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From catalan market-stuffs and specialities. A wide diversity, starting with stewed meats, genuine grilled meat, fowling and hunting meats, fungus, fresh fishes and daily break-cakes (Coques de recapte).
Apéritifs: Dry Martini, real vermut from the barrel.
Some of our dishes are:
Pigsfoot's salad mixed with anchovy's vinaigrette and nuts.
Stuffing
of fungus with
duck's lever sauce.
Fresh fish of the day with fricandeau of pine nuts and a sort of mushrooms (Moixarnons).
Apiece of kid cutted in a square with honey and aniseed.
Deer's tenderlion with rasberry from Montseny mountain.
Wines and "Cavas": above 180 varieties in our wine celler. Desserts are made in the kitchen of our restaurant.
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