Starters

• Green salad
• Soup of the day
• Pasta soup

First courses

• Fish terrine with Marie Rose sauce and lettuce
• Penne Bolognese
• Boiled potatoes and green beans
• Fish-stuffed piquillo peppers au gratin

Second courses

• Beef fricandó stew with peas
• Grilled hake, salmon, botifarra sausage, beef steak or pork loin with potatoes
• Oven-baked pig’s trotter
• Oven-baked cod with raisins and pine nuts

Desserts

• Homemade crème caramel
• Crema catalana (crème brûlée)
• Blancmange
• Mousse of the day
• Ice cream
• Yoghurt
• Seasonal fruit

Price: €14.00 weekdays / €20.00 weekend

Winter menu

• Prawn and artichoke salad with black truffle — €35.00
• Lobster salad with lobster tartare and virgin olive oil — €60.00
• Artichoke hearts au gratin stuffed with brandade and béchamel — €21.00
• Salad of Palamós prawns with vinaigrette — €42.50
• Cod tripe stew with Oristà chickpeas — €19.75
• Roasted scallops with artichokes and a vinegar and honey reduction — €30.00
• Slices of foie gras on a bed of caramelised apple — €24.50
• Roasted lobster with artichokes and Parmentier potatoes — €32.00
• Jabugo ham with pa amb tomàquet — €24.50

Chef Toni recommends

• Sautéed baby octopus with garlic and parsley — €95.00
• Kokotxas in salsa verde — €38.00
• Rice with broth, squid and prawns — €30.00
• Homemade foie gras and truffle terrine with toast — €27.50
• Sea cucumber meunière— €38.00
• Sautéed baby squid with garlic and parsley — €28.50
• Confit of cod loin with oil, Oristà chickpeas, romesco sauce and apple purée — €24.50
• Fillet of hake with burnt garlic — €23.00
• Fillet of sea bass on a bed of potato and onion au gratin — €36.00
• Grilled John Dory with vegetables — €36.00

Meat

• Fillet of beef with foie gras, apple compote and port — €28.00
• Steak tartare with Parmesan — €27.00
• Stewed oxtail with red wine from El Penedés — €21.00

Black truffle season

• Chef Toni’s creamy scrambled eggs with black truffle — €35.00
• Toast with shaved black truffle — €35.00
• Pheasant cannelloni with black truffle and cream — €35.00
• Baked truffles wrapped in bacon — €80.00
• Grilled slices of Galician entrecôte with black truffle — €45.00
• Steak tartare with black truffle — €45.00

Hunting season

• Partridge stewed in port with black truffle dust — €25.00
• Hare à la royale cooked until tender — €28.00
• Loin of Els Ports goat with sweet and sour sauce — €32.50