Restaurant 1497

Depending on seasonal produce

Burrata, aubergine confit, marinated tomatoes, black olive soil, rocket sprouts

Pallars beef steak tartare smoked in-house, with creamy mustard

Sweet potato gnocchi with thyme sauce and Iberian pork shoulder

Spinach ravioli filled with roasted butternut squash and ricotta with lobster and white wine butter

Artichoke confit stuffed with Iberian pork pluma (feather cut) and truffled potato foam

Grilled scallops, caviar, roast chicken jus, stewed Maresme peas

Grilled veal fillet, porcini mushrooms, red wine reduction, celeriac bake and fresh Montseny wasabi

Selection of organic Catalan cheeses with homemade jam

Apple in various textures with yoghurt and honey

Pistachio and mascarpone tiramisu ‘prepared at the table’

Chocolate financier: hazelnut cream and gianduja ice cream

Petits fours

Depending on seasonal produce

Burrata, aubergine confit, marinated tomatoes, black olive soil, rocket sprouts

Cream of roasted butternut squash, red prawn tails, black sesame oil and thyme croutons

Free-range egg cooked at 63ºC with seasonal mushrooms and cured pork belly

Baked wild meagre, sea urchin jus, creamy fennel and dill emulsion.

Boneless lamb shoulder, tarragon reduction, chickpea cream with ras el hanout and aubergine jam

Exotic cloud: passion fruit, coconut and white chocolate

Chocolate, salted caramel and raspberry textures

Petits fours

Almond cheese with tomato chutney and dried Aragonese black olives

Roasted pumpkin cream, tofu fingers, black sesame oil and thyme croutons

Aubergine tarte Tatin with hazelnut romesco and onion confit

Artichoke hearts confit stuffed with truffles and stewed mushrooms

Creamy rice with roasted sweet potato, fennel and morels

Pear poached in white wine with cinnamon and citrus

Cacao cake with hazelnut sorbet

Petits fours