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