ON DEMAND…
- Sea bass and shrimp tartar with cream Fraîche
- Tarragona prawn carpaccio with strawberry and pine nut vinaigrette
- Oyster and tuna belly "Toro" tartar with avocado cream and coriander baby leaves
- National Lobster salad, with avocado and parmesan shavings
- Coca de full amb textures de porro, "butifarra del Perol" i gamba blanca de Cambrils
- Grilled octopus, miso marinated jow cooked at low temperature and cauliflower
- Season mushroom ravioli with langoustines, confitted celery and truffles
- Eel brandade ravioli, slow-cooked pork jowl, and “beurre blanc” sauce infused with eel bones and sageEnter your description here
- Clams with toast pine nut veloué and imperial caviar
- Saltat de Carxofes de Cambrils amb calamarsets, escmarlans i suc de rostit
- Cap i pota "tradicional" de vedella ecologica
