Michelin     Repsol

DO YOU WANT TO BOOK THE CHEF’S TABLE?

Live an authentic gastronomic experience

For a maximum of 4 persons, only the Chef’s Menu will be served.

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

Duck with orange
Cuttlefish with potatoes
Liquid sea and mountain

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

MELON WITH SEA HAM

Melon sorbet, cured sardine crystal, cantaloupe melon and codium seaweed smoothie

FOSSIL OYSTER

Gouthier Oyster no. 1, citrus fossil, creamy Gouthier Oyster no. 2 ice cream, cucumber and basil

THAI RAZOR SHELL

Grilled razor shell with Thai sauce. Hot
Razor shell tartar, creamy lime, coconut, coriander and
sriracha sauce. Cold

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

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