Restaurant Sala does not aim to fit into any specific category of cuisine because we value freedom and creativity and defend the personality of a unique style of cooking. Furthermore, the restaurant is committed to always using seasonal products and choosing those with the highest quality.

Reservations
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Perot Rocaguinarda

the restaurant

1

Starters

  •  Olive sphere, salmon tartare and vermouth.

First courses

  • Tomato soup with prawns, burrata, summer truffle and basil oil.
  • Roasted scallops with sautéed seasonal mushrooms and garlic shoots.
  • Pheasant cannelloni with smooth béchamel and black truffle oil.
  • Confit of cod loin with oil, romesco sauce, apple purée and Oristà chickpeas.

Second courses

  • Galician entrecôte rested and sliced, and served with virgin oil and coarse salt.
  • or
  • Stewed oxtail with red wine from Montsant.

Desserts

Chef Toni’s dessert of the day.

Price: 65,00

Seasonal tasting menu

the restaurant

1

Starters

  • Olive sphere, salmon tartare and vermouth.

First courses

  • Homemade foie gras terrine with toast.
  • Roasted lobster with seasonal mushrooms and Parmentier potatoes.
  • Basque-style wild turbot with green asparagus and apple purée.

Second courses

  • Fillet of beef with foie gras, port and apple compote.
  • or
  • Steak tartare with Parmesan shavings.

Desserts

  • Citrus cup
  • Cheesecake made with cheeses from Olost
  • Ratafia ice cream

Price: 85,00

The restaurant