Gallery

2015 - 2016

A plethora of natural & gastronomic colors

YELLOW

Prawn, saffron, egg pasta, Sansho pepper

CLARET

Baridà cheese, HKM sauce, pistachio sponge cake

GREEN

Cod, olives, pepper, parsley, plankton

WHITE

Beef shoulder, milk curd dim sum, truffle sauce

GREY

Aubergine, lime, celery, vermouth, oyster leaf

BLACK

Angler fish, black garlic, blackened vegetables

GOLD

24K gold leaf flakes, chocolate, cream, rum, spiced apple

VIOLET

Anemone, leek, violet carrot, courgette

ORANGE

Lobster, romesco-style dashi, potato, pumpkin

BEIGE

Toasted milk powder, tea veil, pink chicory, rocket, orange

FUCHSIA

Foal loin, beetroot, brick pastry

RED

Artichoke hearts, Duroc pork jowls, tomato

BLUE

Bluebellvine foam, seawater sorbet

AMBER

Jellyfish, rice noodles, bacon, peanuts, curry, turmeric

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2016

Dancing music

TWIST

Prawn, tiger's milk, apple, cucumber, chives, seawater

DISCO

Home-made tupí cheese, nuts

SALSA

Tomato textures, strawberry, granadilla, tapioca, salsa verde, chia seeds

COUNTRY

Boneless Iberian pork flank, botifarra sausage, chistorra, vegetables, ketchup, mustard, maitake

LA BAMBA

Tortilla, hoja santa, jowls, achiote, avocado

RAP

Angler fish, coconut, mint, basil, aubergine, red curry

ROCK & ROLL

Textures of Illanka 63% chocolate, black pepper, bourbon, banana

SEVILLANAS

fried fish, sevillanas olives, ajoblanco

SARDANA

Sea cucumber, mini green peppers, creamy rice

NIHON BUYO

Sakura leaf ice cream, umeboshi crunchy biscuit

CHA-CHA-CHA

Shallot, mushrooms, Chardonnay

BALL DE GITANES

Shrimp, pasta fresca, olives

MERENGUE

Rhubarb, red berries, kirsch, passion fruit

POP

Octopus, spring onion, pepper, parsley, cherries

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2016 - 2017

Pictorial styles

JEWISH AND RUSSIAN WEIGHTLESSNESS

Borscht, yoghurt, black bread, dill, Duroc jowls

SURREALISM IN EMPORDÀ

Creamy blue cheese with fine herbs, quince, almonds

DUTCH POST-IMPRESSIONISM

Prawn tails, fresh pasta, saffron sauce

MACHINE POETRY

Venison, turnip, carrot, Sharon fruit persimmon, cocoa

DUTCH NEOPLASTICISM

Cod, olives, almonds, peppers

AMERICAN POP ART

Sea bass, banana chutney

CUBISM IN HORTA DE SANT JOAN & PARIS

Chocolate collage

BELGIAN MAGICAL REALISM

Micuit duck foie gras, apple, celery, meringue

MEXICAN MAGIC REALISM

Shrimp, green mole, leaves and flowers

TERRARISM CLOSE TO HOME

White delicacy, chestnuts, hazelnuts, seawater, thyme

CATALAN ABSTRACTIONISM

Onion, strawberry, piquillo peppers, aubergine caviar, tupí cheese

AMERICAN ABSTRACT EXPRESSIONISM

Creamy soup, mushrooms, lentils, Jerusalem artichoke

POKU

Multi-textured red berries

BALEARIC FIGURATIVISM

Tomato, sobrassada, bread, oil, parsley

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2017

Menu inspired by the universe

EXOPLANETS

Eel, vegetables, dashi

ASTEROID

Puigpedrós cheese, apple, sponge cake

SUPERNOVA

Octopus, chickpeas, plankton

THE TAURUS CONSTELLATION

Stewed Wagyu shoulder, 3 misos

PETITS FOURS – THE SOLAR SYSTEM

Sun: banana, passion fruit, cayenne pepper, dark chocolate; Mercury: Aromes de Montserrat candy; Venus: citrus gummy; Earth: sea water bonbon, chopped wafer; Mars: griotte, white chocolate, pink pepper; Jupiter: puff pastry, pumpkin confit; Saturn: chocolate, praline, blueberry, juniper; Uranus: spiced chocolate truffle; Neptune: phyllo pastry, liquorice, popping candy

THE BLUE PLANET

Prawn, lemon pulp, fennel

CELESTIAL BODIES

Sea bass, lettuce hearts, asparagus

THE MILKY WAY

Coconut milk, toasted milk, Valrhona Almond Inspiration chocolate

HALLEY'S COMET

Cod, spicy mince

THE WHIRLPOOL GALAXY

Cuttlefish, romesquet, snow peas, ink

KRYPTON

Cucumber, ginger, lime

THE RED PLANET

Velvety tomato and strawberry sauce

KING OF THE SKY

Spicy brick pastry, lobster, salicornia cress, green beans

ECLIPSE

Grapefruit, coffee, tea

GALILEO GALILEI

Almadroc, jurvert, cantuccini, anchovies

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2017 - 2018

The world of spices

SAFFRON

Shrimp tails, coral sauce, German celery

BLACK LEMON

Orange, lime, lemon

CORIANDER SEEDS

Labneh, black bread soup, aubergine, walnuts, pomegranate

SHICHIMI TOGARASHI

El Maresme goat cheese made exclusively for Sant Pau, vegetables, roasted fig dressing

GINGER

Fried marinated calamari, vegetable tiger's milk and pineapple

JUNIPER

Retinto beef à la royale, sweet potato and turnip purée, cake sand, gin

PETITS FOURS – A SEA OF SPICES

CARDAMOM: mini-meringue; CINNAMON BERRY: mimetic mini-cut with hazelnut; CURRY: mini-bonbon; SANSHO JAPANESE PEPPER: cube of chocolate nougat; KAFFIR LIME: cloud; MACE: mimetic bonbon; DUKE'S POWDER: financier; STAR ANISE: mimetic bonbon