Freu Restaurant (Menu)

Forret

Snow crab dressed with creamy tomato

Anchovies from l'escala, tomato confit, asparagus and black olives

Marinated salmon, pine, pine nuts, honey and mustard

Acorn-fed iberian ham with tomato-rubbed catalan flatbread

Pil pil cod croquettes

Acorn-fed iberian ham croquettes

Veal tenderloin tartare, mascarpone, pickles and foie gras

“fosc de palafrugell” rice with red prawn, squid and organic botifarra (catalan sausage)

Tagliatelle with norway lobster, basil, pine nuts and lemon

Dry rice with Blanes prawns (cooking time 20 min.)

Hovedret

Monkfish with almond, cauliflower, grapes and citrus fruits

Meagre with textures of artichoke and acorn-fed iberian ham

Prawns from blanes with smoked oil

Scallop, carrots, dewlap and ginger

Double-cooked octopus, black potato, chanterelles and ají spicy sauce

Meat Dishes

Veal tenderloin from girona, strawberries, padrón peppers and payoyo cheese

Bresse pigeon in its spiced gravy

Pig cheek terrine with escabeche of apple, onion and plums

Double-cooked free-range chicken wings, idiazabal cheese gnocchi, piquillo pepper chutney and basil

Veal cooked at 65˚ for 24 hours, foie gras, beetroot, yoghurt and kumquat

Dessert

Curd ice cream, strawberries, honey and caramelised walnuts

Chocolate, tangerine and raspberry mille-feuille

Mango cheesecake, coconut, lychees and flowers

Citrus textures

Apple, blood orange and almond tarte tatin

Selection of cheeses with garnishes

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