DO YOU WANT TO BOOK THE CHEF’S TABLE?
Live an authentic gastronomic experience

Experience our cuisine
“You will enjoy a creative, signature, innovative and committed gastronomic proposal, inspired by the essence of traditional Empordà cuisine, where experience and creativity, the demanding selection of the best raw materials added to an excellent wine cellar, and an exquisite and professional treatment make the result leave no one indifferent …”.

Chef’s Table Menu
BAR
Appetizer Hour
Beer and citrus fruit
Cockles and escabeche marinade
Salted peanut
Tapas
Bread with fresh tomato topping and anchovies
Potato and onion omelette
Patata brava
SEASONAL DISHES
Mushroom with cream of freeze-dried mushrooms
Prawn cocktail
Foie gras cotton candy and smoked sweetcorn
Aubergine. Liquid and solid
STEWED DISHES
Veal with mushrooms
Cuttlefish with potatoes
BAKERY
Sobrasada buñuelo
Deep-fried xuixo pastry with cream of mushrooms and truffle
FOIE
Foie-gras creamy, lime sable, pear and fennel.
Apple Fuji smoothie
FOSSIL OYSTER
Gillardeau Oyster no. 0, citrus fossil, creamy oyster ice cream, cucumber and basil
VEGETARIAN SURF AND TURF
Courgette noodles and sautéed peas, seaweed; codium, Irish moss, carrageenan moss and oyster plant with garlic and parsley pesto sauce
TARTAR STEAK AND ITS BONES
45-day matured adult heifer steak, its bones with a truffled and cured yolk
SCAMPI
Grilled scampi tail. Brioche milk toast with spherified Norway lobster head and its stewed flesh
Infusion of its claws and palomino fino
RICE SQUARED
Creamy rice with mushrooms, cod entrails, veal tendons and truffle
BAKED RED MULLET
Matured red mullet. Baked potato and onion nigiri, roasted red mullet sauce and Montseny wasabi
SKATE MEDAILLON
Skate medallion cooked at low temperature with prawn shrimp sauce, creamy potato with ají amarillo and lemon (Peruvian causa), and mojo rojo sauce.
Cured white prawn from Palamós
TUNA AND VEAL TENDONS
Tuna steak, garlic and rosemary sauce with beef tendons and beetroot
KUMQUAT
Crispy white chocolate and passion fruit enveloping a natural passion fruit coulis with creamy white chocolate and Kumquat
NUTS AND DRIED FRUIT
Salted peanut mousse
Hazelnut ice cream
Crunchy caramelised almond crisp
Fermented yoghurt cream
Tamarind cream
Pistachio financier
Bo.TiC 2022
Creamy chocolate, hazelnut mousse, crispy biscuit and raspberry coulis
