Gastronomic menu
kitchen:
Fina Puigdevall, chef** Michelin
Martina Puigvert, headcook
space:
RCR arquitectes
Pritzker Prize 2017
menu
€155 (10% VAT included)
menu with wine
€195 (10% VAT included)
tasting menu
with products that emphasize on the
intimacy of the rural landscape from La Garrotxa
and the immutable cycle of the seasons
cava natura les cols mont-ferrant
from our garden;
bay leaf
brussels sprout
sponge cake with herbs
nettle
broad bean pod and its flower
snow flower
made with ancient wheats;
buckwheat & corn profiterole
corn
as a sign of hospitality;
welcome volcanic broth,
the land, the water
the best at present;
leaves, herbs and flowers,
three-colour olives
the caviar from La Garrotxa;
white beans from Santa Pau, d.o.p.
pig’s trotters, turnips
a subtle sweetness;
onion royale,
liquorice, bread crumbs
grilled;
peas,
blood sausage, bacon, snails, mint
from the henhouse right to the dish;
fresh egg,
black truffle from La Garrotxa
bred by Jordi Vilarrasa;
Duroc breed pork sausage,
turnip bacon
with the intention of closing the circle;
lamb’s liver and sweetbreads,
sheep milk, wool, thyme
a salted fish always present in the countryside cuisine;
cod,
fillet, brandade, guts, kokotxa
cooked like a tatin;
duck with pears,
pear chantilly, acorn
with the contrast of jams made here
catalan cheeses,
right to the point
from our garden;
white and black turnip,
blue cheese
springtime prelude;
violet flower,
liquor, tea
living nature;
pine cones and nuts,
pine tea
inspired by the nature;
vegetable pastry
to share;
chocolate bar,
an evocation to the restaurant space
tasting menu
with a contemplative look to our garden and henhouse
from Horizon House -the restaurant’s R&D- and based
on the products that these offer us, evoking the respect
to the land, the sustainable cuisine, the non travelled food
cava natura les cols mont-ferrant
from our garden;
bay leaf
brussels sprout
sponge cake with herbs
nettle
broad bean pod and its flower
snow flower
made with ancient wheats;
buckwheat & corn profiterole
corn
as a sign of hospitality;
welcome volcanic broth,
the land, the water
the best at present;
leaves, herbs and flowers,
three-colour olives
the caviar from La Garrotxa;
white beans from Santa Pau, d.o.p.,
cod guts, turnips
with a flower of the season;
artichoke royale,
bread, mint, vanilla
subtle and delicate;
the little flower,
pickled vegetables, dutch sauce
from the henhouse right to the dish;
fresh egg,
sweet onion from Croscat volcano
cut at the moment
pumpkin sobrassada,
truffle toast, cheese and honey
evoking a recipe of partridge with cabbage;
cabbage roll,
stew sauce
the intimacy of a landscape;
buckwheat rice,
black truffle from La Garrotxa, buckwheat veil
inspired in a beef Wellington;
beetroot,
puff pastry, dairy
with the contrast of jams made here;
catalan cheeses,
right to the point
with the first peas of the season;
peas with mint,
oil and salt
grilled;
red pepper,
french toast
praising springtime;
mimosa flower,
wild herbs, green tea
inspired by the nature;
vegetable pastry
to share;
chocolate bar,
an evocation to the restaurant space