A creative signature gastronomic proposal
Our menus
Tasting menu
SNACKS
WELCOME COCKTAIL
Bloody Mary
BAR
Cockle and escabeche
Peanut
Bread with tomato and anchovy from la Escala
Potato and onion tortilla
Squid a la romana
SEASON
Aubergine and Idiazábal cheese
Onion from Figueres creamy and parmesan serum
Cod brandade and red bell pepper
Garlic white shrimp from Palamós
Sugar candy, foie-gras and corn nuts
Gazpacho and watermelon
ROASTS
Fish suquet
Chicken with lobster
“Senyoret” rice
BAKERY
Pesto cupcake
Xuixo from Girona with mushroom and truffle
Sobrasada from Mallorca buñuelo
MENU
CREAMY OLIVIER SALAD
Diced green beans, red pepper, carrot, olive and pickle
Smoked eel consommé aspic
Caviar cream, plankton mayonnaise and potato emulsion
WHITE GARLIC AND WHITE SHRIMP
White shrimp from Palamós, cured,
Grilled sardine consommé, white garlic sorbet
Sourdough bread, basil oil and white flowers
SQUID
Roast squid gyoza
Potato cream, squid noddles
Ink sauce and grilled red bell pepper oil
TURBOT AND PRAWN
Grilled turbot
Tail, sauce, gnocchi and oil of Palamós prawn
Turbot collagen and fennel air
DUCK
Duck al manttone with roast duck sauce
Creamy parsnip, morchella filled with duck magret
Crispy duck skin with foie gras
Roasted duck consommé
DESSERTS
KUMQUAT
White chocolate and passion fruit crunchy
Fresh passion fruit interior
Kumquat creamy and white chocolate mousse
STRAWBERRY
Strawberry sorbet, coulis and crunchy
Cream emulsion
Muscat jelly and strawberry
Vinegar spherical
COMPASS
70% dark chocolate cream
Lime truffle and ice cream,
Licorice crunchy and cocoa sable
190€
The Chef’s Menu
SNACKS
WELCOME COCKTAIL
Bloody Mary
BAR
Cockle and escabeche
Peanut
Bread with tomato and anchovy from la Escala
Potato and onion tortilla
Squid a la romana
SEASON
Aubergine and Idiazábal cheese
Onion from Figueres creamy and parmesan serum
Cod brandade and red bell pepper
Garlic white shrimp from Palamós
Sugar candy, foie-gras and corn nuts
Gazpacho and watermelon
ROASTS
Fish suquet
Chicken with lobster
“Senyoret” rice
BAKERY
Pesto cupcake
Xuixo from Girona with mushroom and truffle
Sobrasada from Mallorca buñuelo
MENU
OYSTER
Freeze-dried oyster with caviar
Gouthier oyster n.2 sorbet and lemon air
BROWN CRAB
Brown crab tartar with cockle water
Creamy Basil and Lime
Macadamia horchata and crunchy bread
COD FISH "EMPEDRAT"
Cod fish "esqueixat", creamy bean, olive, pepper and tomato
Cod skin consommé
Escarole and pepper vinaigrette
STEAK TARTAR AND ITS BONE
Old Galician beef matured 45 days
It bone of beef sauce
Truffled and cured egg yolk grating and caviar
RAY
Steamed ray
Seasonal small vegetables
Scarlet shrimp sauce and Thai coconut milk
FREE-RANGE CHICKEN WITH SCAMPI
Laminated of free-range chicken, scampi tail
Chicken sauce with scampi, Catalan picada
Scampi tweezer mimetic with roast chicken sauce
Crispy skin
TOMATO
Cherry tomatoes, coulies and slush lettuce
Basil creamy and parmesan creamy
Pickled onion, micro tomatoes
Green olive and black olive shots
RED MULLET
Rouget vapeur, riz sec à l'étrille
Crème de safran, sauce rouget et ètrille
Épine de rouget frit et crémeux de pomme de terre et citron vert
PIGEON
Charcoal grilled pigeon breast
Brio-bread of pigeon thighs and wings with onion and red wine
Pigeon bone and parfait and Kalamata olive coulis
DESSERTS
LIPS
Raspberry slush
Lime mousse and raspberry jelly
GYOZA
Passion fruit and mango sorbet
Pinneapple creamy and fresh fennel
DICE GAME
Pistachio mousse and micro bread
Peanut glazed biscuit
Yogurt and tamarind coulis
Freeze dried yogurt and hazelnut
Yogurt and red fruits crunchy and chantilly emulsion
Bo.TiC 2024
Dark chocolate creamy
Hazelnut mousse
Dark chocolate crunchy
Raspberry coulis
250€
Wines
Wide wine list with over 800 labels from different countries:
Spain, France, Portugal, Italy, Germany, Austria, New Zeland, Turkey, USA, Argentina, South Africa, Chile and Australia.
- The menus do not include the drink.
- The menus will be served at full tables.
- The menus can be modified according to market or novelty, but the structure will be the same.
