Antigua
Barcelona · Śródziemnomorska · €€€€ · 40 dań · 6 € – 60 € · Dla wegetarian
Godziny otwarcia
- poniedziałek13:30–23:30
- wtorek13:30–23:30
- środa13:30–23:30
- czwartek13:30–23:30
- piątek13:30–23:30
- sobota13:30–23:30
- niedziela13:30–23:30
Co tu zamówić
Brak pasujących dań.
PRZĄSTKI SATARTERS
-
Smoked salmon, truffled ricotta mock cannelloni, grilled summer boletus, fresh spinach, smooth spicy yoghurt cream, cucumber and avocado crisp
Wędzony łosoś i cannelloni z truflową ricottą podawane z grillowanymi borowikami, szpinakiem, pikantnym kremem jogurtowym, ogórkiem i awokado.
-
Crispy and juicy onion black pudding pan, apple compote, caramelised onion, parmesan crisp and caramelised goat chocolates
Smażona czarna kiszka z cebulą, kompotem jabłkowym, karmelizowaną cebulą, chrupkiem parmezanowym i czekoladkami z koziego sera.
-
Concentrated lobster and red prawn broth, stuffed bonbon of king crab, shrimps, steamy bubbles and garden aromas.
-
Mushrooms, pleurotus eryngii, sliced and lightly seared, creamy straciatella, mild infusion of extra virgin garlic and freshly grated summer truffle
Podsmażone grzyby pleurotus eryngii ze serem stracciatella, naparem z czosnku i świeżo tartą truflą letnią.
-
Foie mi-cuit topped with thin slices of caramelised apple, late harvest gelée and orange bread croutons
Foie mi-cuit z plastrami karmelizowanego jabłka, żelee z późnych zbiorów i grzankami z pomarańczowego chleba.
-
Carpaccio z arbuza i bazylii
16,50 €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.Carpaccio z arbuza i bazylii z kozim serem, pieczonym burakiem, burratą, fetą, pistacjami, rukolą i miętą.
-
Explosion of flavour! Tender green leafy stalks, caramelised walnuts, avocado, shredded free-range chicken breast, cassé tomato and hints of sweet and sour flavours.
-
Andalusian style red prawns, fried eggs, fried eggs with shrimp juice
-
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
-
Grilled razor clams and cockles, creamy leek onions, crème fraîche and txakoli, fennel bulb, citronella, toasted almonds and parsley.
-
Russian salad, the best...!!!! With octopus, ventresca, smoked sardine, aji amarillo, shrimps, red shrimp and citrus touches.
-
Creamy burrata stracciatella, leek confit, marked white asparagus, roasted pumpkin and charcoal-grilled extra virgin olive oil
Burrata stracciatella z konfitowanym porem, białym szparagiem, pieczoną dynią i oliwą extra virgin grillowaną na węglu.
-
Cantabrian spider crab wrapped in leek leaves, garlic shrimp, salmon roe, combined with refreshing vichyssoise and lemon grass.
-
Glass bonbons filled with nikei tuna tartar, avocado emulsion, sweet potato, sesame and coconut cream with tiger milk
-
Carabinero shrimp tiradito, intense flavour and juiciness of the heads, crispy frisée leaves, hints of madras powder and hazelnut crunch
-
Crunchy grilled octopus, on potato foam, antichochocho sauce, sobrasada and honey - a classic for us!
-
Mellow rice with oxtail, mushrooms and wild mushrooms sautéed over charcoal, garlic and thyme butter and a mirror of meat juice
-
3-minute free-range egg, potato straw, onion confit, Iberian ham and freshly grated black truffle (Tuber Melanosporum) from Sarrión, Teruel
Jajko z wolnego wybiegu podawane ze słomką ziemniaczaną, konfitowaną cebulą, szynką iberyjską i świeżo tartą czarną truflą (Tuber Melanosporum) z Sarrión, Teruel.
MIĘSA MEATS
-
Oxtail in two stages in crispy foie stuffed bonbons on shallots and ginger cream, sour apple, reduction and foie cream
-
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.
Przyprawiona pierś z kurczaka z sosem pomidorowym, kremem kokosowym, ziołami i ryżem basmati.
-
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.
Wolno gotowane policzki cielęce z redukcją soków, podawane na risotto z borowikami, owczym serem i orzechami laskowymi.
-
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.
-
Black Angus Nebraska steak tartar, freshly chopped, seasoned according to us, freshness. ...perfect!!!
-
Roast chateaubriand steak, thinly sliced, marinated in oil infused with aromatic herbs, garlic, balsamic sherry caramel and cooked at the table (min 2 pax)
-
Truffled fries with thyme small/large
RYBY FISH
-
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.
-
Steamed wild sea bass, leek ragout, snow peas and molluscs with fennel cream, chardonnay and ginger reduction
-
Mellow 65º charcoal-grilled cod, roasted ratatouille, green olives, mint and subtle perfume of black garlic, in fake papillote.
-
Cold water sockeye salmon seared in nori and crispy tempura, shrimps, warm aubergine salad, sultanas, goat, fresh cheese, refreshing basil and sweet contrasts
-
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.
DESERY DESSERTS
-
Caramelised French toast in crème brûlée and meringue milk ice cream
-
Czekoladowe szaleństwo
11,50 €Chocolate madness - guanaja hot chocolate coulant, Belgian chocolate ice cream on cocoa soil, nutella foam and detonating textures. -
Sweet summer temptation: seasonal strawberries, vanilla ice cream morsels on custard, generous layer of whipped cream and delicate sweetness of icing sugar.
-
Warm braeburn apple, treated with muscovado sugar and cinnamon, nuts, pistachio and vanilla ice cream in hot custard
Ciepłe jabłko braeburn, przygotowane z cukrem muscovado i cynamonem, orzechami, pistacjami i lodami waniliowymi w gorącym kremie cukierniczym.
-
Passion fruit fizz, creamy mango ice cream and guava crystals.
-
Banoffee pie
8,50 €Banoffee pie: chantilly on creamy dulce de leche, banana and soft biscuit and butter base...awesome!!! -
Nasze trufle czekoladowe
7,50 €Our chocolate truffles, to finish with a touch of sweetness -
Selection of refined cheeses... brie de Meaux, Comté 30 months matured, Reblochon, Stilton and quince.
-
Colonel: Forest mandarin sorbet with a splash of Absolut vodka of its flavour.
-
Colonel: Gin and tonic sorbet with a splash of hendricks and a touch of cucumber.
Ceny według publikacji lokalu; mogły się zmienić. Oznaczenia alergenów jak w menu. Jeśli masz alergię, zapytaj obsługę. Obrazy dań to ilustracje na podstawie opisu w menu, a nie zdjęcia z lokalu.