Seasonal Menu.
Spring Feast · on until JuneFour times a year we change the entire menu. Each season brings its own produce, its technique and its flavours. This spring we celebrate what the land gives us right now: tear peas, artichokes, asparagus, suckling lamb and the first strawberries.
The menu that follows the land.
A March artichoke is nothing like a November one. A May strawberry is not a February one. The difference is on the plate.
The Seasonal Menu changes four times a year. It is not a cosmetic change —it is not about rotating two dishes and keeping the rest—. It is a new menu each season, built around the produce at its peak: the one that tastes best, the one that costs what it should, the one with a story behind it. The kitchen follows the land, not the other way round.
Each quarter Pau draws up a list of what comes into harvest across Catalonia, Galicia, Castile and the Mediterranean. He then chooses three starters, two or three mains, a pre-dessert and a dessert that tell that season. The whole menu is new. The techniques change, the pairings change, the cooking changes. The only thing that does not change is the judgement.
It is the menu we recommend to anyone who comes several times a year. If you had the Seasonal Menu in autumn, in spring it will be a different experience: not because we have changed the recipes, but because we have changed season. For our regulars it has become a way to follow the year's gastronomic calendar.
There is also a practical reason: seasonal produce is cheaper and tastes better. A March artichoke costs less and yields more than a November one. We pass that saving on to the menu price: €60 per person for four courses plus desserts is probably the best value for money we offer.
Four seasons, four menus.
Spring Feast
March — JuneTear peas, artichokes, asparagus, broad beans, suckling lamb, strawberries.
Summer Feast
June — SeptemberRaf tomato, red prawn, peach, bluefin tuna, courgette, melon.
Autumn Feast
September — DecemberCeps, saffron milk caps, pumpkin, game, chestnuts, pomegranates, grapes.
Winter Feast
December — MarchBlack truffle, cardoon, escarole, orange, lamb, scallop, mandarin.
Spring Feast.
On March — June 2026. Three starters for the whole table, one main to choose from three, pre-dessert and dessert. Designed for the Catalan spring: fresh produce, precise techniques, defined flavours. Let us know when booking if you have any allergies.
Textures of cocoa and chocolate
Valrhona 70% chocolate ice cream, brownie cubes and Cantonese cocoa.
Strawberry tartlet from the Maresme, with coconut
Crisp biscuit, red-berry foam and crunchy yoghurt.
Book before the season changes.
Spring Feast will be on until June. Then comes Summer Feast and the dishes change completely. If you want to try the confit artichokes, the suckling lamb or the tear-pea risotto, this is the season.
Seasonal Menu
Spring Feast · March—JuneLunch and dinner · 1 h 45 min · Spring Feast on now
Maybe these two suit you better.
Menu Signature Selection
€90 per person
6 of the chef's signature dishes: brioche with caviar, aged-cow carpaccio, cured foie, truffle rice, fish of the day and Wellington. The most booked in the house.
Discover the Signature Menu If you come at lunchLunch Menu
€35 per person
Signature cooking on a work-lunch break: 5 starters to choose from, 6 mains and dessert of the day. Tue—Fri lunch. All included.
Discover the Lunch Menu