The dishes we cook today

21 October 2019

 


Pomegranate, fresh cheese, quince, ceps, pine nuts   

Fig’s, fresh goat cheese, pistachio and mint

Lactaires, pinenuts mayonaise    

Pumpkin cream-soap with caramelized hazelnut

Egg-Plant with black chanterelles & peanut cream   

Llenegues (mushrooms), onion and rocket  

Ceps (Boletus Edulis), roasted in the oven, with ceps salt  

Lactaires, pine nuts mayonnaise     

Rice with pig’s trotter & shrimps from Roses

Risotto with white truffle from Piamonte, boletus edulis  

Red Scorpion fish cooked in the oven or grilled

Dentex fish from Roses, hazelnuts, coriandre & basil  

Lamb, candied leg with anchovies 

Beef filet, in red wine sauce

Rabbit, roasted with catalan sausage     

 

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