• Crusty cristal bread brushed with tomato and extra virgin olive oil
  • Grilled potatoes with ox tail and garlic mayonnaise
  • Foie mi-cuit with fig jam
  • Grilled potatoes with shrimps and zucchini
  • Scrambled eggs with chips and fresh duck liver
  • Grilled red prawns
  • Tuna and boletus carpaccio with pistachio oil
  • Anchovies from El Xillu with olives and tomato & oil jelly
  • Seasonal tomato salad with dried tuna amb parmesan cheese
  • Grilled red prawns
  • Tuna tartar with papaya, avocado and soy sauce
  • Tempura cuttlefish donuts
  • Confited pork belly burrito with prawns and kale



  • Corn panacota with glazed scallops
  • Wanton ravioli with pork feet and mango, with a red pepper sabayón
  • Green asparagus risotto with spirulina and goat cheese
  • Anglerfish terrine with confited tomato and grapes
  • Caramelized tuna tataky with tomato jam and soya pearls
  • Grilled beef tenderloin
  • Duck magret burger with foie
  • Mellow and crunchy pork with grilled sauce
  • Steak tartare


  • Creamy white with dried apricots jam and pistachios
  • Cheesecake foam with oreos and red berries
  • Chocolate soufflé with praline inside and coco ice cream
  • Chocolate dessert
  • Date biscuit with ginger and vanilla ice cream