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Specialties and seasonal dishes


Baby broad bean salad with cured duck breast and salmon

Goat cheese salad and tomatoes with basil oil

Sautéed broad beans, prawns and chanterelle mushrooms

Snails au gratin

Char-grilled seasonal vegetables served with two sauces

Veal fillet in port wine sauce with spinach "a la catalana"

Char-grilled cod with potatoes and "all i oli" (Catalan garlic sauce) au gratin

Magret of duck with forest berry sauce

Char-grilled "Presa Ibérica" (Iberian pork stake specialty) with truffle oil

In "Calçots season" (november to april)


Calçots with "romesco" sauce

Grilled artichokes

Artichokes omelette

Vegetables scrambled


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