Appetizers
Tomato bonbon.
Razor clam wrapped in nori seaweed with seafood salpicón – Creamy avocado, egg yolk, lemon zest, white prawns,
caviar, jalapeño pickle.
Delta oyster – Hibiscus flower syrup.
Marshmallow – Pickled gherkin, anchovies, olives and piparras Gilda.

La Catedral del Vi
Lemon and basil meringue, cheese cream, aged wine gel and pine nuts.
Liquified lettuce, La Ràpita prawn tartare and vermouth.
Jerusalem artichoke Royal, cockles from La Ràpita and truffle.

Torre de l’Ermita l’Aldea
Squid in two textures – Onion-and-Ink squid fritter, marinated squid tartare with mayonnaise, dill and Wasabi.
Cuttlefish and ginger consommé with grilled iberian pork jowl foam.
Cuttlefish and octopus rice – Cuttlefish rice with octopus, pickled turnip, kimchi mayonnaise.

Faro del Fangar
Saffron eel suquet.
Eel chapadillo with romesco sauce.
Wild sea bass, jalapeño escabeche, seasonal vegetables with Iberian ham and dashi.
Grilled red prawn from L’Ametlla de Mar with a seafood cream.
Eel elvers in pil-pil sauce with hake kokotxa and caviar.

Ullals de Baltasar
Kung-pao style marinated duck tartare, crispy chicken skin – Hoisin, ginger, garlic, coriander marinade and
horseradish.
Salt- and citrus-marinated foie micuit, butter-confit, brioche.
Oxtail and pork terrine, marinated egg yolk, egg white foam and truffle.

Montcaro
Hare à la Royale.
Hispanic wild goat country pâté.
Sweetbreads in two cookings, parsnip purée, mustard sauce.

Boscos de Paüls
Lemon thyme crème anglaise, pine nut sponge cake, fir honey gel, rosemary ice cream and smoked lemon nitro foam.

Els Templers
Rice pudding and cinnamon sablé bonbon, white chocolate and ginger.
Frozen chocolate foam, passion fruit toffee, chocolate crunch.
Cold chocolate cannelloni, cinnamon sabayon, Amaretto béchamel and lemon gel

Waters, artisan breads and petit fours selection