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
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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
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