Following Grandma Montserrat’s recipe since 1963

Au gratin, with Grand de Bagergue cheese and egg yolk

Mixed salad with goat cheese ravioli, nuts, raisins and a Modena reduction

Tuna belly and onion from Figueres

With carrot sticks, walnut bread and black olives

With Idiazabal cheese and foie shavings

Fried potatoes with spicy sauce and aioli

Strips with cane honey

Pork tripe, according to Grandma Montserrat’s recipe, since 1963

Crispy and toasted

With potato parmentier

1-kg (approx.) cut

400 g (approx.). Veal from Vall d’Aran

Authentic botifarra made in the Aran Valley by Ordóñez butchers

180 g beef, lettuce, tomato, caramelised onion, bacon, cheese, fried egg, French fries and bread from our bakery

With lettuce, mustard, cheddar cheese, honey, fried potatoes and bread from our workshop.

With sweet potato puree

Emblematic restaurant dish

With potato and without bones

Iberian pork shoulder, D.O. Dehesa from Extremadura. Produced by: Barbellido. Minimum ageing: 12 months. Gluten-free

Each layer has a different texture

With vanille ice cream

According to our great-grandmother María’s recipe, since 1915

Home made egg custard

(Nocilla, sugar or burnt Catalan cream)

With coulis of berries

Graciano, Tempranillo, Garnacha, Cariñena
CVNE

Tempranillo
Bodega LAN

Garnacha
Bodega Paco García

Tempranillo, Mazuelo, Garnacha
Marqués de Vargas

95% Tempranillo, 5% Garnacha
Bodegas Luís Cañas

90% Tempranillo, 7% Graciano, 3% Mazuelo
Bodegas Herederos del Marqués de Riscal

Tempranillo y Merlot
Bodegas Montebaco

90% Tempranillo, 10% Cabernet Sauvignon
Finca Villacreces

Tinta Fina, Cabernet Sauvignon, Merlot,
Tempranillo
Conde San Cristobal

Xarel·lo, Macabeo, Parellada
Vallformosa Grup

Macabeu, Xarel·lo, Parellada, Chardonnay
Bodega Mont-Ferrant

Macabeo, Xarel·lo, Parellada
AT Roca