Green salad with seasonal lettuce and endive, tomato, carrot, tender onion and olives.

Autumn escarole, herring desalted and marinated in-house, and tomato slowly confit in olive oil.

Seasonal pumpkin roasted and finely blended, with brown butter and sage.

Wild mushrooms according to the day's foraging, seared over high heat with black botifarra, garlic and parsley.

Toasted village coca flatbread, acorn-fed Iberian ham, house-confit figs and recuit de drap (fresh curd cheese).

Sliced colt meat from Camprodon Valley, dressed with mustard, gherkins, onion, chives and egg yolk, served with toasted brioche bread.

House-made liver pâté with onion cooked slowly and caramelised in rancio wine, and toasted bread.

Selection of artisanal local charcuterie

Wild boar slow-cooked in red wine civet, macaroni and aged cheese.

Cannelloni filled with three-meat roast and saffron milk caps, house béchamel, baked au gratin.

Lamb neck slow-cooked and shredded, rice cooked in its own stock with black trumpet mushrooms.

Sweet botifarra seared over the coals with fresh endives, olive oil and salt.

Thick slices of pumpkin roasted until the edges caramelise, fresh recuit cheese, toasted hazelnuts and virgin olive oil.

Ganxet DOP beans sautéed with pot-cooked pork until golden, with a fried farm egg.

Rabbit braised the way it has always been done, with small meatballs, dark sofrito and picada.

Chicken slow-braised with prunes and rancio wine until the sauce thickens with its own juices.

Duck leg roasted in its own fat and finished until the skin crisps, with the fruit of the season.

Young horse from the Camprodon Valley slowly braised with red wine, vegetables and aromatic herbs, resulting in tender meat with an intense aroma.

Braised pork cheeks with dried apricots and valley smoked bacon. The meat melts in your mouth.

Cod loin confit in olive oil at low temperature, served on silky truffle potato cream.

Local pork knuckle slow-braised in the oven, jus from its own cooking bound with Alta Garrotxa lavender honey, fresh thyme, rosemary and savory.

450 g cut, dry-aged for 30 days and grilled over the fire, served with Muscat sauce and potatoes.

Skirt steak, a tender and deeply flavoured cut of beef, seared over high heat and served with pomegranate sauce, its seeds and potatoes.

Our classic Catalan custard with burnt cane sugar.

The classic breakfast reimagined as an extraordinary and surprising dessert.

Fresh cow's milk curd cheese, served with Pyrenean lavender honey. Simplicity, freshness and tradition.

Vanilla ice cream, melted chocolate served warm and caramelised hazelnuts.

Dark chocolate truffles infused with fresh mountain rosemary, dusted with pure cocoa powder. Intensity and forest aromas.

Chestnut flan slow-cooked in a bain-marie, with mandarin sorbet.

Pear slowly confit in Empordà grenache and spices, with coffee ice cream.

Oven-roasted apple purée infused with lemon verbena, crushed carquinyolis and hazelnut ice cream.

Fresh-cheese cheesecake slow-baked at low temperature, creamy, served with muscatel raisins.

A generous tart with dark caramel and toasted walnuts, served with soured cream.

Lemon sorbet, slices of candied lemon and a touch of wholegrain mustard that lifts its acidity.