Menus and wines

Menus designed for you

Menus with Michelin Star

The Villa Retiro restaurant, 1 Michelin star, has three different gastronomic experiences. Three menus where you can taste a meal based on the product and the market, and always with innovation, but without losing the essence of traditional cuisine.

Classic Menu

Welcome Appetizer
Aired beetroot bonbon, Picked stem, cod brandaole and caviar
White prawn tartar, it’s pure esence, creamy horseradish and mascarpone sauce and basil oil Bloody Mary fake tomato
Brie cheese and black truffle

Squashed mushrooms, pumpkin and dashi
Low temperature cooked Roast beef with Lagavulin, tuna belly sauce from L’Ametlla de Mar, capers and pickled chili peppers
Duck and corn feed chicken cannelloni with truffle bechamel sauce
Saffron rice with Delta del l’Ebre seafood, kalamata olives and rocket
Rum cocktail, seasonal fruit and citrus fruits
Our Comtesa ice cream version

Water, artisenal breads and petit fours selections
€69 per person (whole table)
Alcoholic beverages and soft drinks not included. VAT Included

Homage Menu

Appetizers
Aired beetroot bonbon, Picked stem, cod brandaole and caviar
White prawn tartar, it’s pure esence, creamy horseradish and mascarpone sauce and basil oil
Bloody Mary fake tomato
Brie cheese and black truffle

“Ilercavones” (Iberians): from VI BC century
Acorn Putted tart, chickpea, puree, grape essence, hare roastbeef
Creamy artichoke “panellet” and pine nuts
Charred celery, duck demi glace, and magret
Lentils spheres, iberian pork consommé, pig jowls, smoked eel

Romans: till the IV century
Escabeche Mussel own versions
“Delta” oyster with white garlic and yeast, black garlic emulsion.
Squid stew with it’s own, squid tartar, squid ink charred bread.
Wild herbs cream, manzanilla olives, kale textures and almonds.

Arabs: till the XII century
Tuna salad in a saffron cloud
Pistachio mousse, puffed wild rice, salmon eggs.
Goats cheese couscous and turmeric, carrot cream, orange and spices
Green asparagus creamy rice, termented lemon emulsion, sea nettles and sage.

Christians: till the XX century
Lobster steamed brioche, filled with lobbster corals emulsion.
Marinated monkfish, aged tomato sauce, dill.
Prawn, mushrooms and egg.

Present

Fillet of beef tartar, charcoal grilled bone marrow, mousse, crispy tendons tuille with demi glace.
Our version of “tarta opera” with duck, puff pastry, thyme semicold, creamy foie and iced demi.
Suckling iberian pig belly, onion “pil pil”, apple textures, Pedro Jimenez.

Desserts

Íberians: Cottage cheese honeycomb, with honey, walnut cream.
Romans: Raisin and nutmeg cookie, spices ice cream.
Arabs: Custard mille- feuille, spices, sesame praline. Strudel
Cristians: Crispy cinnamon roll, “Menjablanc” cream, red fruits, citrics.
Present: Delta del Ebro and Japan.

Water, artisenal breads and petit fours selections

€108 per person (all the table)

Wine pairing, €55 per person
Alcoholic beverages and soft drinks not included.
VAT Included

More than a Homage Menu

Appetizers
Aired beetroot bonbon, Picked stem, cod brandaole and caviar
White prawn tartar, it’s pure esence, creamy horseradish and mascarpone sauce and basil oil
Bloody Mary fake tomato
Brie cheese and black truffle

“Ilercavones” (Iberians): from VI BC century

Acorn Putted tart, chickpea, puree, grape essence, hare roastbeef
Creamy artichoke “panellet” and pine nuts
Charred celery, duck demi glace, and magret
Lentils spheres, iberian pork consommé, pig jowls, smoked eel

Romans: till the IV century

Escabeche Mussel own versions
“Delta” oyster with white garlic and yeast, black garlic emulsion.
Squid stew with it’s own, squid tartar, squid ink charred bread.
Wild herbs cream, manzanilla olives, kale textures and almonds.

Arabs: till the XII century

Tuna salad in a saffron cloud
Pistachio mousse, puffed wild rice, salmon eggs.
Goats cheese couscous and turmeric, carrot cream, orange and spices
Green asparagus creamy rice, termented lemon emulsion, sea nettles and sage.

Christians: till the XX century

Lobster steamed brioche, filled with lobbster corals emulsions.
Marinated monkfish, aged tomato sauce, dill.
Prawn, mushrooms and egg.
Sea cucumber “suquet” potato parmentier.

Present

Fillet of beef tartar, charcoal grilled bone marrow, mousse, crispy tendons tuille with demi glace.
Our version of “tarta opera” with duck, puff pastry, thyme semicold, creamy foie and iced demi.
Hare sausage “ a la royale”, hare demi glace and raspberries.
Suckling iberian pig belly, onion “pil pil”, apple textures, Pedro Jimenez.
Pigeon breast, green bell pepper sauce, basil, pigeon and coffee demi glace.

Assortment of cheeses


Desserts

Íberians: Cottage cheese honeycomb, with honey, walnut cream.
Romans: Raisin and nutmeg cookie, spices ice cream.
Arabs: Custard mille- feuille, spices, sesame praline. Strudel
Cristians: Crispy cinnamon roll, “Menjablanc” cream, red fruits, citrics.
Present: Delta del Ebro and Japan.

Water, artisenal breads and petit fours selections

€138 per person (all the table)

Wine pairing, €70 per person
Alcoholic beverages and soft drinks not included.
VAT Included

Villa Retiro Winery

The restaurant has a cellar with more than fifty denominations of origin, international, sparkling and sweet wines. Next, you can see our wine list: