WITH SOUR APPLE AND LIME GEL

THE FAMOUS IBERIAN HAM CROQUETTE
THE TRADITIONAL FRICANDO MELOSA

BEWARE THAT THERE IS ONE THAT ITCHES A LITTLE MORE…

MARINATED SALMON CUBES WITH BEETROOT AND SOUR APPLE EXPRESSION

GRILLED WITH LEMON THYME FLAVOURING

WITH PRAWN CARPACCIO

FOIE GRAS SANDWICH WITH TRUFFLE AND SOUR APPLE

WITH MUSTARD SABAYON AND POTATO STRAW

IN TWO TEXTURES WITH MONGUETA DE SANTA PAU COBBLESTONES

WITH MONKFISH, LOBSTER, GREEN BEANS, POTATO AND ESCALIVADA SOUP

BURRATA, TOMATO IN TEXTURES, SMOKED EEL AND PESTO

LOW TEMPERATURE EGG, GARLIC PRAWNS AND TORREZNO BACON

ESPARDEÑAS, POTA BLAVA CHICKEN, BLACK SAUSAGE AND COASTAL CUTTLEFISH

OF LOCAL VEGETABLES WITH A THAI TWIST

MONKFISH WITH SHRIMP

ABSTRACTION OF SEA AND MOUNTAIN SQUID

COD SNOUT WITH CATALAN TERRINE

CHICKEN OF POTA BLAVA WITH BAKED APPLE BECHAMEL SAUCE AND FOIE GRAS

PRIORAT WINE PEARS STUFFED WITH CATALAN IBERIAN PORK

LAMB TIMBALE, GRILLED AUBERGINE HUMMUS WITH TABBOULEH

GRILLED FENNEL OSMOTIADA WITH COCONUT ICE CREAM AND BERRIES

CHOCOLATE TEXTURES WITH BAILEYS CREAM

A REINTERPRETATION OF THE MUSIC

CREAMY GORGONZOLA CHEESECAKE WITH QUINCE ICE-CREAM

THE POSSIBILITIES OF MELON