Menu 2017

Carpaccio of Red Prawn, vermouth and nuts

Squid a la Bruta Ravioli with “sobrasada”

Tubers, vegetables, leaves and “peix sec”

Pagès farmers egg and rabbit


Cod, pil-pil, mushrooms and algae

Lobster casserole and “arroz a banda”

Slaughter rice

Fried meat and local wild herbs


Cottage cheese, pine nuts and pine

Chocolate and “caleta coffee”

Fruits, citrus, fruits and vegetables