OLIVUS
- GUSTATIO
- Mulsum: flower must with honey and lemon
- Our version of moretum: cheese terrine with Mediterranean herb emulsion and crunchy cheese
- Crispy squid meringue, squid and garum emulsion
- OUR CLASSICS
- Foie sandwich, smoked sardine, mango, crunchy sesame and Tarragona wine gel.
- Our olive
- RIFT VALLEY
- Asparagus, coriander and beetroot mousse
- Crunchy date honey tartlet with marinated veal with Moroccan spices and harissa mayonnaise
- Moorish consommé
SAILING OUR SEAS- Curly oyster from “El Delta” with creamy celery, garum, seaweed textures and vegetable vinaigrette
- Romesco of red prawns from Tarragona
- Moroccan “sea and mountain” with hake cheeks
- FISHFresh fish with tender onion from Riudoms cooked at low temperature, with creamy onion, fish egg emulsion and crunchy beetroot
- MEAT
- Pigeon tajine in two cookings, with oven-roasted cauliflower, couscous and dried nuts foam
- PRE-DESSERT
- Spring and summer flower with Laban soup, pistachios and rose water
- DESSERT
- Our version of bread with chocolate and Chartreuse, the Queen of Liqueurs
85€ VAT included
cellar not included
MARE NOSTRUM
- APPETIZERS
- Chef Quach’s selection of 10 appetizers
- STARTERS
- Curly oyster from “El Delta” with plankton emulsion and Iranian Triple O caviar.
- Tarragona shrimp, almond soup, toasted almond and Mediterranean iced herbs
- Squid tagliatelle, Iberian ham pil pil, low-temperature egg yolk confit and crispy pancetta
- Moroccan “sea and mountain” with hake cheeks
- Ravioli of langoustine, seafood essence and Tarragona sea fennel
- Rock octopus with potato foam, garum and crispy seaweed
- Creamy rice with red shrimp from Tarragona
- FISH
- Fresh fish with tender onion from Riudoms cooked at low temperature, with creamy onion, fish egg emulsion and crunchy beetroot.
- PRE- DESSERT / DESSERT
- Spring and summer flower with Laban soup, pistachios and rose water
- Our version of bread with chocolate and Chartreuse, the Queen of Liqueurs
115€ VAT included
cellar not included
