MENU

    • Starters

    • "Trinxat" (cabbage, potato, pork and black sausage)

    • Chicken caneloni with truffle and gratin

    • Cold soup of the day

    • Goat cheese salad with crunchi bacon, nuts and red fruits vinaigrette

    • Handmade croquettes

    • Pasta soup and meatballs

    • Pasta with Bolognese sauce

    • Toast with roasted vegetables with Cantabrian anchovies

    • Tomato premium with tuna belly and basil

    • Traditional onion soup with thyme, egg and au gratin

    • Traditional snail casserole in sauce

    • Rices (minimun 2 persons)

    • Black rice with cuttlefish, prawns, clams and garlic sauce

    • Mountain rice

    • Stew and Roasts

    • Catalan stewed chicken

    • Duck confit with roasted apple and vegetables

    • Lamb back at low temperature (12 hours)

      -10 hours cooking at low temperature-

    • Lamb terrine with red fruits and mushrooms

    • Pork belly at low temperature with cauliflower mashed

    • Fish

    • Baked cod with "Romesco" sauce and green asparagus

    • Baked river trout with vegetables

    • Baked salmon with peas

    • Fresh fish of the day

    • Grill

    • Ibéric secret (grill pork)

    • Lamb chops

    • Little chicken

    • Matured cow entrecôte

    • Rabbit with garlic and parsley

    • Trio of artisan sausages from Andorra with beans

    • Dessert

    • assortment of cheeses with toast and quince

    • Catalan Cream

    • Chocolate coulant with cream and red fruit sorbet

    • Cottage cheese with honey and walnuts

    • egg flan with coffee

    • House Ricotta Cheesecake

    • Ice cream: Vanilla, chocolate, caramel, cream, lemon, red fruits, tangerine

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