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Specialties and seasonal dishes

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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)

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Calçots with "romesco" sauce

Grilled artichokes

Artichokes omelette

Vegetables scrambled

Escudella

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