• Inici
  • El Trabuc
  • Els espais
  • Quinzenes gastronòmiques
    • Quinzena gastronòmica de la carxofa
    • Quinzena gastronòmica del cargol
  • Menús i celebracions
    • Grups i empreses
    • Celebracions
    • Casaments
  • Galeria
  • Reserva taula

Tel.: +34 93 870 86 57

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eltrabuc@eltrabuc.com
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  • lang Català
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El TrabucEl Trabuc
El TrabucEl Trabuc
  • Inici
  • El Trabuc
  • Els espais
  • Quinzenes gastronòmiques
    • Quinzena gastronòmica de la carxofa
    • Quinzena gastronòmica del cargol
  • Menús i celebracions
    • Grups i empreses
    • Celebracions
    • Casaments
  • Galeria
  • Reserva taula

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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.

Book a table

Opening hours:

From monday to saturday: From 13:00h to 16:00h and from 20:30h to 22:45h.

Sunday: From 13:00h to 16:00h.

Closed: Sundays night (except festive vigil), Christmas eve, Christmas.

Every noon and evening from Monday to Friday, we propose a menu (different every week) with seasonal products.

The menu price is 39€, including VAT.

Check our daily menu

Our main menu

Today's special

GAZPACHO
SOUP OF MELON WITH JAMON IBERICO SHAVINGS
HAKE ROE VINAGRETTE
SALMON TARTAR WITH ROE AND AVOCADO
TARTAR OF RED TUNA
DUCK MAGRET CARPACCIO WITH TRUFFLE AND FOIE
CALF’S TONGUE WITH VINAIGRETTE
SAUTEED MUSHROOMS WITH BLACK SAUSAGE
SMALL CHICKPEAS WITH BACON AND MUSHROOMS
PAPPARDELLE WITH VEGETABLES, MUSHROOMS AND FOIE
SNAILS WITH JEREZ AND ROSEMARY
SAUTEED SMALL PRAWNS AND SMALL LOBSTERS
SMALL SQUID COAST BREADED OR SAUTEED
GRILLED OCTOPUS WITH POTATO PARMENTIER
GRATIN MAR URCHINS
STEAK TARTAR
ROAST BEEF WITH TARTAR SAUCE
BEEF’S TRIPE WITH LAMB FOOT
BLACK RICE WITH SQUID AND SHRIMP
KIDNEYS AND GIZZARDS OF LAMB, GARLIC SHOOTS AND ASPARAGUS
BONELESS PIG’S TROTTERS WITH ARTICHOKES AND MUSHROOMS
CASSEROLE MONKFISH FISHERMAN STYLE WITH ARTICHOKES AND GARLIC MOUSSELINE
PALAMOS GRILLED PRAWNS
CASSEROLE LOBSTER COUNTRY FISHERMAN STYLE (500 gr)

Cold starters and snacks

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)

Warm starters and snacks

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)

Rice and pasta

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

Meat specialties

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

Fish specialties

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

Grilled meat

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

Grilled fish

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)

Grilled vegetables

Wild asparagus
Eggplants
Corncob
Artichokes (only season)
Cots (only season)

Garnishes

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

Desserts

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.

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