Tasting Menus

We make sitting at the table a show from start to finish.

OLIVUS

GUSTATIO
Muslum: Flower juice with honey and lemon

Our version of Moretum: cheesse tub with an emulsion of ancient Mediterranean herbs

Crunchy squid meringue, squid and garum emulsion
OUR CLASSICS
Our Olive

Foie gras sandwich, smoked sardines, mango, crunchy sesame seeds and Rancio de Tarragona wine gel
RIFT VALLEY
Asparragus, coliander and beetroot foarm

Crispy honey date tartlet with veal marinated in Moroccan spices and harissa mayonnaise

Moorish consommé.
SAILING OUR SEAS
Curly oyster from the Delta with creamy celery, garum, seaweed textures and vegetable vinaigrette.

Tarragona red prawn romesco

Morrocan sea and land with cheeks of hake
FISH
Marked fish with Riudoms tender onion cooked on low temperature
MEAT
Two-cooked pigeon tajine with oven-roasted cauliflower, cuscus foarm and nuts
PRE-DESSERT
Spring and summer Blossom with Laban soup, pistachios and rose water
DESSERT
Oue version of bread with chocolate and Chartreuse the Queen of Spirits

cellar not included

APPETIZERS
- Selection of ten proposals from Chef Quach
STARTERS
Curly oyster from Delta with plankton emulsion and triple o caviar

Tarragona prawn, almond soup, toasted almonds and Mediterranean herbs

Squid noodle, Iberian ham pil pil, low-temperature candied egg yolk and crispy bacon

Moroccan sea and land of cheeks of hake

Cigala Lobster ravioli, essence of shellfish and sea fennel from Tarragona

Rock octopus with potato foam, garum and crunchy seaweed

Creamy res shrimp rice from Tarragona
FISH
Fish market with Riudoms tender onion cooked at low temperature, creamy onion, fish egg emulsion and crunchy beetroot
PRE- DESSERT / DESSERT
Spring and summer Blossom with Laban soup, pistachios and rose water

Our version of bread with chocolate and Chartreuse the Queen pf spirits

cellar not included

ESSENCE MENU

60€ NIGHTS, SATURDAY AND SUNDAY

cellar not included