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_______________________________________Cream of carrot with cavaCoca de vidre (“glass bread”) with emulsion of tomato and bull (typical local sausage)Tossed vegetables with a farmhouse eggTimbal of aubergine with vegetables, corn biscuit and vinaigrette of honeyCarpaccio of figs with shavings of Iberian ham 2nd COURSE________________________________________Cod with aubergine sauceMonkfish with cream of truffle and pumkinCured breast of duck and caramelized figsSteak Tartar of "Blackangus" beef with fruit and a wine reductionSirloin steak marinated in olive oil D.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 cherry ice 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_______________________________________
Cream of carrot with cava
Coca de vidre (“glass bread”) with emulsion of tomato and bull (typical local sausage)
Tossed vegetables with a farmhouse egg
Timbal of aubergine with vegetables, corn biscuit and vinaigrette of honey
Carpaccio of figs with shavings of Iberian ham

 

2nd COURSE________________________________________
Cod with aubergine sauce
Monkfish with cream of truffle and pumkin
Cured breast of duck and caramelized figs
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 ________________________

AUTUMN IN PRIORATIn this menu you do not have to choose, are all dishes 1st COURSE_______________________________________Soup of autumn fruits and sweet potato dumplingsBeans with smoked herring, onion and raisins 2nd COURSE________________________________________Cod with sauce and mushroom sauteedChar-grilled sausage with our own grilled vegetables DESSERTS_______________________________________Old style desserts: bread,wine and sugar.Rostetes de Santa Teresa, with caramel and foam of wine______________________________________________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_______________________________CORET white 2016  Bottle 15,30€ / Cup 3,10€MAS SINEN petit 2015  Bottle 18,70€ / Cup 3,75€

SEASON MENU ________________________

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

1st COURSE_______________________________________
Soup of autumn fruits and sweet potato dumplings
Beans with smoked herring, onion and raisins

2nd COURSE________________________________________
Cod with sauce and mushroom sauteed
Char-grilled sausage with our own grilled vegetables

DESSERTS_______________________________________
Old style desserts: bread,wine and sugar.
Rostetes de Santa Teresa, with caramel and foam of wine

______________________________________________
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_______________________________
CORET white 2016  Bottle 15,30€ / Cup 3,10€
MAS SINEN petit 2015  Bottle 18,70€ / Cup 3,75€

DAILY LUNCH MENU ________________________

FROM WEDNESDAY TO FRIDAYOne dish to choose from for each group 1st COURSE_______________________________________Asparagus cream with trippingTart of zucchini, leek and green beans with cheese saucePasta with sausage from Vilella Baixa"Clotxeta" with char-grilled vegetables and anchoviesGreen salad, tomato and cheese mozzarella 2nd COURSE________________________________________Croquettes of roast meat with vegetable chipsFillet of chicken with raisins and "vi ranci"Fried eggs with fried potatoesSpinach and bean omelette with tomato, onion and gratin cheeseFillet of sea bass with caramelized apricot and apricot muslin au gratin DESSERTS_______________________________________Caramelized the peach of with yoghurtOrange cake with a touch of chocolateFruit cake made without milk in the SephardicChocolate truffles with creamHome-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
Tart of zucchini, leek and green beans with cheese sauce
Pasta with sausage from Vilella Baixa
“Clotxeta” with char-grilled vegetables and anchovies
Green salad, tomato and cheese mozzarella

 

2nd COURSE________________________________________
Croquettes of roast meat with vegetable chips
Fillet of chicken with raisins and “vi ranci”
Fried eggs with fried potatoes
Spinach and bean omelette with tomato, onion and gratin cheese
Fillet of sea bass with caramelized apricot and apricot muslin au gratin

 

DESSERTS_______________________________________
Caramelized the peach of with yoghurt
Orange cake with a touch of chocolate
Fruit cake made without milk in the Sephardic
Chocolate truffles with cream
Home-made ice cream to your taste

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