New tasting menu from 3th
until 17th April

  • Chef’s special appetizer

  • Homemade ravioli of duck foie grass and dried apricots

  • Roasted ‘raor’ with wheat ‘suquet’

  • Iberian pork with pil-pil cauliflower and fried chickpea

  • Recommended wine-pairing

Are you going to let our finest signature cuisine pass you by?