MENU

AUTUMN-WINTER MENU

› Ostra Guillardeau nº3 // 4,80

› Iberian acorn-fed ham // 24,00 PORTION/ 12,50 1/2 PORTION

Cecina de León with toasted almonds

› Cantabrian salt-cured anchovies with tomato breas // 6,50

› Smoked sardine, piparra and tomato // 8,50

› Xesc Reina’s sobrassada toast // 9,50

› Sant Ignasi cheese with truffled honey // 12

› Braves with spicy stir-fry and aioli // 6,50

› Croquettes of Iberian ham // 1,9 UNIT

› “Bomba” veal stew fried meatball // 4,95

› Tomato and belly salad // 10,50

› "Ensaladilla" homemade potato and tuna salad // 7,50

› "Esqueixada" cod salad // 12,50

› Grilled aubergine, Nevat cheese, hazelnuts and honey // 9,50

› Artichokes with romesco sauce // 8 2 UNITS

› Grilled red prawns // 12 4 UNITS / 22 8 UNITS

› Chicken canelloni with duck foiegras // 13,50

› Scrambled eggs with seasonal mushrooms // 13,50

› "Callos" with capipota and chickpeas // 12,50

› Chickpeas with pink prawns // 24,50
EXTRA PINK PRAWNS › 12,50

› Grilled cod with beans and fried garlic // 18,50

› Pig's feet whith “trinxat” // 14,50

› Grilled beef entrecote with grilled potatoes // 21,50

› Grilled octopus, potato and cheese // 18,50

› “Fricandó” veal stew with Moixernons mushrooms // 13,50

› Seasonal cheese selection // 12,50

› Serra bread with tomato, oil and salt // 1 UNIT

› Ration of serra bread // 2,5

DESSERTS