Restaurant Barcelona / Sagués il Ristorante / Menu
Nuts
1 Foie and apple montadito , 2 zucchini and gorgonzola croquettes , 1 provolone stuffed with roasted vegetables and salmon; 1 brusquetta of jabugo, porcini and mozzarella; 1 crispy prawns, ricotta and mojo picón
A thousand foie gras leaves, port apple and species bread with orange sauce and berries.
Grilled, stuffed with roasted vegetables and smoked salmon with oregano and virgin olive oil.
Focaccia bread toast with jabugo, ceps confit and buffalo mozzarella. (3 pieces)
Campania buffalo tomato and mozzarella with anchovies, fresh basil and roasted olives
With Barbastro tomato, olive, arugula and piparras
With provencal zucchini focaccia and dried tomato, and rocket and peanut pesto
With mini arugula salad, ceviche prawns and toasted almonds.
Sautéed with aglio e olio and squid and clam sauce
Stuffed with roast and foie gras and gratin with citrus bechamel.
Macaroni with cream of mushrooms, prawns and wild asparagus.
Vegetarian
Of candied vegetables and cream of gorgonzola cheese and pumpkin.
Stuffed with fresh foie gras, duck confit and calvados with white truffle sauce and mushrooms.
Assortment of pasta from the workshop combined with its ideal sauce.
Assortment of pasta from the workshop combined with its ideal sauce
Combine any of our classic pasta: Spaghetti, Macaroni, Papardelle, or Tagliolini, with your favorite sauce: Putanesa, Aglio, olio e Peppercino, Carbonara, Bolognese, Gorgonzola Cheese; o Fresh tomato and basil.
From shrimp and shiitake to tarragon perfume.
Of ceps confit and Parmigiano.
With black truffle and Parmigiano with crispy Guanciale.
Grilled beef taco, with Provencal herbs, white truffle oil and papardelle with donkey sage.
Veal with straw potatoes and Provencal foccacia toasts and yogurt cream, mustard and fine herbs.
Roasted with foie poêlé escalope, applesauce and Pedro Ximénez reduction.
Of beef tenderloin with Idiazábal, candied figs and foie shavings.
Grilled with sesame and dried fruits over a confit vegetable carpaccio with fresh mint oil and roasted peach romesco.
Grilled with green pesto risotto and coconut milk, and dried tomato oil and curry.
Roasted with burrata, Padrón peppers and tomato and citronella jam.
With bitter cocoa.
With ricotta, chocolate, orange and Limoncello.
With mascarpone ice cream and curry toffee.
With white chocolate heart.
With forest fruit coulis.
With Maria waffle ice cream with crispy chocolate.
With Malaysian coconut ice cream.
With hot chocolate.
And caramelized walnut cream.
Lime and basil, berries and passion fruit.
A grappa bianca.
DOPenedés
DO Ribera del Duero
Wines from the land of Castilla.
DO Ribeira Sacra
