Reservations
Restaurant » Menu
Starters
| Prawns salad, avocado, tomatos textures basil icecream and a coral gravy | 48 € |
| Parmesan gnocchi with mixed raw and roasted mushrooms sour mushroom water, nuts and summer truffle | 48 € |
| Sweet and salt oysters tartar, textures of green apple with sorrel, coriander, Arbequina olive oil and marine sprouts | 48 € |
| Vegetables, shoots, flowers and leaves with Emmental cheese, citrus mushroom water, broken nuts and onion bread | 42 € |
| Cooked egg yolks served two ways with potato and lemon Parmentier Iberian cured meats, nuts,pancetta and caviar | 48 € |
| Steak tartar, seasoned snow-like beef with foie-gras and mustards, Balanced classic with butter potato chips | 48 € |
From the sea
| Roasted scallop, lime Meunière and lemon Parmentier, little carrots in butter sautéed | 48 € |
| Langoustines and prawns served two ways, roasted aubergine textures, black trumpet mushroom tea, Iberian pork tail and deboned sparerib meat with curry bread | 56 € |
| Casarecce Pasta with sea cucumbers, squids water, Comté cheese and lemon basil | 48 € |
| Red mullets cooked two ways, with Figueres onions, Parmentier, kumquat, garlic Focaccia with sundried tomatoes and fresh herbs | 48 € |
| Rice with Galician lobster cooked in coral juice, with foie gras and cyperus capitatus | 56 € |
| Salt-baked black grouper with a veil of glass, spicy roots purée with caviar and halophytes | 52 € |
Meat and poultry dishes
| Roasted pigs feet cylinder with sea cucumbers and vanilla chickpeas creamy | 42 € |
| Guinea fowl with Norway lobster, veal tendon, candied tomatoes and roasted vegetables water | 42 € |
| Iberian suckling pig with earlet juice, mango, black olive and almond with curry | 52 € |
| Pigeon a la Royale, stewed stuffing, roasted meats, foie-gras and livers, pineapple juice, blueberries and pine nuts | 48 € |
| Baby goat shoulder in two cooking, in butter roasted garlics cream and green apple foam with cider | 54 € |
Desserts
| Belgian Ale: Chocolate, coffee butter, toffee, cacao bean and black olives | 17 € |
| Caramelized honey brioche with Mató, toffee, roasted pine nuts, St. Feliciens cream and Idiazabal cheese | 15 € |
| On a bed of smoked bread brittle, roast biscuit, banana, coffee, vanilla and bourbon | 16 € |
| Banana with cocoa textures, nutmeg caramel and lime | 15 € |
| Yogurt snow, crunchy biscuit, flowers nectar and violet ice-cream, under bitter sweet iced water | 15 € |
| Roasted and smoked apple, skin paper, cardamom, fresh cream and vanilla | 15 € |
| Selection of aged cheeses (Starting at) | 12 € |
The ABaC Menu
| Nitro cocktail | |
| Mediterranean mussel curry with kaffir lime | |
| Shellfish Bloody Mary snow and cured meats | |
| Liquid Parmesan gnocchi with summer truffle with raw and roasted Mushrooms, cep water infusion with lemongrass | |
| Foie-gras with figs, fig tree leaves ice cream and balsamic vinegar | |
| Smoked steak tartare, seasoned snow-like beef, cooked egg yolk, veil of mustard and pepper bread brittle | |
| Palamós prawn, Iberian pork tail and cutlet, coral consommé and curry bread | |
| Casarecce Pasta with sea cucumbers, squids water, Comté cheese and lemon basil | |
| Salt-baked black grouper with a veil of glass, spicy roots purée and halophytes | |
| Beef cooked in three ways, lemon thyme consommé, beef tendons and stir-fried mushrooms | |
| Yuzu sorbet with yoghurt, basil and citrus zests | |
| On a bed of smoked bread brittle, roast biscuit, banana, coffee, vanilla and bourbon | |
| The menus could change as we use fresh seasonal products | |
| 135 € |
The Grand ABaC
| Nitro cocktail | |
| Carril clam and kaffir lime curry | |
| Barbecued sardines-style cured king mackerel and bread with tomato | |
| Thin foie gras Focaccia with toasted pine nuts onion consommé and orange zest | |
| Parmesan gnocchi with raw mushrooms, nuts, truffle oil and a mushroom infusion with lemongrass | |
| Guillardeaus oyster and Iberian bacon served warm and smoked, consommé of hunting meat and a Thai/Mex leaf veins salad | |
| Little cod fish loins, gelatine skin, peas and morels | |
| Egg yolk cooked in seawater with caviar and lemon Parmentier | |
| Smoked steak tartare, seasoned snow-like beef, cooked egg yolk, veil of mustard and pepper bread brittle | |
| Roasted scallop, lime meunière and lemon Parmentier, baby carrots stir-fried in butter | |
| Fried Mediterranean red mullet with onions, lemongrass aioli and confit tomatoes | |
| Iberian pork tail and cutlet, Palamós prawn, coral consommé and curry bread | |
| Nitro raspberry sorbet, and distilled pears with licorice | |
| Banana with cocoa textures, nutmeg caramel and lime | |
| Over snow of yogurt and biscuits, flowers nectar and violet ice-cream | |
| Selection of aged cheeses | |
| The menus could change as we use fresh seasonal products | |
| 155 € |
