The MenuThe Cuisine of the Empordà
Through a surrealist lens
Act I · Tramuntana Coast
Cold starters, coastal garden produce and treasures from the sea.
The Young Mouth
Vegetable cannelloni of peas and courgette, with sea samphire, mint and romanesco.
The Barretina of Llers
Low-temperature aubergine with cardamom and candied lemon, Girona mató cheese, ratafia-glazed shiitake and porcini crisp.
Forest Strata
Cross-cut mushroom and celeriac lasagna, apple aioli and pickled fennel.
The Thinking Carpaccio: Sea and Pine Grove
Palamós red prawn with pine nut vinaigrette, sea samphire, coral and tobiko.
Tuna and Santa Pau Ash
Seared red tuna, Santa Pau beans, hazelnuts and Figueres onion.
Act II · Delirium and Metamorphosis of the Farmhouse
Pasture-raised meats, traditional cooking and reimagined recipes.
The Bird of Portlligat
Free-range poultry ravioli, moscatel foie gras sauce and carquinyoli crumble.
Presa and Winter Ashes
Marinated Iberian pork presa, aged wine reduction, potato trinxat, black butifarra and cabbage.
Sea and Mountain Quadrant
Pressed beef cheek, truffled potato, artichoke and l'Escala anchovy.
La Xulla: Metamorphosis of the Suckling Pig
Confit suckling pig with romesco, aniseed baby carrot and tapenade.
Farmhouse Rossini
Girona beef tenderloin with garnacha, foie gras, mushroom ragù, apple and twice-cooked potatoes.
Act III · Empordà on the Griddle
Open flames, rice dishes, fideuà and stews across the flat iron griddle.
Slow Forest Rice
Pals rice, sautéed wild mushrooms, mató cheese, parmesan and porcini powder.
La Sardana · Dancing Fideuà
Toasted fine noodles, rock-fish broth, cuttlefish, mussel and baby prawns.
Slate Rice
Pals rice, dark fish fumet, squid, cuttlefish and touches of the sea.
Suquet of the Potato Square
Wild meagre fish, rock-fish broth bound with a traditional hazelnut, garlic and ñora pepper picada.
The Pyrenees' Kiss on the Costa Brava
Cuttlefish, low-temperature Duroc pork rib and shellfish.
Act IV · Sweet Persistence
Sweet illusions and childhood teatime memories.
The Egg of Figueres
White chocolate with passion fruit mousse.
Gala's Lips
Mascarpone mousse with red berry carmine and a hint of violet.
Memory of Custard and the Apple Tree
French toast with Catalan cream toffee, fennel-scented apple and apple ice cream.
The Moustache of Persistence
Chocolate in textures: sponge cake, cardamom namelaka, dark chocolate mousse and ice cream.
Allergen information is available in accordance with EU Regulation No. 1169/2011. If you wish, you may ask to take any remaining food home at no extra charge. Please speak with our staff.