As every year, our chef Dani Bogunyà and his team are introducing novelties in the aperitif for wedding receptions. This year, the novelties are the seasonal nuts and manioc breads of different flavours in the complimentary appetizer, the aperitif that opens the cocktail.
Among the new cold proposals, we can find Martini gelée, with cockles and violet potatoes, and the conch with sprouts of crudités, shrimp, crab and pesto.
Following our style of Mediterranean cuisine with exotic touches is the shrimp hot dog, squid crunch and green ketchup, and the false saffron and blue algae risotto with scampi confit at low temperature.
And finally, in the cooking show, the creamy rice with Palafrugell sea urchins and samphire is the highlight.
We hope you can come to enjoy together all these innovations that accompany our classics such as the McLleí or our pintxos.