exteriorsign outsidestarting sparklerinteriorAmazing tile work in the restaurantChef Ramon FreixawineFried capersFarmhouse milk breadStuffed olives with VermouthCrac-oil-thymeTomato bread and “salchichon” from Vicgreat light fixtureFried sardinePurse stoolsome of the bread optionsAsparagus with mayonnaise; “Ferrero de foie”; Marine rush (foil-looking pack is completely edible)Red prawn cappuccino with toasted bread milk and bitter daikonSea weed cake, crayfish and caviar, citrus scallop“Umami” soup with bivalves and sea urchinHake presentationHake “en papillote” with green trace with burnt onion soupWinter “liljaceas”: the “calcots”Cardoon, broad bean and almondwineSuckling pig (served I think with white asparagus)“Tupinambos” (Jerusalem artichoke) with bacon and toasty butter“trinxat” of cabbage and potato with stalk, juniper and black berries, endives and “salsifis”“Tou dels Tiller’s” creamy with apple and passion fruitStilton croquete with chocolate“Bauma Carrat” with mushroom and spicy marcipan“Torta de Rufino” into a dry apricot with wine and pine nutsSugar coated pineapple, citric pineapple mint, pineapple marshmallow, pineapple-cinnamon bomb, “Gelipina-wasabi”Sweet time 1Sweet time 2Sweet time 3!
