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BCN Platinum Ossetra caviar service*, truffled crème fraîche and blinis (50 grams)

Poached quail eggs* immersed in a potato foam with black seasonal truffle

Spanish octopus served with potato purée, olive oil and smoked paprika

Grilled Baby Artichoke Hearts with Romesco Sauce

Fresh Pickled Anchovies

Anchovies from The Cantabrian Sea

Fresh Beef Tartare with Waffle Chips

Cinco Jotas Ibérico ham and toasted “pa amb tomaca”

Egg yolk* carpaccio, confit potato, shoestring potatoes and cured Spanish Ibérico ham

“Patatas Bravas BCN” Potatoes, Spicy Oil and Alioli

Spanish Ibérico Ham Croquettes

Sautéed sea cucumber with lobster rice

Pear salad, seared Moulard duck breast*, frisée, lychee, crispy duck chicharrónes, Idiazábal cheese and five-spice vinaigrette

Beet-Pistachio-Raspberry Ravioli Salad, Kefir Cheese, and Pistachio Oil

Burrata salad with fresh citrus wedges, baby greens, basil leaves and tangerine glaze

Sautéed green beans with diced jamón, garlic, artichokes and fresh mint

Smoked cod* salad, Boston lettuce, frisée, shiso leaves, purple onion, cherry tomatoes, green and kalamata olives, white beans and romesco sauce

Fennel and green apple salad, smoked salmon, lemon, creamy blue cheese, dill, and yogurt dressing

Onion soup, pan de cristal-aged gruyere croutons with thyme blooms, splash of fino sherry

Butternut squash soup, roasted cauliflower, pumpkin seeds, and wild mushrooms

Fisherman’s Soup with Branzino, Shrimp and Garlic Croutons

Roasted fideo pasta “fideuá” with grilled lobster, clams, and alioli

Grilled branzino with avocado, grapefruit, pine nuts and warm mayonnaise foam

Salt cured Spanish cod “bacalao”, saffron mousseline, and ratatouille

Bomba rice cooked in cuttlefish’s black ink, grilled branzino, langoustine, and octopus

Grilled salmon with arugula and lemon, served with a creamy bleu cheese wild rice

Confit Ibérico pork cheeks, roasted carrots, asparagus, salsify purée, and buttered potatoes with thyme and lemon

Sous vide rabbit loin, aromatic herbs, porcini rice with sautéed artichokes and prune, vermouth and caramelized onion sauce, apricot purée

Grilled lamb chops* with BCN potatoes, roasted piquillo peppers, grilled artichokes, served with garlic alioli

Grilled Molard duck breast served with quince, Idiazábal cheese sauce, pine nuts and balsamic vinegar reduction

Suckling Ibérico pig “a la Segoviana”, shoestring fries, and apple in textures

Grilled 8oz filet mignon* with BCN potatoes, glazed pearl onions, carrot purée, snow peas, sunchoke chips, served with Grandma’s sauce

Apple tart, Pedro Ximenez reduction, and vanilla ice cream

“Gypsy’s arm” sponge cake filled with whipped cream and caramelized custard

Chocolate molten cake, white chocolate with cardamom, and vanilla ice cream

Crispy Fillo Dough, Catalán Vanilla Brûlée and Aged Rum Raisins

“Tarta De Santiago” Almond Cake, Homemade Lemon Marmalade Served with Sweet Muscat Wine

A Selection of Spanish Cheeses, Quince and Wild Berries

Warm Manchego cheese lava cake, red wine and mixed berry sorbet