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 tasting menu

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: 70,00

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: 90,00

Menu

the restaurant

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Summer menu

  • Prawn and artichoke salad with black truffle — €35.00
  • Lobster salad with lobster tartare and virgin olive oil — €38.00
  • 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

Seasonal tasting menu

  • Homemade foie gras and truffle terrine with toast
  • Roasted lobster with artichokes and Parmentier potatoes
  • Fillet of sea bass on a bed of potato and onion au gratin
  • Fillet of beef with foie gras, port and apple compote
  • Steak tartare with Parmesan shavings
  • Hare à la royale cooked until tender
  • A selection of homemade desserts

Price: €90.00

This month's recommended wines

  • Pere Ventura Tresor Brut Nature Gran Reserva, D.O. Cava — €23.00
  • Rascarà Brut Nature 2014, Celler Ton Mata Bufadors, Corpinat — €58.00

The restaurant