For some quality local cuisine, step into this warm venue. Earthy tones run through its interiors; yellow walls adorned with maroon frames, parquet flooring, and a yellow ceiling with suspended lamps are the design highlights. The widely spaced tables offer good privacy. Chef Carlota Claver treats you to old-time recipes, skillfully prepared using the freshest of ingredients. Begin your meal with a round of scrumptious appetizers or starters. Try the house specialty, "smashed" eggs; follow it up with an interesting meat or fish dish. The cellar stocks a good collection of rare, popular and quality wine. You can wind up with a plateful of cheddar, camembert, parmesan, or any other delicious cheese that your heart desires!

Öppettider:
Monday-Saturday 1pm-4pm & 8:30pm-1am

Exempel på middagsmeny:
APPETIZERS
· Cured "güijuelo" ham 19.00
· Santoña' s anchovies in Modena?s vinager 10.70
· Poultry and Mushroom croquettes 9.70
· "Coca" bread with tomato 2.50
· Lodosa's redpepper with virgin olive oil 10.70
· Snails "Alba" 9.30
· Codfish doughnut in tomato and honey sauce 8.50

STARTERS
· Tolosa's red beans with a side of hot peppers 9.80
· "Palamos" prawn creamy rice 20.50
· "Mid-cuit" foie-gras and medlar fruit 15.60
· Cold coliflower creme with parmentier and smocked bacon 7.40
· Our classic "smashed" eggs 7.50
· Spinach and warm goat cheese "mille feuille" 16.00
· Mixed grilled summer veggies 10.80
· Sardines and vegetable "lasagna" 12.30
· Warm codfish salad, quince and peanut cream 15.00
· Green pepper salad, tender tuna sirloin and young onions 11.00
· Rocket and spinach salad with pears and parmesan cheese 12.00
· "Raffe" tomate filled with "buratta" mozzarella cheese 15.90
· Avocado salad with anchovies, roasted corn and tomatoe 10.30

MEAT
· Our "roxa" meat grilled by stone with potatoe or pepper company 20.50
· Ox sirloin steak with white truffle butter and roasted "lodosa" pepper 19.50
· Steamed oxtail in "toro's wine" sauce and apple pureé 11.90
· Duck breast in a bed of early bananas and grilled foie-gras all in mature rum 19.30
· Two ways cooked tender veal cheeck 11.50
· Boneless crunchy pork toe stuffed with spanish black sausage 9.50

FISH
· Confited codfish in a spanish "gazpacho", eggplant over a garlic bread 18.60
· Sea bream with dried meat and wild asparragus. 22.50
· Tuna fish in an onion mermalade, confited tomatoe and soya sauce 17.80
· Hake fish in a "romesco" tempura in a toasted layer of tomatoe 21.20
· Daily fresh fish

DESERTS
· Soft spiced spongecake,white chocolate mousse and greek yoghurt ice cream 5.50
· Sweet red fruit salad with fried fresh cheese of "Ullastret" and pistacchio ice cream 5.40
· Tipical "crema catalana" caramelized with a pineapple carpaccio in a cold jivara lacteé chocolate 5.30
· Heavenly made egg pudding with grapefruit ice cream 5.60
· Cold cantaloup melon soup in a mint aroma, green tea sorbet and a crunchy homemade biscuit 6.20
· Fluid chocolate couland with iced "Olivares" and cinnamon sorbet 5.50
· Daily homemade cakes and pastries 5.10
· Cheese Assortment 8.00

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