Restaurant 1497

Depending on seasonal produce

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

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

Spinach ravioli stuffed with roasted pumpkin and ricotta, lobster and white wine butter

Grilled scallops, stewed Maresme baby peas and roast chicken

Baked wild turbot, artichoke foam and leek confit in white miso

Boneless shoulder of lamb, Cerdanya-style trinxat, sweet potato and horn of plenty mushroom sauce

Selection of organic Catalan cheeses with homemade jam

Exotic cloud: passion fruit, coconut and white chocolate

Cacoa&Nuts: chocolate and peanut cake, hazelnut ice cream, caramelised pistachios, chocolate foam and chilled white chocolate and vanilla soup

Petits fours

Depending on seasonal produce

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

Cream of roasted leeks with grilled red prawns, pork jowl and roasted hazelnuts

Free-range egg cooked at 63o with porcini mushroom foam and onion and pine nut crumble

Roasted wild meagre with sea urchin and grilled pepper jus, and broccoli couscous

Boneless shoulder of lamb, Cerdanya-style trinxat, sweet potato and horn of plenty mushroom sauce

Exotic cloud: passion fruit, coconut and white chocolate

Cacao: dark chocolate mousse with a raspberry centre

Petits fours

Aubergine confit in soy sauce and ginger with almond cheese, olive soil and tomato chutney

Cream of roasted leeks, crispy tofu and sesame oil

Tomato tarte Tatin with hazelnut romesco and caramelised onions

Artichoke heart confit with roasted sweet potato and caramelised pine nuts

Creamy rice with seasonal wild mushrooms and spinach cooked in its own juices

Cinnamon baked pear with hazelnut ice cream

Chocolate cake with red fruit and balsamic vinegar jam.

Petits fours