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Barcelona

April 4, 2025
fresh natural oyster (und.)
fresh oyster seasoned with chorizo ponzu (und.)
cabbage from our garden, ponzu and comte 24 months
Bocata de oreja brava (und.)
shrimp tartar canapé (und.)
burrata with green mole and fried bimis
extra-sweet tomatoes from Granada with dressing
green bean stew
roasted cabbage, miso, black garlic and lemongrass
braised Aranjuez carrots, curry, grapefruit
flame grilled artichoke, smoked menier, chili peppers and oyster leaf
semi-cured golden, almond, red grapes
creamy rice with baby squid, seaweed and fried crab
Squid and fried squid stew omelette
Chicken wings, egg yolk, sweet potato, truffle
Almadraba tuna tartar, spinach and red butter
salt cod, 'cap i pota', spangles
Grilled sea bass, homemade kimchi and grilled cabbage
Turbot Basque style with braised lollo and snow peas
Grilled sea bass with green pepper and pea pods
fried snapper Cantonese style, endives with yogurt
San Roman escalope, egg and truffle
Grilled grain chicken, green vegetables, green curry, green garlic, green curry
Strogonoff of cheeks, mountain caviar
beef chop steak tartar, toasted farmhouse bread
Mute duck from Penedés, sweet corn and mole amarillo
National beef sirloin steak, port juice

(NO. 631)

93 514 00 50

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Barcelona menu

(NO. 631)

April 4, 2025
fresh natural oyster (und.)
fresh oyster seasoned with chorizo ponzu (und.)
cabbage from our garden, ponzu and comte 24 months
Bocata de oreja brava (und.)
shrimp tartar canapé (und.)
burrata with green mole and fried bimis
extra-sweet tomatoes from Granada with dressing
green bean stew
roasted cabbage, miso, black garlic and lemongrass
braised Aranjuez carrots, curry, grapefruit
flame grilled artichoke, smoked menier, chili peppers and oyster leaf
semi-cured golden, almond, red grapes
creamy rice with baby squid, seaweed and fried crab
Squid and fried squid stew omelette
Chicken wings, egg yolk, sweet potato, truffle
Almadraba tuna tartar, spinach and red butter
salt cod, 'cap i pota', spangles
Grilled sea bass, homemade kimchi and grilled cabbage
Turbot Basque style with braised lollo and snow peas
Grilled sea bass with green pepper and pea pods
fried snapper Cantonese style, endives with yogurt
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