Chef Giorgio Napoli

La Scarpetta Panecillos suaves rellenos de ragú napolitano, cocinado a fuego lento hasta lograr una textura profunda y reconfortante. Un homenaje al gesto más italiano: no dejar ni una gota en el plato

Burrata cremosa servida con una delicada salsa de anchoas del Cantábrico, polvo de tomate y avellanas tostadas. Equilibrio entre untuosidad, salinidad y notas tostadas

Parmigiana di Mammà. Berenjena al horno con salsa de tomate y queso, dispuesta en capas al estilo tradicional. Una receta que huele a domingo

Vitello Tonnato. Finas lonchas de ternera cocinada a baja temperatura, servidas con salsa tonnata clásica

L’ultimo abbraccio. Solomillo de vaca Chianina servido con reducción de vinagre balsámico DOP y crema de Parmigiano Reggiano curado 24 meses. Carne noble, contraste suave y final redondo

Il guazzetto. Corvina gratinada al estilo italiano, servida sobre crema de tomate cherry, con polvo mediterráneo de alcaparras, aceitunas negras, albahaca y orégano. Acompañada de boniato asado al horno

Raviolis artesanales de ternera al vino tinto, demi-glace y queso de cabra de Montbrú. Profundo, reconfortante y equilibrado

Cacio & Pepe & Trufa. Risotto cremoso, mantecado con Parmigiano Reggiano 24 meses, pimienta negra y trufa negra de Umbría laminada al momento. Profundo, sedoso y con ese punto de lujo que se saborea en cada cucharada

Café y cannolo. Espuma de café descafeinado y mini cannolo siciliano. Ligero, goloso y equilibrado

El tradicional Tiramisù. El postre más emblemático de Italia, presentado en su versión clásica: capas de crema de mascarpone, café y savoiardi

Coulant de Pistachio. Coulant de pistacho con interior fundente

Crispy tapioca cracker served with tomato tartare and basil-infused plant-based butter

Ganxet bean hummus served with lettuce vegetable kefir and smoked paprika from La Vera

Light pea soup from the Maresme, ajo blanco and lime. Vegetal freshness, softness, and balance

Glazed eggplant tataki with teriyaki sauce, friarielli and red berry BBQ sauce

Benedetto Cavalieri spaghetti with homemade basil pesto, confit cherry tomatoes, black garlic and pine nuts

A Good Coffee. Decaffeinated coffee foam with dark chocolate and bitter cocoa. The flavour of real coffee — no caffeine, all soul

Lemon and fig dessert. Lemon and Greek yogurt cream, fresh fig jam. Fresh, smooth, and balanced

Foie gras bonbon and green apple. Balance between richness, freshness and delicate acidity

Braised eggplant cube, salsa brava and buffalo Parmesan cheese. Balance between smoky notes, spice and toasted flavors

Confit cod, broad bean purée and Cantabrian cream. Balance between smoothness, vegetal freshness and marine depth

Aged beef tartare, tonnata sauce, hazelnuts and demi-glace. Balance between richness, acidity and toasted notes

Girona Angus beef loin, shiitake cream and den miso sauce. Balance between depth, umami and elegance

Salmon loin, potato cream, pickled carrots, demi-glace and Pimentón de La Vera. Balance between smokiness, acidity and depth

Chocolate coulant with Sicilian sheep ricotta and orange. Balance between intensity, creaminess and citrus freshness

Basil panna cotta with red fruit coulis. Balance between herbal freshness, acidity and smoothness

Welcome - Edamame, Cantabrian anchovies & garlic

HOMACASE

White fish nigiri with acevichada mayo & togarashi

Prawn nigiri with Golf sauce & chives

Uramaki Passion Fruit: salmon, Philadelphia, mango, crispy sweet potato & passion fruit cream

Panko Maki: avocado, crispy prawn, katsuobushi & Nikkei dressing

Iberian Gyozas - Dumplings filled with Galician sirloin, gírgolas & truffled ponzu

Oro de bife - Angus beef anticucho, huancaína potatoes, olives & roasted corn

Mochisù – A mochi with a tiramisù soul: soft, creamy, and carrying that iconic flavor in every bite

Mango-chi Our mango-flavoured mochi

Cracker crujiente de tapioca servido con tartar de tomate y mantequilla vegetal aromatizada con albahaca

Hummus de mongeta del ganxet, kéfir vegetal de lechuga y pimentón de la Vera

"Sopeta" de guisantes del Maresme, ajo blanco y lima. Frescura vegetal, suavidad y equilibrio

Tataki de berenjena lacada con salsa teriyaki, friarielli y salsa BBQ de frutos rojos

Spaghetto Benedetto Cavalieri con pesto de albahaca casero, Cherry confitados, ajo negro y piñones

Un buen café. Espumoso de café descafeinado con chocolate negro y cacao amargo. El sabor de un buen café, sin cafeína y con mucho carácter

Dulce de limón e higos. Crema de limón y yogur griego (vegetal), mermelada de higos frescos. Fresco, suave y equilibrado

Soft bread rolls filled with Neapolitan ragù, slow-cooked until rich, deep and comforting. A tribute to the most Italian gesture of all: leaving no drop behind on the plate

Creamy burrata served with a delicate Cantabrian anchovy sauce, tomato powder and toasted hazelnuts. A balanced interplay of richness, salinity and gentle toasted notes

Vitello Tonnato. Thinly sliced veal, slow-cooked at low temperature and served with classic tonnata sauce

Parmigiana di Mammà. Oven-baked eggplant layered with tomato sauce and cheese, prepared in the traditional way. A dish that tastes like Sunday

Chianina beef tenderloin served with a DOP balsamic vinegar reduction and a 24-month aged Parmigiano Reggiano cream. Noble meat, gentle contrast and a perfectly rounded finish

Il Guazzetto. Italian-style gratinated corvina served over cherry tomato cream, with a Mediterranean powder of capers, black olives, basil and oregano. Accompanied by oven-roasted sweet potato

Artisanal beef ravioli braised in red wine, served with demi-glace and Montbrú goat cheese. Deep, comforting and well balanced

Cacio & Pepe & Truffle. Creamy risotto, mantecato with 24-month aged Parmigiano Reggiano, black pepper and freshly shaved Umbrian black truffle. Rich, silky, with a refined touch of luxury in every spoonful

Coffee & Cannolo. Decaffeinated coffee foam with a mini Sicilian cannolo. Light, indulgent and balanced

The Traditional Tiramisù. Italy’s most iconic dessert, presented in its classic version: layers of mascarpone cream, coffee and savoiardi biscuits

Coulant de Pistachio. Pistachio coulant with a molten center

Gildas. Anchovy, green olive and piparra skewer, inspired by the classic culture of Spanish tapas bars

Toasted brioche with aged beef tartare, tonnata sauce and hazelnuts. Balance between richness, depth and toasted notes

Wagyu cecina croquette with red fruit BBQ sauce. Balance between smoky notes, intensity and sweetness

Patatas Bravas. Our take on the classic Spanish dish

Iberian ham and pa amb tomàquet. Toasted rustic bread with fresh tomato and Iberian ham. Balance between simplicity, freshness and depth of flavor

Caprese. Girona tomato, burratina from Puglia and walnut pesto. Balance between freshness, creaminess and toasted notes

Prawn Paella with Saffron Alioli. Traditional rice paella with prawns, served with saffron alioli. A fragrant and generous dish, where the sweetness of the prawns meets the depth of the rice and the aromatic warmth of saffron

Rib and gírgola mushroom rice, asparagus and black alioli. An intense and deep rice dish with mountain flavors, smoke and Mediterranean character

Cheesecake. Creamy baked cheesecake served with warm red fruit cream

Chocolate coulant. Warm chocolate cake with molten center

Bombón de foie gras y manzana verde. Equilibrio entre untuosidad, frescura y dulzor ácido

Pan brioche tostado, tartar de vaca vieja, salsa tonnata, avellanas y demi-glace. Equilibrio entre profundidad, untuosidad y notas tostadas

"Brava Melanzana". Cubo de berenjena braseada, salsa brava y parmesano de búfala. Equilibrio entre ahumados, picante y notas tostadas

Bacalao confitado, puré de habas y cremoso del Cantábrico. Equilibrio entre melosidad, frescura vegetal y profundidad marina

Canelón de verduras, bechamel al Parmigiano y pesto de nueces. Equilibrio entre cremosidad, intensidad y notas tostadas

Terrina de cordero, cremoso de shiitake, puerro frito y salsa demi-miso Equilibrio entre intensidad, umami y notas tostadas

Coulant de chocolate con ricotta de oveja siciliana y naranja. Equilibrio entre intensidad, cremosidad y frescura cítrica

Semifrío de albahaca, chocolate blanco y frambuesa. Equilibrio entre frescura herbal, acidez y suavidad