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The Menus

* If you have any allergy or intolerance, let us know and we will inform you. Taxes included.

*From Tuesday to Friday, LUNCHES.
Starters …
Escarole salad with pomegranate and nuts.
Grilled vegetables with romesco sauce.
Cod fritters with greens.
Consommé of boletus with creaking nest and eggs of quail.
Steamed mussels with oil and pepper.
Roasted homemade croquettes with salad.
Beef carpaccio with parmesan shavings.
Soft cream of gourd with duck ham and pomegranate.

Second…
Grilled salmon with Kalamata olive mayonnaise.
Crusty confit of Ampurdan duck with compote.
Hake baked with potatoes and onions.
Little beef entrecote with black chanterelles cream sauce.
“Fideuà”. Fine vermicelli with alioli sauce. (* Min 2 pers).
Black rice with cockles and artichokes. (* Min 2 pers).

Desserts…
Chocolate brownie with chestnuts ice cream.
Vanilla soft cream with raspberries.
Recuit of drap de Fonteta with honey textures.
Chocolate mousse with strawberries and coffee.
Peaches baked with orange and vanilla.
Ice cream and Sorbets of the day.
*Drinks not included.

* From Tuesday to Sunday, LUNCHES.
First to share …
Cod fritters.
Sautéed clams with sherry.
Steamed mussels with oil and pepper.
Seconds to choose:
Empordà style rice casserole. (* Min 2 pers).
Black rice with cockles and artichokes. (* Min 2 pers).
Fine vermicelli with alioli sauce. (* Min 2 pers).
Desserts to choose:
Torroella apple tatin with toffee and
ice cream of violets.
“Recuit de drap de Fonteta” Casa Martell with
honey in textures.
Ice cream and artisan sorbets.
*The Pica-Pica Menu will serve minimum for two people.
**Drinks not included.

*We cook with rice “L’Estany de Pals”.

*LUNCH and DINNER
To share…
Coca bread with tomato, salt and virgin olive oil.

Anchovies in lime and ginger.

Cod fritters.

Saffron milk mushrooms sautéed with squid and sausages.

Mussels with basil and hazelnuts.

Tempura langoustines with soya emulsion.

“Sea and mountain”: boneless chicken with prawns.

Light vanilla cream with raspberries and hazelnut crumble.

Frozen Valrhona chocolate truffles with tomato jam.

*Menu“Compartir” can served only for complete table.
**Drinks not included.

LUNCH and DINNER
To share…
Foie croquant with quince, raspberries and brioche.
Tempura langoustines with soya emulsion.
Saffron milk mushrooms sautéed with
squid and sausages.
Grilled prawns from Palamós with flower salt.
Seconds…
Hake “a la llauna” with chantarelles and chick-peas.
Slow-cooked shoulder of lamb with
rosemary and little onions.
Desserts…
Refreshing glass of natural pomegranate with yogurt.
Hot chocolate fritters with sweet potato and chestnuts.

**Menú “Temporada” can served only for complete table. **Drinks not included. *Until 3pm and 10pm.

LUNCH AND DINNER
From October 8 to November 1, 2021.

Menú

Welcome snacks.

3 Tapas:
Anchovies in lime and ginger.
Mussels with basil and hazelnuts.
Croquettes of prawns from Palamós.
Vermouth.

Main dish:

“ES NIU”.

Dessert:
Refreshing cup of pomegranate with yogurt textures.

Wines Celler Espelt. D.O.Empordà.
Mineral water.

Coffees and Petit Fours.

45€.*(Taxes included).

*This Menu, will serve minimum for two people.
‘Es Niu’ is a very old dish from Palafrugell which started out as a dish without meat, as it was made in Lent.

‘Es Niu’ is a very old dish from Palafrugell which started out as a dish without meat, as it was made in Lent. It was made with cod tripe, boiled egg, fish broth and potato. With time it was enriched: the fishermen added cuttlefish and the cork dealers completed it with game and even sausages.

This is a typical dish that the groups of cork peelers from Palafrugell used to eat on Mondays in the clochans.

This dish is very long to make and takes around five hours; one for the sauce and four for cooking the other ingredients, this is why very often it is not on most of the menus in the restaurants and it has to be ordered in advance.

One of the objectives of these meetings, which started in 1998, is to show ‘Es Niu’ to those who haven’t tried it and also to make it more accessible to lovers of traditional gastronomy.

HORARI DE CUINA: 13 h a 15 h
i de 20 h a 22 h
OBERT: Tot l’any migdies de dimarts a diumenge, divendres i dissabtes migdies i vespres.
TANCAT: Dilluns.
*Consulteu el calendari.