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Port tapas
Port tapas
Anchovy, Spring 2017
- 4.5
unit
White and cured Anchovy marriage
- 3.2
unit
Seville -styled dressed potatoes and cured mackerel
- 10
Andalusian-style aubergine
- 11
Tomato salad with fresh seaweed
- 12
Pickled octopuses with spicy vegetables
- 10
Amberjack peruvian "tiradito" with pumpkin
- 18
Oyster "au naturel"
- 4
unit
Tsukiji Oyster
- 4
unit
Fried oysters with spicy salmon roe
- 16
Galician cockles, La Barra-style
- 22
Alhucemas-style fine clams from carrill
- 34
Over the grill
Over the grill
Grilled galician razor clam in ponzu sauce
- 4
unit
Hake "kokotxas" in pil-pil sauce
- 18
Grilled sardines in a soft "romesco" sauce
- 12
Grilled cutterfish brutesca style
- 16
Grilled Northern Sole
-
M/P
Grilled Wild Turbot
-
M/P
Grilled Wild Seabass
-
M/P
Grilled Stuffed Squid with Sppicy Egg Yolk
- 18
Sea Urchin · Egg · Caviar
- 15
Mackerel with sushi rice
- 18
Barceloneta Grilled Prawns XXL
-
15 € /100 gr.
Offshore
Offshore
Sea cucumber from roses in a spicy stir-fry
- 36
Grilled eel in garlic and pepper sauce
- 20
Trifón-style stingray "A la madrileña"
- 26
Slightly pickled red tuna
- 26
"Suquet" stew of red scorpion fish from Cala Montjoi
- 32
"Great wall" red mullet
- 30
Garlic shrimp rice
- 34
La Barra rice (baby squid, black sausage)
- 28
Great seafood dishes
Great seafood dishes
Formentera-style fried spiny lobster with chips and fried egg
-
15 €/ 100 gr.
Formentera-style fried common lobster with chips and fried egg
-
12 € / 100 gr.
On Dry Land
On Dry Land
Wagyu Steak
-
18 € / 100 gr.
Fresh Waters
Fresh Waters
Maresme strawberries and cream
- 12
Chocolate, chili, olive oil and salt
- 8
Hazelnut and coffee dorayaki
- 8
Brie cake with melanosporum truffle
- 15
Fresh cheese millefuille with honey and pine nuts
- 14