THE ESSENCE OF CATALONIA
10 Course Tasting Menu
This menu is an invitation to experience the essence of Catalonia through a refined and contemporary lens, where sea and mountain, tradition and technique, meet in quiet balance. Built around exceptional local ingredients, seasonal produce, and deeply rooted culinary references, each course reflects the richness of Catalan gastronomy with precision, elegance, and restraint. The progression moves from bright and expressive openings into deeper, more structured flavors, always guided by clarity, balance, and a strong sense of place. Expect a tasting experience that feels generous yet composed, designed to reveal the identity of Catalonia through texture, contrast, and ingredient driven refinement. Menus can be adapted to guest preferences and dietary requirements. Some dishes might be adapted to seasonal availability with the confirmation of the guest.
STAGE 1 — ENTRANTE
Opening the Table, A Catalan Welcome. All included, served to share.
Cava Sangria
Cava sangria with fresh seasonal fruits and mint. Bright, polished and aromatic, offering a vibrant and elegant opening.
Liquid Gold
Arbequina olive oil tasting with artisanal sourdough. A restrained introduction centered on purity, texture, and the distinctive character of Catalonia's most iconic olive.
From the Farmhouse
Catalan artisanal cheese board with honey and walnuts. Carefully balanced between creaminess, nuttiness and gentle sweetness, rooted in regional tradition.
Sea on Brioche
Mini sardine brioche on toasted olive oil brioche with fennel. Delicate salinity and soft richness, lifted by a subtle herbal freshness.
Escalivada Tatin
Mini tatin d'Escalivada with goat cheese. A refined interpretation of a familiar Catalan flavor profile, where sweetness, smoke and acidity are held in clean balance.
STAGE 2 — LOS PRIMEROS
The table selects 4 dishes, served to share.
L'Escala Tradition
L'Escala anchovies with tomato reduction, capers and pickles. Precise and expressive, balancing salinity, acidity and sweetness with clarity and restraint.
Pure Iberico
Acorn fed Iberian ham, hand carved. Served simply to highlight texture, maturity and the depth of its natural savory character.
White Spring
White asparagus with citrus muselina and Iberian ham. Elegant and seasonal, pairing tenderness with freshness and a measured layer of richness.
Esqueixada Clásica
Esqueixada de Bacallà with tomatoes and olive pâté. Fresh, structured and deeply Mediterranean, built around contrast and clean intensity.
Palamós Fire
Gambes de Palamós, salt seared. A minimal approach that preserves their sweetness, delicacy and exceptional marine depth.
Marinera
Musclos a la Marinera with sofregit. A classic Catalan preparation with warmth and depth, where the sweetness of sofregit supports the purity of the mussels.
Festa Major
Caneló de Festa Major with truffle béchamel. Rich, composed and quietly indulgent, reinterpreting a celebratory classic with added aromatic depth.
Summer Market
Heirloom tomato & Ventresca with anchovy dressing. Soft, vibrant and nuanced, balancing ripeness, richness and a refined saline finish.
STAGE 3 — MAIN COURSE
The table selects 1 dish, served individually for every guest.
Arròs del Senyoret
Arròs del Senyoret with prawns and scallops. Elegant and generous, with carefully layered shellfish depth and a polished, savory finish.
Mountain & Rice
Arròs de Secret Ibèric with mushrooms and asparagus. Structured and satisfying, balancing Iberian richness with earth, freshness and aromatic lift.
Romesco Coast
Rap Rostit with romesco and spring onions. A composed coastal dish, pairing delicate firmness with smoke, sweetness and gentle acidity.
Vi Ranci Comfort
Galtes de Porc braised in Vi Ranci. Slow cooked to tenderness, with concentrated depth and a sauce that speaks to patience, reduction and Catalan warmth.
Vedella Noble
Llom de Vedella with herb butter and truffle potato. Refined and complete, centered on clean beef flavor, aromatic richness and subtle luxury.
STAGE 4 — DESSERT
The table selects 1 dessert, served individually for every guest.
Mel i Mató 2.0
Mel i Mató 2.0 with honey textures. A polished reworking of a classic, preserving its lightness while adding dimension and finesse.
Crema Catalana Nouvelle
Crema Catalana Nouvelle with caramel shard. Silky, precise and familiar, finished with a crisp caramel contrast.
Xocolata, Pa i Oli
Xocolata, Pa i Oli with olive oil ice cream. Deep, restrained and memorable, bringing together bitterness, warmth and fragrant richness in a distinctly Catalan finish.