Seasonal Menu.
Autumn Feast · serving until DecemberFour times a year we change the entire menu. Each season brings its own produce, technique and flavours. This autumn we celebrate what the land gives us now: black trumpet mushrooms, confit artichoke, pumpkin, pomegranate, sweet potato and charcoal-grilled chestnut-fed pork.
The menu that follows the land.
An October mushroom is nothing like an April one. A November pomegranate is not the one from July. The difference is on the plate.
The Seasonal Menu changes four times a year. It is not a cosmetic change — we don't rotate two dishes and keep the rest. It is a new menu every season, built around the produce at its very best: the one that tastes better, costs what it should and has a story behind it. The kitchen follows the land, not the other way round.
Every quarter Pau lists what is coming into harvest in Catalonia, Galicia, Castile and the Mediterranean. Then he 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 doesn't change is the standard.
It is the menu we recommend to those who visit several times a year. If you had the Seasonal Menu in spring, in autumn it will be a different experience: not because we changed the recipes, but because we changed season. For our regulars it has become a way of following the year's gastronomic calendar.
There is also a practical reason: seasonal produce costs less and tastes better. An October mushroom costs less and yields more than one out of season. We pass that saving on to the menu price: €60 per person for four courses plus desserts is probably the best value 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 — DecemberBlack trumpet mushrooms, wild mushrooms, artichoke, pumpkin, pomegranate, sweet potato, chestnut-fed pork.
Winter Feast
December — MarchBlack truffle, cardoon, escarole, orange, lamb, scallop, mandarin.
Autumn Feast.
Serving September — December 2026. Three starters for the whole table, a choice of one main from three, pre-dessert and dessert. Designed for the Catalan autumn: wild mushrooms, pumpkin, pomegranate and the grill. Let us know of any allergies when booking.
Yoghurt tartlet, coconut and fruit
Crisp biscuit, seasonal fruit and crunchy yoghurt.
Textures of cocoa, chocolate, oil and salt
Valrhona 70% chocolate ice cream, brownie cubes, Cantonese cocoa, olive oil caviar and flor de sal.
Book before the season changes.
Autumn Feast is serving until December. Then Winter Feast arrives and the dishes change completely. If you want to try the black trumpet rice, the galets stuffed with roasted meats or the charcoal-grilled chestnut-fed pork, this is the season.
Seasonal Menu
Autumn Feast · September—DecemberLunch and dinner · 1 h 45 min · Optional Alma pairing €45
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€35 per person
Signature cooking on your lunch break: 5 starters to choose from, 6 mains and dessert of the day. Tue—Fri lunchtime. Everything included.
Discover the Lunch Menu