Restaurant 1497

Three creations that vary according to the season

Creamy burrata served with confit eggplant, chutney, black olives, and arugula sprouts

Smoked Pallars beef tartare served on brioche

Potato gnocchi accompanied by roasted sweet potato cream and slices of iberian pork

Ravioli filled with roasted pumpkin and ricotta, bathed in lobster butter and white wine

Artichokes stuffed with boneless flank, accompanied by truffled potato foam

Grilled scallops served with herb crumble, caviar, and thyme juice

Grilled beef tenderloin with ceps, red wine reduction, and fresh wasabi from Montseny

Lemon mousse with citrus jam and mandarin soup with mint

Cheese flan infused with rosemary and honey from Montseny

Crunchy hazelnut sablé with creamy two chocolates and salted caramel

Petits fours

Four creations that vary by season

Creamy burrata served with confit eggplant, chutney, black olives, and arugula sprouts

Roasted pumpkin cream with red prawn tails, a touch of black sesame oil, and thyme croutons

63°C free-range egg served with seasonal mushrooms, and cured pork belly

Wild turbot with sea urchin jus and artichoke foam

Boneless lamb shoulder with tarragon jus, chickpea cream with ras-el-hanout, and eggplant jam

Sablé breton with passion fruit cream and coconut foam

Cocoa textures Organic Africa Chocolate

Petits fours

Four creations that vary by season

Almond cheese accompanied by tomato chutney and dried Aragón olives

Roasted pumpkin cream with tofu strips, a touch of black sesame oil, and thyme croutons

Eggplant tatin with hazelnut romesco and caramelized onion jam

Confit artichoke hearts, stuffed with mushroom and truffle stew

Creamy rice with roasted sweet potato, fresh fennel, and morels, made with organic Marisma rice from Delta de l’Ebre

White wine-poached pear, infused with cinnamon and citrus

Cacao cake with chocolate tuile and fresh raspberries

Petits fours