Contemporary Catalan cuisine based on local fresh products
Tresmacarrons practices a regional and seasonal cuisine, organizing with the producers the product calendars, to build a constantly changing menu. Thus, a kitchen is prepared governed by the sea (in front of our restaurant), by the mountains (Sierra Litoral) and by the orchards that surround us.
All the essence of the restaurant
synthesized in our offer
Eat in
Tresmacarrons
Take away
Tresmacarrons
Grab and cook
Tresmacarrons
Wine Away
The best wines
to accompany each dish
At Tresmacarrons we make an exhaustive selection of the best wines from different D.O. both Catalan and national and international.
Tresmacarrons Menu
Foie gras foam with apple.
Jig-caught squid.
Shrimp stew.
Creamy rice with wild mushrooms and 'botifarra'.
Milk-fed lamb with piquillo red pepper.
o
Pigeon Royal.
Selection of local Catalan cheese.
Our own style of the French toast with lemon and ginger sorbet.
85€ VAT INCLUDED
(Drinks and coffees aside)
Seasonal Menu
Foie gras foam with apple.
Jig-caught squid.
Shrimp stew.
Potatoe parmentier, egg at 63ºC and oscietra caviar.
Creamy rice with mushrooms and 'botifarra'.
'Trinxat' (cabbage and potato stew) with confited bacon.
Milk-fed lamb with piquillo red pepper.
or
Pigeon Royal.
Selection of local Catalan cheese.
Pear with aniseed yoghurt.
Our own style of the French toast with lemon and ginger sorbet.
110€ VAT INCLUDED
(Drinks and coffees aside)
Regional and seasonal cuisine, organizing with the producers the product calendars, to build a constantly changing menu.
Catalan cuisine
At Tresmacarrons, in El Masnou, we stand out for our updated Catalan cuisine and we have been awarded a MICHELIN Star for the successful use of the best seasonal products from El Maresme, a region famous for its orchards and fish.
Our family space was opened in 2009 by Miquel Aldana, chef de cuisine. In love with the sea and the gardener, carefully select the best ingredients in the area to make a menu that varies according to the season. Aldana's dishes present a careful balance between marine, vegetable and livestock proposals, without giving up spooning. All with a modern approach without losing sight of the roots. It has a menu to drink the vermouth, with dishes such as pickled oysters on a bed of seaweed or a bonbon of foie gras with caramel of black olives.
In the Tresmacarrons restaurant room we find Núria Orra, the chef's partner and head of the room. She has extensive wine experience and her concerns fill the room with ceramics made by her.
The Tresmacarrons restaurant is spacious, comfortable and functional, with wooden details and warm tones. To all this we must add that parking at the door is easy.
Immerse yourself in contemporary Catalan cuisine with deep roots, proudly from Maresmen and at more than reasonable prices.
Open time
- 1330 - 1500
Call us
Direction
Avinguda del Maresme, 21
08320 El Masnou
Barcelona