LOCAL COUISINE ________________________

Cooking with local produce that is close to hand is to love the country and its producers. With all their effort, they make the fruit of our land grow day by day. The uniqueness of a territory depends on the courage and the perseverance of its people. Every day the farmers, winegrowers and shepherds supply us with the Priorat’s vegetables, cheeses, meat, fruit, oil and wild mushrooms. Sobrassada from Vilella Baixa, saffron from Falset, cheeses, cherries, figs and truffles.

LOCAL COUISINE ________________________

Cooking with local produce that is close to hand is to love the country and its producers. With all their effort, they make the fruit of our land grow day by day. The uniqueness of a territory depends on the courage and the perseverance of its people. Every day the farmers, winegrowers and shepherds supply us with the Priorat’s vegetables, cheeses, meat, fruit, oil and wild mushrooms. Sobrassada from Vilella Baixa, saffron from Falset, cheeses, cherries, figs and truffles.

SEASONAL COUISINE ____________________

Special menus for the Annual Festival, for the Wine Fair, tomato, mushroom, truffle and saffron. The land gives us its fruit and we harvest it in its state of grace. From the field to the table, when the weather and the time is right, like a flower when it opens, a gift from the sun. Grapes in September, oranges, quince and sweet potatoes in November, watermelons and tomatoes in August and peas in March. "Calçots", aromatic herbs, fresh fruit, vegetables from the garden and olive oil. Tempus Fugit, make use of every instant.

SEASONAL COUISINE ____________________

Special menus for the Annual Festival, for the Wine Fair, tomato, mushroom, truffle and saffron. The land gives us its fruit and we harvest it in its state of grace. From the field to the table, when the weather and the time is right, like a flower when it opens, a gift from the sun. Grapes in September, oranges, quince and sweet potatoes in November, watermelons and tomatoes in August and peas in March. "Calçots", aromatic herbs, fresh fruit, vegetables from the garden and olive oil. Tempus Fugit, make use of every instant.

PROXIMITY MENU ________________________

WITH LOCAL PRODUCTSPETIT APERITIVE followed by a dish to choose from each group 1st COURSE_______________________________________Cannelloni of monkfish and seafood with béchamel of calçotsGnocchi of spinachCarpaccio of ceps with shavings of foieLukewarm salad of red cabbage, onion, fruits nuts and sausageCream of artichoke tossed with shrimp 2nd COURSE________________________________________Baked cod with wild mushrooms and tender garlicMonkfish with cream of truffle and steamed pumpkinCrisp of pasta brick Spanish goat,vegetables and a reduction of wineFillet de pork with wild asparagusSirloin steak marinated with olive oil DESSERTS_______________________________________Dough balls with “crema catalana”Tatin of quince jelly cooked with wineChocolate cake with out eggs and ice-cream of marron glacèHazelut cake with chocolate ice-creamArtisans Catalan cheeses______________________________________________Water and homemade bread included MENU PRICE 33€ VAT INCLUDED*IN THE CASE OF ANY FOOD INTOLERANCES OR ALLERGIES, PLEASE SPEAK TO OUR STAFF

PROXIMITY MENU ________________________

WITH LOCAL PRODUCTS

PETIT APERITIVE followed by a dish to choose from each group

1st COURSE_______________________________________
Cannelloni of monkfish and seafood with béchamel of calçots
Gnocchi of spinach
Carpaccio of ceps with shavings of foie
Lukewarm salad of red cabbage, onion, fruits nuts and sausage
Cream of artichoke tossed with shrimp

2nd COURSE________________________________________
Baked cod with wild mushrooms and tender garlic
Monkfish with cream of truffle and steamed pumpkin
Crisp of pasta brick Spanish goat,vegetables and a reduction of wine
Fillet de pork with wild asparagus
Sirloin steak marinated with olive oil

DESSERTS_______________________________________
Dough balls with “crema catalana”
Tatin of quince jelly cooked with wine
Chocolate cake with out eggs and ice-cream of marron glacè
Hazelut cake with chocolate ice-cream
Artisans Catalan cheeses

______________________________________________

Water and homemade bread included

MENU PRICE 33€ VAT INCLUDED
*IN THE CASE OF ANY FOOD INTOLERANCES OR ALLERGIES, PLEASE SPEAK TO OUR STAFF

SEASON MENU ________________________

MENU OF TRUFFLE AND SAFFRONIn this menu you do not have to choose, are all dishes 1st COURSE_______________________________________Lukewarm vichyssoise of saffronVegetarian cake with truffle cheese 2nd COURSE________________________________________Meatballs of fish with salsa of saffronWild boar with cream of truffle and potato DESSERTS_______________________________________Catalan cream infused with saffron, tasting of saffron cupcakes and saffron liqueur 

With the café truffle of chocolate with the aroma of truffle

______________________________________________Water and homemade bread included The saffron we use is provided by family Calvo-AbellaAnd the wild boar l'Associació de Caçador MENU PRICE 35€ VAT INCUDED*IN THE CASE OF ANY FOOD INTOLERANCES OR ALLERGIES, PLEASE SPEAK TO OUR STAFF

SEASON MENU ________________________

MENU OF TRUFFLE AND SAFFRON
In this menu you do not have to choose, are all dishes

1st COURSE_______________________________________
Lukewarm vichyssoise of saffron
Vegetarian cake with truffle cheese

2nd COURSE________________________________________
Meatballs of fish with salsa of saffron
Wild boar with cream of truffle and potato

DESSERTS_______________________________________
Catalan cream infused with saffron, tasting of saffron cupcakes and saffron liqueur

With the café truffle of chocolate with the aroma of truffle

______________________________________________

Water and homemade bread included

The saffron we use is provided by family Calvo-Abella
And the wild boar l’Associació de Caçador

MENU PRICE 35€ VAT INCUDED
*IN THE CASE OF ANY FOOD INTOLERANCES OR ALLERGIES, PLEASE SPEAK TO OUR STAFF

DAILY LUNCH MENU ________________________

FROM WEDNESDAY TO FRIDAYOne dish to choose from for each group 1st COURSE_______________________________________Soup of autumn fruits and sweet potatoConfit of artichoke hearts stuffed with pâté and gratin with caramel of ratafia,Rolls of pasta with tossed vegetablesGreen salad with fresh seasonal fruits 2nd COURSE________________________________________Croquettes of roast meat with vegetable chipsSausage in our style with fried St Pau beansFried free-range eggs with fried potatoesMushroom cannelloni with mushroom bechamelBaked sea bass with winter apple DESSERTS_______________________________________Rostetes de Sta Teresa with emulsion of wineCheese cake with goat cheese with toffee of goats milkFig cake with fig jamTruffles of chocolate and cepsHome-made ice-cream to your taste ______________________________________________Water and homemade bread included MENU PRICE 19€ VAT INCLUDED*IN THE CASE OF ANY FOOD INTOLERANCES OR ALLERGIES, PLEASE SPEAK TO OUR STAFF

DAILY LUNCH MENU ________________________

FROM WEDNESDAY TO FRIDAY

One dish to choose from for each group

1st COURSE__________________________________
Soup of autumn fruits and sweet potato
Confit of artichoke hearts stuffed with pâté and gratin with caramel of ratafia,
Rolls of pasta with tossed vegetables
Green salad with fresh seasonal fruits

2nd COURSE___________________________________
Croquettes of roast meat with vegetable chips
Sausage in our style with fried St Pau beans
Fried free-range eggs with fried potatoes
Mushroom cannelloni with mushroom bechamel
Baked sea bass with winter apple

DESSERTS__________________________________
Rostetes de Sta Teresa with emulsion of wine
Cheese cake with goat cheese with toffee of goats milk
Fig cake with fig jam
Truffles of chocolate and ceps
Home-made ice-cream to your taste

_________________________________________
Water and homemade bread included

MENU PRICE 19€ VAT INCLUDED
*IN THE CASE OF ANY FOOD INTOLERANCES OR ALLERGIES, PLEASE SPEAK TO OUR STAFF