G A S T R O N O M I C C Y C L E 2 0 1 9

W I N T E R S U N

E N

Prices VAT included. People with food allergies, ask our staff

“In ancient times they said that when the aroma of stews

reached the diners anticipating the banquet

it was like their souls were fed in the same way

that solid food fed their bodies.....

ans that the mere sight of colours and textures of the

delicacies inevatibly exalted the joy of living.

So, if you're now sitting at the table, be happy”

Pi de la Cala

Soup of cabbage and potato with black pudding and pine nutsor

Xató with tuna belly and confitor

Fish and seafood soup bouillabaisse styleor

Scallops with black rice and garlic with saffron oil

Cod fillet with chickpea stew and chorizoor

Galician cow grilled fillet with sautéed vegetablesor

Suquet creamy monkfish and prawns with artichokesor

Thigh of duck of the Empordà with pear and vegetables

Crème brulée of rice pudding with almond and blueberry crumbleor

Pear Tatin at Banyuls with creamy ice creamor

Catalan cream in a crepe with quince in the garnachaor

Carrot cake with mandarin sorbet

Mineral watersWine chosen by our sommelier

Cafes and petit fours

PVP € 53

WA R M W I N T E R F L AVO R SM E N U

Chef: Enric Herce

w w w. h o t e l c a l a d e l p i . c o m

Te l . 972 828 429

P lat ja d ’aro

H O T E L

C A L A D E L P IP R E M I U M