Restaurant Barcelona / Tunateca Balfegó / Menu
Akami, chutoro and otoro.
With ume warishita, accompanied by homemade wasabi kizami and sautéed shiitake.
With tomato ponzu sauce and basil oil.
With dashi broth, soy marinated ikura roe and a daikon oroshi base.
Citrus and sweet green chilli.
Spicy with a charcoal flavor.
With a refreshing flavor of ginger and citrus
With black garlic and tempura crumbs.
Red horseradish.
Topped with marinated akami and grated turnip.
Tuna belly and pickled Japanese turnip.
Accompanied by shiso and cucumber with shichimi togarashi. Mix of seven Japanese spices.
With grilled tuna bone from the bone and soy sauce, mirin and sugar
With avocado and sesame sauce.
With kizami wasabi and leek.
With egg marinated in soybeans.
With shichimi togarashi.
An elegant, long and very creamy caviar. It is obtained from the Russian sturgeon -Acipenser gueldenstaedtii- or the Persian sturgeon -Acipenser persicus-, originating in the Caspian Sea.
Soft wrapping and divine flavor. It is obtained from the kaluga sturgeon -Huso dauricus- and the schrencki caviar -Acipenser schrenkii- both originating from the Amur River, China.
Considered the most exclusive caviar of all. It is obtained from the beluga sturgeon -Huso huso- native to the basins of the Caspian, Black, Azov and Adriatic seas.
With burrata, dried tomato, olive oil and basil mustard.
With creamy yolk and gochugaru.
With ponzu sauce, wasabi kizami and sake and green shiso granita.
With mustard ice cream, tomato tartare, olive oil and air of Mediterranean oil.
Carrot, yogurt and crab salad with chickweed
With ceviche a la Piedra de Carabinero and ají amarillo.
With broken eggs, roasted onion cream and winter truffle.
With fried eggs and potato chips.
With french fries, green salad and roasted red pepper.
With foie and onion textures.
With port reduction, flammulin, chestnut, apple and coriander ganache.
With black garlic cream, parmesan spherification, tuber melanosporum, lettuce and spring onion.
With galet and leek pil-pil.
With anko no kimo, Maresme peas and marmitako lobster bottom with kimchi.
Sweetbreads a la Provençal and fava tonka ice cream.
Harmonica with micro salad, cauliflower air, lime, ginger and chicken chincharrón.
With flambéed peach, piña colada ice cream and galangal Chantilly.
Orange and bay gel with passion fruit bacon, citrus butter air, effervescent lime rock and lemon ice cream.
With white brownie, toffee, creamy and passion fruit ice cream.
With crunchy orange roll stuffed with cabrales, nou ganache, honey jelly and armagnac and plum ice cream.
With acidic textures, mango ice cream and yogurt and raspberry powder.
Porto.
Overripe sweet.
Pedro Ximenes
Little manseng
Furmint, Zéta and Harslevelü.
Semillon, Sauvignon Blanc and Sauternes Moscatell.
Hondarrabi zuri zerratie and izkiriot handi.
Garnatxa.
Apple or peach.
White pomace.
4/7 €
Herbal liqueur.
Whiskey liqueur.
5/8 €
Brandy.
Cognac.
Geneva.
Galician gin.
Mediterranean gin.
Geneva from Barcelona.
English gin.
French gin.
Vodka.
Scotch
Irish whiskey
Highlands Malt Whiskey
Double Matured Blended
Japanese whiskey
Cup-30 €
Shot-24 €
Cup-40 €
Shot-33 €
Islay Single Malt
Highland Single Malt
Bourbon
White rom from Martinique
Dominican rom
Cuban rum
Guatemalan rum
Venezuelan reserve rum
Tequila
Shot
Cane 3,5 €
Cup 4,5 €
Blates
Amber Ale
ABV: 5.8º
India Pale Ale
ABV: 6.2º
100% arabic
Pure Ethiopia
With condensed milk
With liquor
100% camemila flowers
Traditional herbal tea
Anise, marialuisa, camel and liquorice
Lemon, orange, roses and orange blossom
Pu'er, pineapple, roses and hibisc
Japanese tea with cherries
100% Ceylon tea top grade
Cocoa, almonds and roses
Cinnamon, ginger, spice key, black pepper and cardamom
