[vc_row full_height=”yes” parallax_background_image=”4798″ parallax_bg_speed=”0″][vc_column][vc_row_inner row_content_width=”grid”][vc_column_inner offset=”vc_col-lg-5 vc_col-md-3 vc_hidden-sm vc_hidden-xs”][/vc_column_inner][vc_column_inner offset=”vc_col-lg-7 vc_col-md-9″ css=”.vc_custom_1534510995016{padding-right: 0px !important;padding-left: 0px !important;}”][mkdf_elements_holder holder_full_height=”no” number_of_columns=”one-column” switch_to_one_column=”” alignment_one_column=””][mkdf_elements_holder_item background_color=”rgba(255,255,255,0.9)” item_padding=”16% 12% 0″][mkdf_section_title type=”standard” position=”” title_tag=”” disable_break_words=”no” line_length=”0px” title=”MENU ARRELS” title_break_words=”2,3″][/mkdf_section_title][vc_empty_space height=”30px”][vc_column_text]Snacks-I:
Ink rock and squid tartare.
Chicken parfait with wheat textures.
Hazelnuts, biscuits and their foie gras mimics.
Smoked salmon sandwich with dill sour cream.[/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Snacks-II:
Strain beetle.
Taco of roasted peppers with calçots cream and olive.
Walled
Catalan-style spinach.[/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Sequence of seasonal appetizers:
Chestnut cream, foie gras and beetroot.
Pumpkin mousse, its pipes And chestnut.[/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Vegetable sequence:
Grilled capdell, escalivada juice, grapefruit jam and smoked mackerel.
Sweet potato gnocchi, cow butter with sage, annealed fonteta and hazelnuts.
Taten with turnip, truffled potato cream and egg yolk at 65°C[/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Sequence of fish:
Garlic shrimp pannacotta, nut granola and green asparagus.
Tufa claw crab, with pile-*pil of its spines, Tajet, apple chutney and rabe.
Low-temperature fish with nettle sauce and nyamares puree with tonka beans[/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Sequence of meats:
Seasonal mushroom with Iberian ham foam.
Beef tendons with coffee sauce from Paris.
Beef neck with chocolate and cocoa mole, vanilla celery.[/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Dessert sequence:
Cyprus with licorice sponge, lemon albedo cream and crumble
Caramelized banana with mole, banana sorbet and hazelnut strewsel
miso *[/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Petit fours:
Hazelnut and curry cookie.
Coconut and yogurt financier.
chocolate bonbon
Pear and rosemary jelly.
Infusion of lemon, green cardamom, allspice, laurel and Sri Lankan cinnamon.[/vc_column_text][vc_empty_space height=”40px”][vc_column_text]
PRICE: 120€
[/vc_column_text][vc_column_text]*Our menu may be subject to changes due to the seasonality of the products and the creativity of our chef.[/vc_column_text][vc_empty_space height=”100px”][/mkdf_elements_holder_item][/mkdf_elements_holder][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]