BAR

Mussels and escabeche
Peanut
Bread with tomato and anchovy from L’Escala
Potato and onion tortilla
Squid a la romana

SEASON

Green bean buñuelo
White asparagus, white garlic and smoked elver
Cod brandade and red bell pepper
White shrimp from Palamós in a garlic
Sugar candy, foie-gras and corn nuts
Leek and potato smoothie

ROASTS

Cannelloni
Fish suquet
“Senyoret” rice

BAKERY

Red bell pepper taten
Xuixo from Girona with mushroom and truffle
Parlavà Wagyu beef sobrassada buñuelo

GAZPACHO AND KING PRAWN

Gazpacho sorbet
Boiled king prawn tail
Cherry tomato salad
King prawn coulis with codium seaweed and pickled cucumber

CRAB

Crab tartalette
Raw almond gelée
Basil sorbet
Crab coral royal sauce

PENNY BUN AND PRAWNS

Prawn meatballs
Penny bun duxelle, prawn sauce
Penny bun emulsion
Carrot and parsnip balls and fenner purée

HAKE

Fried hake terrine
Hake kokotxa with green sauce
Tartar sauce
Lettuce leaves
Hake brandade toast

LAMB

Lamb terrine
Creamy parsnip, sauteed chard
Potato airbag, rosemary foam, preserved tomato
Lamb sauce with garlic and rosemary
Lamb and Idiazábal cheese brio-bread with smoked lamb bacon

CITRUS

Citrus sorbet
Lime pound cake and jelly
Yogurt with ginger emulsion
Basil and ginger shots

STRAWBERRY

Wild strawberry sorbet
Strawberry jam sauce
Strawberry vinegar
Cream
Strawberry crunchy

BISCUIT

Crunchy chocolate
Coffe and chocolate creamy
Crunchy hazelnut mousse
Cocoa foam

BAR

Mussels and escabeche
Peanut
Bread with tomato and anchovy from L’Escala
Potato and onion tortilla
Squid a la romana

SEASON

Green bean buñuelo
White asparagus, white garlic and smoked elver
Cod brandade and red bell pepper
White shrimp from Palamós in a garlic
Sugar candy, foie-gras and corn nuts
Leek and potato smoothie

ROASTS

Cannelloni
Fish suquet
“Senyoret” rice

BAKERY

Red bell pepper taten
Xuixo from Girona with mushroom and truffle
Parlavà Wagyu beef sobrassada buñuelo

OYSTER

Freeze-dried oyster with caviar
Gouthier oyster n.2 sorbet and lemon air

TUNA

Tuna loin dices
Katsuobushi jelly
Plankton mayonnaise
Fish roe and seaweed

PRAWN

Hot cured red prawn from Palamós
Prawn croquette
Prawn umami
Thai prawn sauce

STEAK TARTAR AND ITS BONE

Old Galician beef dry aged 45 days
Bone of beef sauce
Grated truffled and cured egg yolk and caviar

COCKLE

Blanched cockles
Green sauce
"Donostiarra" sauce foam
Còdium seaweed cream

TOMATO

Raf tomato sorbet and cloves
Basil foam and parmesan whey
Pickled onion
Lettuce roll and vinaigrette slushy

GROUPER

Aged and grilled grouper
Velvet crab soup and noodles
Carrot and celeriac balls
Sauteed chard and saffron caviar
Scampi twizer

CHICKEN AND LOBSTER

Roast chicken terrine
Gryoza filled with sautéed mushrooms
Grilled lobster and sauce
Crispy chicken skin with vinaigrette slush

DUCK

Grilled duck breast with roasted duck sauce
Beetroot chutney
Roasted duck brio-bread with beetroot foam
Crispy skin with beetroot and foie-gras

LIPS

Raspberry slush
Lime mousse and raspberry jelly

PEACH

Peach sorbet, jelly and brunoise
Ginger shots
Caramelized peach
Peach skin in ginger

SWEET TOOTH

Caramelized walnut mousse
Wafer emulsion
Green pistachio coulis and shots
Figs with armagnac
Almond crunchy mousse

Bo.TiC 2026

Dark chocolate creamy
Hazelnut mousse
Dark chocolate crunchy
Raspberry coulis