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. Sobrassadafrom 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. Sobrassadafrom Vilella Baixa, saffron from Falset, cheeses, cherries, figs and truffles.

SEASONAL COUISINE ____________________

Special menus for the Annual Festival, for the Wine Fair, a Sephardic menu, Country Menu or a Music menu. 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. Olive oil, "calçots", aromatic herbs, fresh fruit, vegetables from the garden. Tempus Fugit, make use of every instant.

SEASONAL COUISINE ____________________

Special menus for the Annual Festival, for the Wine Fair, a Sephardic menu, Country Menu or a Music menu. 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. Olive oil, "calçots", aromatic herbs, fresh fruit, vegetables from the garden. Tempus Fugit, make use of every instant.

PROXIMITY MENU ________________________

WITH LOCAL PRODUCTSPETIT APERITIVE followed by a dish to choose from each group 1st COURSE_______________________________________Fillet of sardine cooked in the oven with and oregano breadScrambled eggs with asparagus and tender onionPeas with tiny squid and oil of thymeRisotto with spring and saffron vegetablesSalad of beans and caramelized onion with cured duck breast and minted oil 2nd COURSE________________________________________Baked cod whith red pepper and honeyMonkfish with cream of truffle and pumkinFillet of RAL pork with parmentier of rosemarySteak Tartar of "Blackangus" beef with fruit and a wine reductionSirloin steak marinated in olive oilD.O.P. Siurana and char grilled DESSERTS_______________________________________Dough balls with cream CatalanCake of Fig Preserve and Almond Ice-creamQuince with goat cheese cakeChocolate cake without eggs and cherryice creamArtesan Catalan cheeses______________________________________________Water and homemade bread includedMENU PRICE 33€ VAT INCLUDED

PROXIMITY MENU ________________________

WITH LOCAL PRODUCTS

PETIT APERITIVE followed by a dish to choose from each group

1st COURSE_______________________________________
Fillet of sardine cooked in the oven with and oregano bread
Scrambled eggs with asparagus and tender onion
Peas with tiny squid and oil of thyme
Risotto with spring and saffron vegetables
Salad of beans and caramelized onion with cured duck breast and minted oil

2nd COURSE________________________________________
Baked cod whith red pepper and honey
Monkfish with cream of truffle and pumkin
Fillet of RAL pork with parmentier of rosemary
Steak Tartar of “Blackangus” beef with fruit and a wine reduction
Sirloin steak marinated in olive oil
D.O.P. Siurana and char grilled

DESSERTS_______________________________________
Dough balls with cream Catalan
Cake of Fig Preserve and Almond Ice-cream
Quince with goat cheese cake
Chocolate cake without eggs and cherry
ice cream
Artesan Catalan cheeses

______________________________________________
Water and homemade bread included
MENU PRICE 33€ VAT INCLUDED

SEASON MENU ________________________

WITH GARDEN VEGETABLESIn this menu you do not have to choose, are all dishes 1st COURSE_______________________________________Vermouth from Falset with potato balls and salsa bravaTimbal of aubergine with vegetables, corn biscuit and vinaigrette of honey 2nd COURSE________________________________________Noodles of zucchini/courgette with prawns and a seafood saucePork fillet of "Ral" with pepper textures(garlic and oil, in sauce and fried) DESSERTS_______________________________________Truffles of pumpkin white chocolate______________________________________________Water and homemade bread includedMENU PRICE 30€ VAT INCUDED*IN THE CASE OF ANY FOOD INTOLERANCES OR ALLERGIES, PLEASE SPEAK TO OUR STAFF RECOMENDED WINES_______________________________ONIX Blanc 2018  Bottle 13,20€ / Cup 3,00€ETIM GRENACHE 2013  Bottle 14,40€ / Cup 3,25€

SEASON MENU ________________________

WITH GARDEN VEGETABLES

In this menu you do not have to choose, are all dishes

1st COURSE_______________________________________
Vermouth from Falset with potato balls and salsa brava
Timbal of aubergine with vegetables, corn biscuit and vinaigrette of honey

2nd COURSE________________________________________
Noodles of zucchini/courgette with prawns and a seafood sauce
Pork fillet of “Ral” with pepper textures
(garlic and oil, in sauce and fried)

DESSERTS_______________________________________
Truffles of pumpkin white chocolate

______________________________________________
Water and homemade bread included
MENU PRICE 30€ VAT INCUDED

*IN THE CASE OF ANY FOOD INTOLERANCES OR ALLERGIES, PLEASE SPEAK TO OUR STAFF

RECOMENDED WINES_______________________
ONIX Blanc 2018
Bottle 13,20€ / Cup 3,00€
ETIM GRENACHE 2013
Bottle 14,40€ / Cup 3,25€

DAILY LUNCH MENU ________________________

FROM WEDNESDAY TO FRIDAYOne dish to choose from for each group 1st COURSE_______________________________________Asparagus cream with trippingArtichoke hearts stuffel with pate and caramel of ratafiaPasta with sausage from Vilella Baixa"Clotxeta" with tomato, char-grilled vegetables, onion and herringGreen salad, tomato and cheese mozzarella 2nd COURSE________________________________________Croquettes of roast meat with vegetable chipsGrilled veal with Parmentier de rosemaryFried eggs with fried potatoesVegetable hamburger with its own breadRoasted salmon with cream of thyme DESSERTS_______________________________________Fresh fruit with chocolateBread pudding with cinnamon and a caramel of wineFruit cake made without milk in the SephardicTruffle XXLHome-made ice cream to your taste______________________________________________Water and homemade bread includedMENU PRICE 19€ VAT INCLUDED

DAILY LUNCH MENU ________________________

FROM WEDNESDAY TO FRIDAY

One dish to choose from for each group

1st COURSE_______________________________________
Asparagus cream with tripping
Artichoke hearts stuffel with pate and caramel of ratafia
Pasta with sausage from Vilella Baixa
“Clotxeta” with tomato, char-grilled vegetables, onion and herring
Green salad, tomato and cheese mozzarella

2nd COURSE________________________________________
Croquettes of roast meat with vegetable chips
Grilled veal with Parmentier de rosemary
Fried eggs with fried potatoes
Vegetable hamburger with its own bread
Roasted salmon with cream of thyme

DESSERTS_______________________________________
Fresh fruit with chocolate
Bread pudding with cinnamon and a caramel of wine
Fruit cake made without milk in the Sephardic
Truffle XXL
Home-made ice cream to your taste

______________________________________________
Water and homemade bread included
MENU PRICE 19€ VAT INCLUDED