Restaurant 1497

A tribute to the first document of the Mas Salagros estate, dated 1497. A signature experience that reflects our origins, featuring certified organic and seasonal products.

Three creations that vary according to the season

Burrata with tomato tartare, rocket pesto and black olivesv

Smoked Pallars steak tartare served on brioche

Roasted butternut squash and ricotta ravioli with white wine-infused lobster butter

Potato gnocchi, accompanied by roast pork shoulder shavings, semi-dried tomatoes and thyme with white wine jus.

Grilled scallops with textures of onion and caviar

Wild sea bass, creamy spinach and red prawn

Grilled fillet of young beef with aubergines, red wine reduction and fresh Motseny wasabi

Yoghurt, apple and honey

Pistachio tiramisu

Crunchy hazelnut sablé with two-chocolate and salted caramel crémeux

Petits fours

An experience that symbolizes new beginnings, featuring a selection of vegetables, meats, fish, and eggs prepared with certified organic and seasonal ingredients.

Four seasonal creations

Strawberry gazpacho, smoked sardine, cherry tomatoes and vinegar gelée

Burrata with tomato tartare, rocket pesto and black olives

Free-range egg cooked at 63ºC with cream of sweetcorn and basil, almond crumble and smoked cecina (cured beef)

Wild meagre, creamy spinach and red prawn

Boneless lamb shoulder, mustard and herb jus, confit tomatoes and fennel

Sablé breton with passion fruit cream and coconut foam

Organic Africa Chocolate cocoa textures

Petits fours

A proposal that celebrates the flavours of the land, with vegetables and egg taking center stage, crafted with certified organic and seasonal ingredients.

Four seasonal creations

Strawberry gazpacho, watermelon, cherry tomatoes and vinegar gelée

Burrata with tomato tartare, rocket pesto and black olives

Free-range egg cooked at 63ºC with cream of sweetcorn and basil, almond crumble and white asparagus

Roasted butternut squash ravioli with thyme sauce and pan-fried courgette

Leek and tofu pie with roasted vegetable jus and grilled aubergine

Sablé breton with passion fruit cream and coconut foam

Organic Africa Chocolate cocoa textures

Petits fours