Contemporary Catalan Cuisine
The Tresmacarrons menus' are a the living outcome of our culinary practises. The work we do with the local and seasonal producers time the organisation of our calendar. Therefore, our kitchen is ruled by the sea (just a few meters from our location), the mountains (Litoral Range) and the vegetable gardens that surround us.
Hake 'kokotxas'
Stewed cuttelfish in its ink and sweet potato
Stuffed morels with ‘escudella’ à la crème
Suckling pork at slow temperature and sour apple
***
Bourbon vanilla ice cream and hazlenuts soup
'Tocinillo de cielo' with clotted cream ice cream
Lightly-fried peas with black ‘botifarra’
Hake 'kokotxas'
Stewed cuttelfish in its ink and sweet potato
Stuffed morels with ‘escudella' à la crème
Cannelloni of roasted local chicken with morels cream
(You can change the canelloni to the one with black truffle for a supplement of 10€/person)
Suckling pork at slow temperature and sour apple
***
Bourbon vanilla ice cream and hazlenuts soup
Our own style of the French toast with lemon and ginger sorbet
Shrimps with 'ajoblanco' and mango
Hake 'kokotxas'
Stuffed morels with ‘escudella’ à la crème
Meatball-stuffed pasta shells with ‘escudella’ and cured Iberian pork belly
Cannelloni of roasted local chicken with truffle
Suckling pork at slow temperature and sour apple
Hare Royal
***
Bourbon vanilla ice cream and hazlenuts soup
Our own style of the French toast with lemon and ginger sorbet
Warm chocolate cake, rosemary cream and cocoa ice cream
140€ VAT INCLUDED
We can pair this menu with ‘’A walk through the Catalonia’’ 58€/person
As an optional feature, we offer a tasting of Catalan cheeses 12€/person