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
cabbage leaf
potato stew
brussels sprout
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, spicy oil

a subtle sweetness;
onion royale,
bread crumbs, liquorice

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

from the henhouse right to the dish;
fresh egg,
black truffle from La Garrotxa

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

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, (optional)
right to the point

from our garden;
white and black turnips,
blue cheese

sweet and creamy;
pumpkin and its caramel,
pumpkin jam

evoking the landscape that surrounds us;
pine cones and pine 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
sponge cake with herbs
nettle
cabbage leaf
potato stew
brussels sprout
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, hot pepper oil

with a flower of the season;
artichoke royale,
bread, mint

cut at the moment;
pumpkin sobrassada,
cheese from La Xiquella, honey, black truffle

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

in different colors;
stems,
green sauce

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

the intimacy of a landscape;
buckwheat rice,
truffle, 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

from our fruit trees;
persimmon,
hand-dried

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

in different ways;
walnuts,
green, tender, frozen, macerated

inspired by the nature;
vegetable pastry

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