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
Crispy corn claw, lobster salad and mole coulis
Bloody Mary fake tomato
Brie cheese and black truffle
Prawn Cocktail
L’Ametlla de Mar, Red tuna tataki
Roasted duck and chicken cannelloni with truffle bechamel
Spit Roast chicken rice, thyme mayonaise
Catalan custard Textures
Vanilla and creo chocolate
Water, artisenal breads and petit fours selections
69 € per person
(whole table)
Alcoholic beverages, soft drinks and coffees not included
VAT Included
Homage Menu
Appetizers
Aired beetroot bonbon, Picked stem, cod brandaole and caviar
Crispy corn claw, lobster salad and mole coulis
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.
Octopus tempura witjh “salsa verde”
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.
Hare sausage “ a la royale”, hare demi glace and raspberries.
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
Wine pairing, €45 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
Crispy corn claw, lobster salad and mole coulis
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.
Octopus tempura witjh “salsa verde”
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.
Duck, green bell pepper sauce, basil, duck 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
Wine pairing, €65 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:
