18 De Octubre

Pumpkin Cream

Cream of pumpkin and ginger

Lettuce and Spinach Salad

Lettuce and spinach salad with crunchy bacon, parmesan and almonds

Grandmother's Croquettes

Chicken croquettes of the grandmother

Tomato "Rosa de Barbastro"

Tomato "Rosa de Barbastro" with tuna belly candied with star anise

Hearts of Artichokes

Fried artichoke hearts with red pesto

Flan de Foie

Flan de foie with its homemade brioix with candied onion

Fabitas and Peas

Fabitas and peas drowned in botifarra negra, anis, with the aroma of mint

Fresh Pasta

Fresh pasta stuffed with prawns a la marinera

Ox Carpaccio

Beef carpaccio with truffles, mushrooms and parmesan

'Onglet' of Veal

'Onglet' (entrema) of veal with fine herbs with old mustard sauce

Beef Tail Meatballs

Beef tail meatballs and Iberian feather to tarragonina

Stewed Chicken

Chicken stew with coconut milk and Kerala style curry with green asparagus

Iberian Cheeks

Iberian cheeks candied with a vanilla parmentier from Papantla

Duck Magret

Acorn duck magret with salt and quince purée in port and foie sauce

Cod Fillet

Cod fillet with shallot cream and a rebore in the style of Orio

Sautéed Squid

Sautéed squid with mushrooms and red pesto

Mullet in the Oven

Red mullet baked in fennel with orange

Fideua

Black Fideuá with cuttlefish and prawns

Shellfish Rice

Pudding of Panettone

Bavaroise

Bavaroise of chestnuts from 'Todos los Santos'

Pumpkin Flan

Pumpkin flan with spiced cranberry coulis

White Chocolate Brownie with Jijona Ice Cream

Tangerine Pannacotta

Mango Sorbet

Marquise of Chocolate and Whiskey