We invite you to book a table through our online service, for your comfort and tranquility.
Once the reservation is made, we will inform you by email.
Opening hours:
From monday to saturday: From 13:00h to 16:00h and from 20:30h to 23:30h.
Sunday: From 13:00h to 16:00h.
Closed: Sundays night (except festive vigil), Christmas eve, Christmas and from 16th to 30th August (both included).
Every noon and evening from Monday to Sunday, we propose a menu (different every week) with seasonal products.
The menu price is 37 €, including VAT.
Our main menu
| Salad duck gizzards and mushrooms |
| Maigret of duck carpaccio with foie and truffle |
| Pumpkin cream with mascarpone and iberic ham chips |
| Warm salad of lobster (Catalan style) |
| Palamos’ prawn carpaccio |
| White beans with pork ear and nose |
| Palou’s chickpeas with shrimps |
| Chickpeas with black sausage and garlic shoots |
| Coast baby squids sautéed or battered |
| Grilled octopus with potato parmentier |
| Palou’s eggs with duck liver, truffle and fries |
| Sea urchins au gratin |
| Galician fishermnan style clams |
| Meat balls with mushrooms and artichoke |
| Steak tartar |
| Scallops with artichoke, clams in green sauce |
| Black rice with cuttlefish and prawns from the coast |
| Fisherman style local lobster’s casserole |
| Sweetbreads and kidneys of lamb sauteed with garlic and asparagus |
| Boneless pig trotters with mushrooms and artichokes |
| Casserole monkfish fisherman with artichokes and garlic mousseline |
| Cod with ‘samfaina’ |
| Palamós’ grilled shrimps |
| Neighbor’s garden green salad |
| House’s salad with french lettuce, foie gras, smoked salmon, duck ham and avocado |
| Tomato salad with cheese and anchovies |
| Tomato salad with tuna belly anf Figueras’ onion |
| Salad of lettuce with cheese and balsamic vinaigrette |
| ‘Esqueixada’ (Shettered sald cod salad) |
| ‘Xató’ (Salad with escarole, salt cod, olives, anchovies and romesco dressing) |
| Iberian cured ham Gran Reserva “Joselito” |
| Anchovies from the Cantabrian sea |
| Asorted house sausages (charcuterie) |
| Manchego cheese Gran Reserva |
| Home-made smoked salmon |
| Home-made duck foie |
| Veal carpaccio (sliced sirloin of veal with Parmesan cheese, rucola and herb oil) |
| Cod carpaccio topped with tapenade (black olives paté) |
| Snails ‘a la llauna’ style (seasoned and cooked) |
| Snails black pepper style with salt pork |
| Spicy snails stewed with iberian cured ham Gran Reserva ‘Joselito’ |
| ‘Escalivada’ (Ember roasted peppers, onions and eggplants) |
| Ganxet white beans with salt pork |
| Omelette filled with ganxet white beans and blood sausage) |
| Mushrooms with baked vegetables and bacon |
| Warm foie topped with wild strawberries sauce |
| ‘Trinxat’ with salt pork (mashed, boiled and a bit fried potato and cabbage with salt pork and allioli on the side) |
| Sautéed ganxet white beans with ceps (wild mushrooms), botifarra and garlic shoots |
| Scrambled eggs with prawns, oyster mushrooms, wild asparagus and garlic shoots |
| Cod fritters |
| ‘Carn d’olla’ croquettes (stewed meat) |
| Breaded lamb brain morsels |
| Calamari a La Romana style (deep fried squid rings) |
| Octopus Galician style |
| Steamed or fisherman style rock mussels |
| Padrón green peppers (small pan fried peppers) (on season only) |
| Sautéed artichokes with iberian cured ham (on season only) |
| Artichokes with fresh duck liver (on season only) |
| House soap (escudella) |
| Onion soup gratinée (broth with onion, egg, bread and grated cheese) |
| House paella (rice, seafood and fish) |
| Rice casserole (botifarra, rabitt, ribs and artichokes) |
| Fideuada (paella made with noodles) |
| Sauteed tagliatelle with king prawns and iberian cured ham |
| Pappardelle with ceps (wild mushrooms) and parmesan chees |
| Cannelloni topped with bechamel |
| Young rabbit sauteed with garlic shoots and potatoes |
| Kid liver and kidneys with onion |
| “Cap-i-pota” with cheackpeas (head and foot stewed veal) |
| Stew of cuttlefish with meatballs and artichokes |
| Boneless pig’s trotters with king prawns |
| Duck confit with escalivada |
| Maigret of duck with foie sauce |
| Stewed veal cheeks with mushrooms sauce |
| Stewed oxtail with “trompetes de la mort” (wild mushrooms) |
| Roast kid (shoulder or leg) |
| Sirloin of veal topped with “rabassoles” sauce (wild mushrooms) |
| Sirloin of veal topped with truffle sauce |
| Sliced sirloin of veal “emprebrat” (with olive oil and black pepper) |
| Breaded kid ribs |
| Salt cod with onion and grilled cheese |
| Cod fillet with all-i-oli mousseline |
| Lorin of cod “a la llauna” style with ganxet white beans |
| Lorin of cod topped with tomato jam |
| Cod kokotxas (cod barbel) pil-pil style (cooked with oil, chilli and garlic) |
| Cod kokotxas (cod barbel) and tripe with chickpeas |
| Sea bass fennel oil style |
| Gilt-head bream topped with sea urchin sauce |
| Turbot garlic style (fried garlic) |
| Fresh longline hake with green sauce and clams |
| Spiny lobster casserole (5oo gr) with meatballs |
| Pig’s trotters |
| Maigret of duck |
| Pork cheeks |
| Chicken (breast or leg) |
| Young rabbit |
| Lamb’s ribs |
| Kid ribs |
| Botifarra from La Garriga (Catalan pork sausage) |
| Blood sausage from La Garriga |
| Veal entrecote |
| Beef entrecote |
| Sirloin of veal |
| Kid (shoulder or leg) |
| “Xuletón” (beef t-bone steak) |
| Assorted sausages with white beans botifarres del perol, d’ou i negra |
| Charcoal broiled lorin of cod with escalivada |
| Charcoal broiled gilt-head bream |
| Charcoal broiled turbot/b> |
| Charcoal broiled monkfish |
| Charcoal broiled clawed lobster from our fish hatchery (500 gr) |
| Wild asparagus |
| Eggplants |
| Corncob |
| Artichokes (only season) |
| Cots (only season) |
| Ember roasted pottatoes |
| Ganxet white beans with salt pork |
| French fries |
| ‘Escalivada’ (ember roasted peppers, eggplants, onions and tomatoes) |
| Sauteed oyster mushrooms with garlic and parsle |
| Orange juice |
| Orange juice with vanilla ice cream |
| Fresh fruit salad |
| Catalan cream |
| St. Agnes cream with strawberries paté and vanilla |
| Mango, coconut, passion fruit and tropical icecreams with fruit coulis |
| Custard cream |
| Tiramisu cake |
| Muscat dessert musician |
| Dark chocolate truffle with cream |
| Cream profiteroles with hot chocolate |
| Cottage cheese and honey foam |
| Custard squares with strawberries and kiwi marmalade |
| Figs with chocolate and cream |
| Mojito sorbet |
| Day’s cake |
| Maresme strawberries with Catalan burned cream |
| Chocolate coulant |
| Chocolate coulant |
| Lemon sorbet |
| Hazelnut ice cream with liquor |
| Tangerine sorbet with orange cream |
| Vanilla ice cream with honey and walnuts |
| Vanilla ice cream with hot chocolate or strawberry marmalade |
| Nougat ice cream with hot chocolate and vanilla cream |
| Yogurt ice cream with strawberries |
| Chocolate ice cream with mint |
| White chocolate ice cream and coffee ice cream |
| Nougat ice cream |
| Natural yogurt sorbet with berries |
| Apple tart tatin with vanilla cream |
| Trabuc’s cream ‘Canyetes’ |
| Baked apple |
| Lemon delight |
We own wine cellar with over 300 wines, sparkling wines and champagnes.
Certificates
[/fusion_text]