Chef Marc Martinez Marc Martinez Marc Martinez

Table of cured meats, Fuet, Iberian Ham,Cecina,Secallona

Pa amb tomaquet (Toasted traditional bread with tomato olive oil garlic and salt)

Torrezno from soria

Grilled Black Saucege with bread and tomatoe

Braised iberian pork chop with demiglace

Grilled Marinated Chicken breast

Grilled Picanha

Txuleta de sidreria (Basque style steak of arround 1 to 1,5kg)

Grilled entraña with chimicurri

Secreto Iberico (pork soft steak)

Patxaran

Arugula salad with burrata extra virgin olive oil onion cherry tomato and

Table of cheese with parmesan, manchego, Idiazabal, tetilla,Mao

Table of cured meats, Fuet, Iberian Ham,Cecina,Secallona

Pasta alle vongole

Braised iberian pork chop with potato parmentier

Xocolata amb sal (bread with salt chocolat and salt)

Pintxo of Chistorra with Idiazabal Cheese and quail egg over a slize of bread

Boletus cream with iberic smoked pork belly and quail egg

Pintxo of Mushroom with prawn Over silze of bread (bar angel style)

Cecina (beef cured similar to Iberian ham) with idiazabal cheese and walnuts

Grilled turbot with chilli garlic pilpil (pilpil is a emulsification of Olive oil with the colagenous from the fish)

Txuleta de sidreria (Basque style steak of arround 1 to 1,5kg)

Goxua (Cream,caramel mixture)

Calçot Black Tempura (japanese style light batter) with calçot sauce

Xurros of Trinxat de la cerdenya (mixture of cabbage ,potato ,pork belly and black saucege)

Crunchy artichoke with Mao cheese

Mantis shrimp suquet (Catalan Fish soup)

Salt grilled red shrimps from Palamos (Palamos is well known for his incredible shrips)

Light potato cream with Red scorpionfish

Christmas roasted Catalan blue leg chicken with the reduction of his own juices

Crema catalana

Music dessert (sweet wine known as moscatell with dry fruits)