Plats

Marinated steak fillet served with an egg yolk on brioche bread

Grilled squid with garlic, parsley and iberian ham on a bed of black couscous

Slow-cooked pork ribs with a meat reduction, mango chutney and potato

Grilled Girona steak served with potatoes

Marinated salmon tataki, coated with black sesame and coconut, with wakame seaweed and thai garlic sauce

Slow-cooked octopus and grill with potato and pepper souce

Grilled Girona fillet served with potatoes

Slow-cooked duck with figs and onions