Menu

Snacks

Mochi with sobrasada and Mahón cheese
8.00
Cockle soufflé, sourdough and hondashi
9.00
Chicken skin and squid sandwich
9.00
Sea urchin vol-au-vent, straciatella and wasabi
9.00
Sea bass ceviche toast and avocado
9.00
Wagyu terrine, brioche and foie gras
14.00
Beetroot, smoked eel and caviar
15.00

Seasonal

Mushroom ice cream, portobello mushrooms and truffle
35.00
Morel, polenta, vin jaune and Ferrer cheese
40.00
Maresme peas, pistachio and glacial ficoide
45.00

The Sea

Razor clams a la donostiarra with ponzu
24.00
Tuna belly with pine nut emulsion
38.00
Turbot a la beurre blanc with caviar
42.00
Sea cucumber with carbonara sauce
55.00

Meats

Bresse pigeon cooked two ways, artichoke and cacao
52.00
Iberian suckling pig with cantonese
55.00
Miyazaki A5 Wagyu fore rib
100g/70

Thinking of Sweets

Bordaloue tart millefeuille
10.00
Rice Ice Cream Slice, Nori and Caviar
12.00
Raspberry, Rose, Hibiscus and Genmaicha Tea
14.00
Chestnut, Mandarin and Hazelnut
14.00
Soy Sauce and Chocolate Tartlet
16.00

We have information available regarding allergies and/or intolerances.

The à la carte option is served exclusively during lunch service and must be ordered by the entire table.

Due to the complexity of our dishes, it is not possible to list all ingredients.
We kindly ask that any allergies, intolerances, dietary restrictions, and/or ingredients you wish to avoid be communicated at least 72 hours in advance; otherwise, we may not be able to accommodate adaptations.

For the à la carte option, a minimum order of 3 snacks and 2 main dishes per person is required.

Our prices are subject to change.

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