Antigua
Barcellona · Mediterranea · €€€€ · 40 piatti · 6 € – 60 € · Adatto ai vegetariani
Orari
- lunedì13:30–23:30
- martedì13:30–23:30
- mercoledì13:30–23:30
- giovedì13:30–23:30
- venerdì13:30–23:30
- sabato13:30–23:30
- domenica13:30–23:30
Cosa ordinare qui
Nessun piatto corrispondente.
ANTIPASTI SATARTERS
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Smoked salmon, truffled ricotta mock cannelloni, grilled summer boletus, fresh spinach, smooth spicy yoghurt cream, cucumber and avocado crisp
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Crispy and juicy onion black pudding pan, apple compote, caramelised onion, parmesan crisp and caramelised goat chocolates
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Concentrated lobster and red prawn broth, stuffed bonbon of king crab, shrimps, steamy bubbles and garden aromas.
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Mushrooms, pleurotus eryngii, sliced and lightly seared, creamy straciatella, mild infusion of extra virgin garlic and freshly grated summer truffle
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Foie mi-cuit topped with thin slices of caramelised apple, late harvest gelée and orange bread croutons
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Refreshing watermelon and basil carpaccio as a pesto, creamy goat's note, roasted beetroot, soft burrata, feta ‘the salty twist’, pistachio, rocket freshness and mint.
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Explosion of flavour! Tender green leafy stalks, caramelised walnuts, avocado, shredded free-range chicken breast, cassé tomato and hints of sweet and sour flavours.
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Andalusian style red prawns, fried eggs, fried eggs with shrimp juice
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Tradition...! Juicy cannelloni of truffled and roasted pagès chicken, reduction of its cooking juices, on a fine cream of roasted sweet potato, leek chips and foie shavings
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Grilled razor clams and cockles, creamy leek onions, crème fraîche and txakoli, fennel bulb, citronella, toasted almonds and parsley.
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Russian salad, the best...!!!! With octopus, ventresca, smoked sardine, aji amarillo, shrimps, red shrimp and citrus touches.
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Creamy burrata stracciatella, leek confit, marked white asparagus, roasted pumpkin and charcoal-grilled extra virgin olive oil
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Cantabrian spider crab wrapped in leek leaves, garlic shrimp, salmon roe, combined with refreshing vichyssoise and lemon grass.
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Glass bonbons filled with nikei tuna tartar, avocado emulsion, sweet potato, sesame and coconut cream with tiger milk
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Carabinero shrimp tiradito, intense flavour and juiciness of the heads, crispy frisée leaves, hints of madras powder and hazelnut crunch
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Crunchy grilled octopus, on potato foam, antichochocho sauce, sobrasada and honey - a classic for us!
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Mellow rice with oxtail, mushrooms and wild mushrooms sautéed over charcoal, garlic and thyme butter and a mirror of meat juice
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3-minute free-range egg, potato straw, onion confit, Iberian ham and freshly grated black truffle (Tuber Melanosporum) from Sarrión, Teruel
CARNI MEATS
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Oxtail in two stages in crispy foie stuffed bonbons on shallots and ginger cream, sour apple, reduction and foie cream
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Free-range chicken breast marinated in 16 exotic spices with spicy notes, silky smooth concentrated tomato sauce, Greek, coconut cream, fresh herbs and fragrant basmati rice.
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Veal cheek cooked as it used to be (very slowly), reduction of its juices, over tender boletus risotto, bound with sheep's cheese and hazelnuts.
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Soft and tender lamb ternasco cooked at low temperature, glazed in its own juices, bresse hen stock, marinated artichoke, caramelised onions, white beans and seasonal mushrooms.
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Black Angus Nebraska steak tartar, freshly chopped, seasoned according to us, freshness. ...perfect!!!
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Roast chateaubriand steak, thinly sliced, marinated in oil infused with aromatic herbs, garlic, balsamic sherry caramel and cooked at the table (min 2 pax)
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Truffled fries with thyme small/large
PESCE FISH
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Mediterranean red tuna, marinated in soya and ginger, very lightly seared, carpaccio of seared pleurotus eryngii, cold steamed spinach salad, miso foam, salmon roe, ponzu teriyaki sauce.
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Steamed wild sea bass, leek ragout, snow peas and molluscs with fennel cream, chardonnay and ginger reduction
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Mellow 65º charcoal-grilled cod, roasted ratatouille, green olives, mint and subtle perfume of black garlic, in fake papillote.
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Cold water sockeye salmon seared in nori and crispy tempura, shrimps, warm aubergine salad, sultanas, goat, fresh cheese, refreshing basil and sweet contrasts
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Hake with orly skewered hake, shrimps, aubergines, coriander and caramelised cashew nuts, treated as a mock ragout, coconut milk with a subtle perfume of red curry and related bubbles.
DOLCI DESSERTS
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Caramelised French toast in crème brûlée and meringue milk ice cream
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Chocolate madness - guanaja hot chocolate coulant, Belgian chocolate ice cream on cocoa soil, nutella foam and detonating textures.
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Sweet summer temptation: seasonal strawberries, vanilla ice cream morsels on custard, generous layer of whipped cream and delicate sweetness of icing sugar.
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Warm braeburn apple, treated with muscovado sugar and cinnamon, nuts, pistachio and vanilla ice cream in hot custard
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Passion fruit fizz, creamy mango ice cream and guava crystals.
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Banoffee pie: chantilly on creamy dulce de leche, banana and soft biscuit and butter base...awesome!!!
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Our chocolate truffles, to finish with a touch of sweetness
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Selection of refined cheeses... brie de Meaux, Comté 30 months matured, Reblochon, Stilton and quince.
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Colonel: Forest mandarin sorbet with a splash of Absolut vodka of its flavour.
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Colonel: Gin and tonic sorbet with a splash of hendricks and a touch of cucumber.
Prezzi come pubblicati dal locale; potrebbero essere cambiati. Codici degli allergeni come riportati nel menu. In caso di allergia chiedi al personale. Le immagini dei piatti sono illustrazioni basate sulla descrizione del menu, non foto del locale.