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 …
Soft cream of gourd withduck ham and pomegranate.
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.
Salad of the garden with pipes and rosemary oil.
Roasted homemade croquettes with greens.
Veal carpaccio with confit mushrooms.

Second…
Fish from the market grilled with toasted garlic.
Crusty confit of Ampurdan duck with compote.
Fish from the market baked with potatoes and onions.
Little beef entrecote with black chanterelles cream sauce.
“Fideuà”. Fine vermicelli with alioli sauce. (* Min 2 pers).
Rice casserole with mushrooms and sausages. (* Min 2 pers).

Desserts…
Chocolate brownie with chestnut 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, vanilla and almond milk.
Ice cream and Sorbets of the day.
*Drinks not included.

* From Tuesday to Sunday, LUNCHES.
First to share …
Cod fritters.
Sauteed natural cockles.
Steamed mussels with oil and pepper.
Seconds to choose:
Empordà style rice casserole. (* Min 2 pers).
Black rice of squid 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
Ice cream and honey jelly.
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.
Mussels with basil and hazelnuts.
Homemade croquettes of beef.
Season mushrooms.
Tempura langoustines with soya emulsion.
Hake “a la llauna” with chantarelles and chick-peas.
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.
Season mushrooms.
Grilled prawns from Palamós with flower salt.
Seconds…
King scallops with sweet potato parmentier and
candied bacon.
“Oxtail” with seared liver and licorice.
Desserts…
Refreshing cup of pomegranate with yogurt textures.
Creamy chocolate, autumn fruits and chestnut.

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

LUNCH AND DINNER
From October 9 to November 1, 2020.

Menú

Welcome snacks.

3 Tapas:
Soft pickled mussels.
Anchovies in lime and ginger.
Cod fritters.
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.