COLD SECTION
-
NORMANDY OYSTER N3 NATURAL 4,5
-
GRILLED NORMANDY OYSTER: “VIZCAÍNA STYLE OR ROMESCO” 6
-
CANTABRIAN ANCHOVY “00” 3
-
GILDA TRIPLE ANCHOVY 3
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CRISPY BITES OF SHRIMP TARTARE (2 PCS) 11
-
EGGS MIMOSA (2 PCS) 4
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SELECTION OF CATALAN FARMHOUSE CHEESES 15
-
RUSSIAN SALAD WITH SHRIMP “PIL PIL” STYLE 8,5
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FAMOUS STEAK TARTARE FROM BABULA BAR 1937 19
-
COD “ESQUEIXADA” 15
FRYER
GRILLED
-
STUFFED LINE-CAUGHT SQUID ACCORDING TO SEASON 20
-
OCTOPUS WITH SMOKED PANCETTA AND PARMENTIER 24
-
SCALLOPS WITH CATALAN STYLE SPINACH AND PAYOYO’S CHEESE CREAM 20
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BLUEFIN TUNA LOIN WITH FOIE, DEMI-GLACE AND PORK CRACKLING AIRBAG 26
-
FOIE ESCALOPE, SMOKED EEL AND CELERIAC CREAM 17
-
OX TAIL BRIOCHE WITH RHUBARB JAM AND SOUR CREAM 14
OPEN FIRE
-
OPEN OMELET WITH SEASONAL MUSHROOMS AND RED SHRIMP 14
-
SPANISH OMELET WITH POTATO AND CARAMELIZED ONION 8
+ EXTRA SOBRASSADA/ IBERIAN HAM/PIPARRA +4
-
MEATBALLS WITH CUTTLEFISH 18
-
“GRANDMA’S ROSTIT” CANNELLONI 14
-
VEAL SWEETBREADS 14
-
COD WITH CREAMY FRIED EGG AND SEASONED BREAD “MIGAS” 22
-
FRICANDÓ A LA MUDA 20
-
ALFREDO’S “CAP I POTA” 16
SIDES
ON THE GRILL
-
GRILLED LETTUCE, PICKLED VINAIGRETTE, LOCAL CURED CHEESE AND HAZELNUTS 13
-
CATALAN PORK SAUSAGE WITH BEANS 12
-
DRY-AGED BEEF MARROWBONE WITH BLUEFIN TUNA TARTARE 28
-
MALPARIT KEBAB 17
-
ONGLET BEEF TATAKI WITH POTATO MILLE-FEUILLE 20
+ TOP OF GRILLED FRENCH FOIE GRAS, SURCHARGE +8
-
RUBIA GALLEGA STRIP LOIN 400 GR 48
-
BEEF HAMMER 80
-
FISH OF THE DAY MKTP