ROASTED RED CRYSTAL PEPPER SALAD WITH TROUT ROE, FRESH LEAVES AND CRUNCHY QUINOA

Beet gazpacho with red fruits, iced coconut and basil.

Ceviche of mushrooms and vegetables with guacamole

Roasted salsifies with wild mushrooms and hazelnut hummus

Beans pisto lasagna with poached egg

Gnocchi in green mushroom sauce with crispy artichokes

Maresme peas soup with maitake and tofu

Sautéed green and white asparagus with pine nut pilpil

Leek tatin with couscous and cruciferous cream

Carrot risotto with crispy algae and black olives alioli

IBERIAN PORK CHEEKS rice with fresh and crunchy herbs

Creamy rice with a carpaccio of Palamos red prawns and mushrooms

Roasted and glazed poulard with mushrooms and spinach essence.

Grilled maigre loin with roasted avocado and pumpkin.

Black rice with baby squid and black trumpet mushrooms

Tempura tuna dice with shiso leaves and punzu sauce

Veal steak tartar with five mustards and pickled radish

SELECTION OF VEGAN CHEESES

GREEN TEA BREAD AND SPINACH WITH EVOO OR BUTTER

CATALAN CREAM OF ROASTED PUMPKIN WITH COCOA AND CHOCOLATE

RAW FRUIT SALAD WITH HIBISCUS AND CELERY AND ONION ICE CREAM

CREAMY SWEET POTATO ICE CREAM WITH PASSION FRUIT AND COCOA CRUMBS

APPLE TARTE TATIN WITH COFFEE CREAM

Drunken sponge cake with raspberries and elderberry cream