Starters

  • Artcheviche 14

    Tartare mix of tuna, salmon and red shrimps marinated with lime passion fruit and orange with cucumbers and cashews

  • Roasted octopus marinated with ginger, fresh fennels and cherry tomatoes 14
  • Catalan steamed lobster with crispy salad 26

First courses

  • Spaghettone monograno Felicetti 14

    Sauted with clams, tomatoes and mullet roe

  • Spaghettone monograno senatore Cappelli with lobster and tomatoes sauce 22

    (half lobster per portion)

  • Paccheri pasta with seafood 14

Meats from the kitchen

  • Argentinian Angus sirloin Rib Eye 400 gr 26

    Grilled and cut to taste, with rocket salad, cherry tomatoes and grana flakes

  • Grilled Australian Ox fillet 300gr 26

    Served with grilled vegetables, french fries and Béarnaise sauce

  • Iberian Pork de Bellota Pluma (Pata Negra) 26

    Roasted and served with french fries, salad and honey mustard

  • Irish Angus Tomahawk 1000gr 50

    Grilled and served with french fries and salad

Fish

  • Mixed fried-fish 22

    Fried squids, Mediterranean red shrimps and vegetables

  • Grilled seafood 22

    Sea bass, Mediterranean red shrimps, squids and vegetables

Desserts

  • Panna cotta 5

    With wild berries, strawberries, chocolate or caramel

  • Catalan cream 5

    At vanilla or Bronte pistachio taste

  • Artcheesecake 5

    Served with almond crumble, topped with wild berries, strawberries, chocolate or caramel

  • Homemade Tiramisù 5

    With dark chocolate flakes

  • Hot chocolate cake 6,50

    Served with ice cream