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 amuse-bouches that change with the seasons

Burrata with tomato tartare, rocket pesto and black olives

Steak tartare made from smoked Pallars young beef, served on brioche

Ravioli filled with roasted butternut squash and ricotta in a lobster butter and white wine sauce

Potato gnocchi with onion reduction, blue cheese emulsion and crispy Parmesan

Grilled scallops with creamy garden fresh courgette and caviar

Wild sea bass with red prawn and spinach sautéed in smoked butter

Grilled fillet of young beef with roasted carrot, shiitake mushroom jus and fresh Motseny wasabi

Green apple in textures

Yoghurt, ginger and lime mousse with Montseny honey

Crispy hazelnut shortbread with two-chocolate crémeux and salted caramel

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 amuse-bouches that change with the seasons

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 roasted carrot foam, pancetta and herb tuile

Wild turbot with onion purée, onion jus and red prawns

Roast boneless lamb shoulder with tarragon jus and smoked mashed potato

Sablé breton with passion fruit cream and coconut foam

Cocoa textures Organic Africa Chocolate

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 amuse-bouches that change with the seasons

Strawberry gazpacho, watermelon, cherry tomatoes and tomato gelée

Burrata with tomato tartare, rocket pesto and black olives

Free-range egg cooked at 63ºC with roasted carrot foam, pine nuts herb tuile

Roasted butternut squash-filled ravioli with onion reduction and crispy Parmesan

Creamy Delta de l’Ebre rice with courgette, blue cheese and shiitake mushrooms

Sablé breton with passion fruit cream and coconut foam

Cocoa textures Organic Africa Chocolate

Petits fours