arugula and Parmesan shavings - 8.50
Burrata, arugula and tomato - 9.50
Full (musclun with tune, asparagus, goat cheese and anchovies) - 9.75
Varied (mesclun with mixed vegetables) - 8.50
Carpaccios
Tricolor carpaccio (cod fish, salmon and tuna) with oil and vinegar from Jerez - 8.50
Smoked salmon carpaccio with oil, capers and sherry vinegar - 7.50
Beef filet carpaccio with arugula and Parmesan - 8.75
Meat
Catalan pork sausage with beans and red pepper (piquillo) - 7.90
Grilled veal entrecotte - 16.50
Grilled beef sirloin - 17.50
Duck confit - 8.75
Lamb chops grilled with garnish - 15.50
Grilled chicken - 7.00
Grilled rabbit - 7.75
Grilled Pig feet - 7.75
Pig feet casserole - 7.90
Round of veal with mushrooms - 15.50