Our dishes

Our dishes

Per Picar


Dishes Snacks

- Board of dried sausage and cheeses
- Iberian ham
- Duck foie
- Snails a la llauna (seasoned and cooked)
- Squid rings in batter (’Calamares’)
- Selection of croquettes
- Cod fritters

For starter
- Grilled scallops whith duck foie gras and Pedro Ximenez

- Morel-filled shrimp ravioli with morel cream sauce

- Chargrilled octopus whith potato confit and mild black garlic sauce

- Shredded salt cod salad with tomato jam and black olive oil

- Split sausage stuffed potato ravioli with porcini mushrooms sauce

- Pig's trotter terrine whith mushrooms and mustard vinaigrette

- Green salad whith goat cheese, duck ham and quince paste

- Melon, marinated salmon and mârinated salmon and mâche salad whith lime vinaigrette

- Ember-roasted vegetables and roast organic beef ob flatbread

-Anchovy, tomato and garlic crouton salad

- Lobster carpaccio with velvety tomato and basil ice cream 

Main course

- Cod loin confit whith spinach cream sauce

- Roasted kid goat shoulder

-Shrimp and pig's trotter surf and turf

-Chargrilled lamb shoulder

-Crispay suckling pig with apple compote

-Colt fillet whith morel cream sauce

- Entrecôte de veau grillée sur la braise

- Riz du Delta de l'Ebre aux crevettes et son fumet

- Tataki de boeuf aux l'égumes cuits dans la braise

- Corbau four aromatisé au fenouil

- Magret de canard à la vanille , annas et pommes de terre 


- Lemon cake with crisp biscuit
- Selection of cheeses
- Iced rum cream profiteroles with raisins and their chocolate sauce
- Cold and hot nougat textures
- Chocolate fritters
- Apple tatin tart
- Home-made Catalan cream
- Cream filled doughnut fritter
- Biscuit coulant from Camprodon