Creo experiencias gastronómicas impecables, consistentes y memorables, con técnica de alta cocina y producto de temporada.

Pa Amb Tomàquet i Embotits: Traditional Catalan tomato bread served with a selection of cured meats, including fuet, llonganissa, and jamón serrano

Amanida de Bacallà Esqueixat: Salt cod salad with tomatoes, olives, and red onions, dressed with arbequina olive oil

Escalivada (Vegetarian): Roasted red peppers, eggplant, and onions, served with crispy bread and a dollop of romesco sauce

Fideuà de Pescador: Traditional noodle dish cooked with cuttlefish and mussels, served with garlic aioli

Canelons de la Iaia: Classic Catalan cannelloni filled with chicken and pork, topped with creamy béchamel and gratinated cheese

Arròs de Verdures (Vegan): Seasonal vegetable rice cooked with saffron and a light vegetable broth

Pollastre a la Catalana: Free-range chicken cooked with dried fruits, pine nuts, and a white wine reduction, served with roasted potatoes

Daurada a la Planxa: Grilled sea bream fillet with olive oil, garlic, and parsley, accompanied by seasonal greens

Melós de Verdures (Vegan): A medley of seasonal vegetables braised in olive oil and herbs, served with creamy polenta

Crema Catalana: The classic Catalan custard dessert with caramelized sugar

Bunyols de Vent: Light and airy fritters, served with a dusting of sugar and a chocolate dipping sauce

Iogurt Artesà amb Mel: Artisanal yogurt from the Pyrenees, drizzled with honey and sprinkled with walnuts

Esqueixada de Bacallà: Traditional Catalan cod salad with shredded salt cod, tomatoes, onions, black olives, and a drizzle of arbequina olive oil

Foie Gras Català: House-made duck foie gras terrine with fig jam, toasted coca de vidre, and a touch of Maldon sea salt

Amanida de Formatge de Cabra (Vegetarian): Mixed greens with caramelized goat cheese, candied walnuts, and honey-mustard vinaigrette

Arroz Caldoso de Bogavante: Rich, soupy rice with fresh lobster, saffron, and sofrito made with local tomatoes and onions

Canelons de Rostit: Traditional cannelloni filled with slow-roasted meats, topped with creamy béchamel sauce and gratinated with aged cheese

Fideuà Vegetal (Vegetarian): Catalan-style noodle dish with seasonal vegetables, artichokes, and a touch of smoked paprika, served with garlic aioli

Suquet de Peix: Classic Catalan fish stew with monkfish, prawns, clams, and a saffron-infused broth, served with rustic bread

Coca de Verdures Escalivades (Vegan): Crispy flatbread topped with fire-roasted red peppers, eggplant, and onions, finished with a drizzle of romesco sauce

Melós de Vedella amb Parmentier de Trufa: Braised veal cheek cooked until tender in red wine and thyme, served with creamy truffle potato purée

Crema Catalana: The quintessential Catalan dessert, a rich custard infused with lemon and cinnamon, topped with a caramelized sugar crust

Xuixos de Girona: Flaky, sugar-dusted pastry filled with creamy vanilla custard, served with dark chocolate sauce

Mel i Mató (Gluten-Free): Fresh Catalan cheese with honey, walnuts, and a sprinkle of orange zest

Bruschetta al Pomodoro: Grilled bread with garlic, diced tomatoes, basil, and olive oil

Caprese Salad: Fresh mozzarella, ripe tomatoes, and basil drizzled with extra virgin olive oil and balsamic glaze

Carpaccio di Bresaola: Thinly sliced cured beef served with arugula, shaved Parmesan, and a lemon-olive oil dressing

Risotto al Funghi: Creamy risotto with porcini mushrooms, a touch of white wine, and freshly grated Parmesan

Spaghetti alle Vongole: Classic spaghetti tossed with clams, garlic, chili flakes, and white wine

Penne all’Arrabbiata (Vegan): Short pasta in a spicy tomato and garlic sauce, finished with fresh parsley

Pollo alla Cacciatora: Tender chicken thighs braised in a sauce of tomatoes, olives, capers, and rosemary, served with roasted potatoes

Orata al Limone: Grilled sea bream fillet with a lemon-butter sauce, accompanied by sautéed spinach

Parmigiana di Melanzane (Vegetarian): Layered baked eggplant with tomato sauce, mozzarella, and basil, finished with grated Parmesan

Torta al Limone: Light and tangy lemon cake with a drizzle of limoncello syrup and whipped cream

Gelato Trio: A selection of artisanal gelato flavors: pistachio, chocolate, and vanilla, served with an almond biscotti

Affogato al Caffè: A scoop of vanilla gelato drowned in a shot of rich Italian espresso

Burrata with Prosciutto di Parma: Creamy burrata cheese paired with thinly sliced Prosciutto di Parma, heirloom cherry tomatoes, and a drizzle of aged balsamic vinegar

Seafood Crudo: A selection of fresh tuna, scallops, and red prawns, delicately marinated in citrus, olive oil, and Sicilian sea salt

Parmigiana di Melanzane (Vegetarian): Layers of baked eggplant, rich tomato sauce, basil, and melted mozzarella, finished with freshly grated Parmesan

Risotto al Tartufo Nero: Creamy risotto infused with black truffle and Parmigiano-Reggiano, topped with a touch of mascarpone

Homemade Tagliatelle al Ragù di Cinghiale: Fresh tagliatelle pasta served with a slow-cooked wild boar ragù, finished with rosemary and pecorino

Gnocchi alla Sorrentina (Vegetarian): Hand-rolled potato gnocchi baked with San Marzano tomato sauce, fior di latte mozzarella, and fresh basil

Filetto di Manzo al Barolo: Tender beef fillet cooked in Barolo wine reduction, served with truffle mashed potatoes and sautéed spinach

Branzino al Forno: Whole roasted sea bass with lemon, rosemary, and olive oil, served with roasted fennel and herb-infused olive oil

Melanzane Ripiene (Vegan): Stuffed eggplant with a filling of quinoa, zucchini, sun-dried tomatoes, and pine nuts, topped with basil pesto

Tiramisu: Classic tiramisu made with mascarpone cream, espresso-soaked ladyfingers, and a dusting of cocoa powder

Cannoli Siciliani: Crispy cannoli shells filled with sweet ricotta cream, candied orange, and dark chocolate chips

Panna Cotta al Limone: Silky lemon-infused panna cotta served with a raspberry coulis and fresh mint

Salmorejo: Creamy cold tomato soup from Córdoba, garnished with jamón ibérico shavings, crumbled boiled egg, and a drizzle of extra virgin olive oil

Boquerones en Vinagre: Marinated white anchovies served with piquillo peppers, parsley, and a touch of garlic oil

Tortilla Española (Vegetarian): Classic Spanish potato and onion omelet, served with alioli and roasted red pepper relish

Jamón Ibérico with Pan con Tomate: Thin slices of premium jamón ibérico served with traditional Catalan tomato-rubbed bread

Gambas al Ajillo: Juicy shrimp sautéed in garlic, chili, and olive oil, finished with fresh parsley

Setas al Ajillo (Vegetarian): Sautéed wild mushrooms in garlic and olive oil, served with a sprinkle of smoked paprika

Carrilleras de Cerdo Ibérico: Slow-braised Iberian pork cheeks in red wine and oloroso sherry, served with creamy mashed potatoes and sautéed green beans

Bacalao a la Vizcaína: Salt cod cooked in a rich Basque-style red pepper and tomato sauce, served with roasted potatoes

Pisto Manchego (Vegan): Spanish ratatouille with eggplant, zucchini, bell peppers, and tomatoes, topped with a touch of smoked paprika

Tarta de Santiago: Traditional almond cake from Galicia, dusted with powdered sugar and served with orange zest cream

Churros with Chocolate: Crispy churros served with a thick and velvety hot chocolate dipping sauce

Crema Catalana: Spain’s take on crème brûlée, flavored with cinnamon and lemon zest, topped with caramelized sugar