GOURMET MENU

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Steak tartar or Foie micuit with rosemary and jams

Cream of leeks, pickles, smoked eel and tarragon oil

Squid with onion cream 2.0

Wild punk scorpionfish with grilled roots

“Fricando” stew of veal cheek with wild mushrooms

Green apple textures, celery and lime

Textures of chocolate by Oriol Balaguer

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 Price                                   50 €

 Wine pairing                    75 €