Antigua
Barcelona · Mediteraneană · €€€€ · 40 de preparate · 6 EUR – 60 EUR · Prietenos cu vegetarienii
Program
- luni13:30–23:30
- marți13:30–23:30
- miercuri13:30–23:30
- joi13:30–23:30
- vineri13:30–23:30
- sâmbătă13:30–23:30
- duminică13:30–23:30
Ce să comanzi aici
Niciun preparat potrivit.
ANTIPASTRURI 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
CARNE 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
PEȘTE 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.
DESERTURI 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.
Prețuri așa cum au fost publicate de local; e posibil să se fi schimbat. Codurile de alergeni sunt cele din meniu. Dacă ai o alergie, întreabă personalul. Imaginile preparatelor sunt ilustrații după descrierea din meniu, nu fotografii de la local.