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TOP DISHES

Anchovies from l'Escala
Cod fritters
Catalan cheese board
Longaniza from Camprodon
Ham croquette
Bread with tomato
Russian salad
Raw salt cod with black olives and tomato
Ebro's bread with roast vegetables and smoked cod
Steamed mussels with cava and thyme
Salad of seasonal tomatoes, spring onion and olives
Cod with sanfaine
Calamari with candied artichoke
Catalan style chicken
Fricandó
Meat cannelloni
Spinach cannelloni
Meatballs with squid
Saucy omelette
Cap i pota with chikpeas and tripe
Monkfish casserole
Civet of wild boar
Homemade crème caramel
Bread with oil, chocolate and salt
Catalan cream
Recuit from l’Empordà
Musician with mass wine
Ratafia ice-cream
Swiss roll
Flora y David
Gin, elderflower liqueur, apple, grape, basil, lemon and sugar.
Pere Gimferrer
Gin, Montserrat aroma, currant liqueur, black cherry liqueur, tangerine and lemon.
Lluis Permanyer
Gin, homemade lemon ice cream, soy milk and cava.
Pepe Rubianes
Mushroom brandy, homemade ginger beer, fig and lemon jam.
Joan Capri
Infused with cucumber, homemade ginger beer, lemon, rosemary honey and sugar.
La confitería
Brandy Torres, Melody liqueur with Catalan cream, coffee and egg white.
Tirant Lo Blanc
White rice cream from the Ebro Delta, white rum, fonoll, anise from Mono, barley and egg white.
Bernie Dedeu Dreams Of Ateneu
Brandy, milk, black wine, lemon, sugar and egg white.
Joan de Sagarra
Whiskey, honey, Angostura bitters, tangerine and sugar.
Dry Ratafia
Gin, walnut bitters and Ratafia.
Mary Sanpere
Brandy Torres 15, medicinal flowers and house bitters.
Josep Pla
Gin infused with artichoke, artichoke liqueur, Montserrat Blanc vermouth, grapefruit and tonic.
Juanola
Absinthe from Girona, coffee liqueur from Girona, Ratafia, honey and lemon syrup.
Montserrat Roig
Rice vermouth, white wine and gin.
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