September Menu

Starters

• Scotched Bonitole, cockles, tomato and dried sherry foam

• Boned eggplant, creamy celery, grilled maitake, miso and citrus fruits vs Xavier Pellicer

• Pigeon and pork belly rice

• Marinated sardines with escalivada

Main course

• Hake with piparras pil pil

• Squid with caramelized onions

• Pork cheeks with peaches and rosemary air

• Fricandó vs Nandu Jubany

Desserts

• Melon impregnated with cherry, red pepper gel, lemon and basil granised and carrot sorbet

• Honey and curd in the textures of the musician tribut to Oriol Balaguer