The Menus

LUNCH AND DINNER
First to share…

Coca bread with tomato, salt and virgin olive oil.

Anchovies in lime and ginger.

Cod fritters.

Steamed mussels with oil and pepper.

Seconds to choose:
Empordà style rice casserole. (* Min 2 pers).
Black rice “del senyoret”. (* 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.

Roasted homemade croquetes.

Saffron milk mushrooms sautéed.

Mussels with basil and hazelnuts.

Tempura langoustines with soya emulsion.

Hake “a la llauna” with

chantarelles mushrooms and chick-peas.

Light vanilla cream with raspberries and 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.

Hake “cocochas” with “pil-pil” and boletus mushrooms.

Grilled prawns from Palamós with flower salt.

Seconds…

Pilgrim’s scallops with crispy sweet potato and bacon.

“Oxtail” with seared liver and licorice.

Desserts…

Refreshing glass of natural pomegranate with yogurt.

Chocolate and chestnuts with marrón glacé ice cream.

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

LUNCH AND DINNER
from October 14 to December 11, 2022

Menú

Welcome snacks.

Vermouth and three tapas…

Autumn bravas.

Cold mussels with vinaigrette.

Roasted homemade croquetes.

Main dish:

“ES NIU”.

Dessert:

“Recuit de drap de Fonteta”  (fresh cheese goat), Casa Martell with honey in textures.

Wine D.O.Empordà, water,

coffee/infusion and petit-fours.

50€.*(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.