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
sponge cake with herbs
nettle
lettuce with wild mustard
eggplant lacquered with escalivada
sunflower seeds
brussels sprout
carrot cake
frozen vegetable butter

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, spicy oil

with the scent of the undergrowth;
wild mushrooms royale,
tortell d'Olot

from freshwater;
crayfish salad,
eel, frog's legs

trout and jabugo ham millefeuille,
consomé, garlic flower

from the henhouse right to the dish;
fresh egg,
royal agaric, stew sauce

evoking the recipe of partridge with cabbage;
cabbage roll,
stew sauce

with the intention of closing the circle;
lamb’s shoulder, 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, (optional)
right to the point

sweet and creamy;
pumpkin and its caramel,
pumpkin jam

served as a dessert;
wild mushroom in different textures,
carob

following the liturgy;
panellet,
pine infusion

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
sponge cake with herbs
nettle
lettuce with wild mustard
eggplant lacquered with escalivada
sunflower seeds
brussels sprout
carrot cake
frozen vegetable butter

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, hot pepper oil

a subtle sweetness;
onion royale,
bread crumbs, liquorice

cut at the moment;
vegetable sobrassada,
cheese from La Xiquella, flower honey

from the henhouse right to the dish;
fresh egg in different colors,
potato, green bean, carrot, red pepper

a game of textures;
vegetable "callos",
wild mushrooms

in different colors;
stems,
green sauce

the intimacy of a landscape;
buckwheat rice,
wild mushrooms, buckwheat veil

inspired in a beef Wellington;
beetroot,
puff pastry, dairy

with the contrast of jams made here;
catalan cheeses, (optional)
right to the point

with croissant;
red pepper and hot pepper,
oil and salt

with the scent of smoke and grill;
roast sweet potato,
black chanterelles

with a nowadays language;
honey and cottage cheese flower,
walnuts, ratafia

inspired by the nature;
vegetable pastry

to share;
chocolate bar,
an evocation to the restaurant space