TASTING MENU

NOMA bouche

Nordic Ocean breath

Kanu Nori, smoked butter, wasabi oil

Joselito

Tartare Jamón Iberico de bellota

Cured yolk, bull blanc ,tomato tartare and mujoll

Calçot'é

A traditional reinterpreted with a French touch.

Leek, pistachio xató, piquillo and dried tomatoes.

Burrata Etxebarri

A Italian misinterpretation of Etxebarri's burrata.

Burrata cheese from Puglia, truffled polenta, marinara napolitana.

Gnocchi Bavarese

A recipe of the Roman Legionaries who got lost in Bavaria.

Guanciale reserve, Emmen cheese, high mountain gnocchi.

My grandmother's bite

The fantastic bun of nonna Rosa.

Atlantic sardine smoked and dehydrated, caponata, brioche.

Beef Rossini

A classic reinterpreted by Joe in honor to composer Gioachino Rossini, the first famous foodie in history.

Baba 1820

Napoleon's presence in 1820

forced accidentally to the creation of this multilayered desert.

Incorporating tastes and technics originated in 3 nations.

Sour orange w. burnt custard,

lemon curd and gâteau au beurre

Wine pairings

Some examples that we offer that vary according the season

Viña Tondonia Reserva

Red D.O. Riojano one of the best wines in Spain and recognized as the Riojano par excellence.

Tenuta San Guido Guidalberto

The little brother of the prestigious Sassicaia, considered in its time the best wine in the world.

Agustí Torelló Mata Gran Reserva

A forceful combination of tradition and modernity. A Cava that would challenge many renowned Champagnes.

Domaine Jules Desjourneys Pouilly-Loché

A great white produced in Burgundy Parker "exceptional"