ALLERGENS MENU
FROM THE ORCHARD
ARTICHOKE /1u./
(a)
Artichoke heart in fine herbs with creamy Parmigiano and corn
MOCHI AND TRUFFLE /6u./
Made with potato and mascarpone, served with porcini mushroom sauce and Parmigiano
OLIVES
Our XXL Green Olives “Dolce Sicilia”
EXPLOSIVE FRITTERS /6u./
Creamy goat cheese with cane honey
CHEESE CROQUETTE /1u./
Deep fried Provolone Valpadana D.O.P, semi-dried tomato, and oregano
2254 POTATO SALAD WITH BOTTARGA AND CAVIAR
Creamy potato salad with citrus mayonnaise, tuna belly, bottarga, and caviar, served between crispy Carasau bread
OUR THOUSAND LAYER POTATOES “BRAVAS”/4u./ 
Deep fried layered potatoes with spicy brava sauce and aioli
ALIGOT WITH PORK BELLY, PORCINI, PÉRIGORD SAUCE, AND RAISIN–PINE NUT OIL
Mashed potatoes with Italian cheeses, topped with crispy Iberian pork belly, sautéed porcini mushrooms, black truffle Périgord sauce, and aromatic raisin and pine nut oil
FROM THE MOUNTAIN
TARTAR ROLL
Soft brioche bread topped with hand-cut beef steak tartare, dressed with yuzu mayonnaise, a spicy touch of ito togarashi, and crispy vegetable chips.
BEEF CHEEK TACOS /2u./
Confit beef cheek taco served with sweet-and-sour onion and its reduced jus
POACHED EGG & SOBRASADA
Slow-cooked egg with Taleggio cheese sauce and tempura onion
DUMPILINGS /4u./ 
Filled with Spanish oxtail, served with gorgonzola and walnut sauce
2254 CAESAR SALAD
With slow-cooked chicken, baby romaine lettuce, Parmesan, and crispy croutons
ROASTBEEF TONNATO (a)
Thin slices of roasted beef served with a creamy tonnata sauce, caper berries, and a crunchy touch of Taralli crackers
FOIE GRAS MICUIT (a)
Served as a donut with caramelized apple and vanilla
FROM THE SEA
OYSTERS Nº3 BY 2254 /1u./
Natural /1u./
With herring black caviar /1u./
With passion fruit pearls /1u./
OYSTER TASTING
Special Claire Kys Marine Nº3 oyster selection:
(1 natural, 1 with black caviar, 1 with passion fruit)
RED PRAWN CROQUETTE–NIGIRI /1u./
Deep fried with raw Palamós red prawn and salsa americana (shellfish sauce)
CALAMARI (a)
Andalusian-style fried calamari with bergamot and citrus mayonnaise
SARDINES (a)
With guacamole, ito togarashi, and soy sauce
TUNA
Bluefin tuna tataki with pine nut ajo blanco and Mediterranean essence
PASTA & RISOTTO
GRAND CANNELLONI
Filled with rustic duck, pear, and Parmigiano Reggiano mornay sauce
MUSHROOMS AND TRUFFLED RISOTTO
(a)
Creamy risotto enriched with mascarpone cheese and a deep, rich veal stock
SPAGHETTI CACIO E PEPE WITH TRUFFLE
With Sicilian pecorino, truffle, and black pepper
TAGLIATELLE ALLA CARBONARA
Made with egg yolk, guanciale, and Pecorino Romano, following the traditional Italian recipe
RIGATONI WITH PISTACHIO PESTO & BURRATA
With Bronte D.O.P. pistachios, semi-dried ciliegino tomatoes, and fresh burrata
SPAGHETTI WITH GALICIAN KING CRAB
Spaghetti in a prawn bisque with shredded king crab meat from the Galician estuary
DESSERT
HAZELNUT SOUFFLÉ COULANT
Hazelnut coulant from the Nebrodi mountains served with vanilla ice cream
PISTACHIO CHEESECAKE
Made with Bronte D.O.P. pistachios
CHOCOLATE CAKE
Mascarpone and Modica chocolate pure cream and indulgence
CHEF’S PISTACHIO TIRAMISÚ
Creamy, gluten-free, following the chef’s original recipe
OUR LEMON TART
With toasted Italian meringue, handmade shortcrust pastry, and Sicilian raspberry compote.
AFFOGATO AL CAFFÈ
Vanilla ice cream scoop with whipped cream and Gallo biscuit, topped with espresso coffee
XUIXO DE CREMA CATALANA
DE CAN CASTELLÓ
Crispy handmade xuixo (Catalan pastry) filled with catalan cream, served with meringue milk ice cream and caramel crumble
ICE CREAM CUP WITH 2 FLAVORS BY @DAGALLO
Vegan chocolate, Pistachio Hazenut Vanilla Sicilian Lemon sorbet Strawberry sorbet meringue milk — served with whipped cream and Gallo biscuit.
SWEET WINES
MALVASIA DE SITGES DOLÇA (Catalonia)
CHÂTEAU DE L’ECOLE SAUTERNES (France)
COCKTAILS!
If you’d like to have dinner with a
cocktail, ask our staff for the menu.
CHEF’S RECOMENDATIONS
BURRATA (a)
Served with Piquillo pepper salmorejo and Iberian Bellota ham
EGGPLANT TATIN
Smoked with sweet and sour vegetable caponata
IBERIAN HAM (80g)
Acorn-fed Iberian ham from Guijuelo D.O.
OCTOPUS
Half a whole rock octopus, slowly cooked until tender and finished on the grill for a crispy touch. Served with a creamy Café de Paris sauce
SCALLOPS WITH IBERIAN HAM (a)
With Maresme pea cream and pine nut oil
ROASTED SUCKLING PIG
Pork shank in blood peach sauce with an a maretto reduction
GENOVESE ROLL & FRIES
Slow-cooked Genovese-style beef, melted provolone, pickled red onion, and fresh arugula on a French brioche bun. Served with fries and aioli
2254 COMTÉ & TRUFFLE SPANISH TORTILLA
Creamy potato and caramelized onion omelette with melted Comté cheese and black truffle
PARISIAN GNOCCHI WITH BEEF CHEEK & TRUFFLE
Gratinated gnocchi with a rich Mornay cheese sauce, slow-cooked beef cheek, and a delicate touch of truffle
LEMON GARLIC PRAWNS
Sautéed prawns with fresh lemon, garlic-infused olive oil, and parsley
TALEGGIO COULANT WITH PORCINI & WHITE TRUFFLE
Creamy Taleggio cheese coulant served with porcini mushroom sauce and white truffle caviaroli
BREAD
CATALAN BREAD WITH TOMATO
SOURDOUGH BREAD
GLUTEN-FREE
We offer gluten-free pasta (+1€)
We have all the necessary information for people with allergies and intolerances.
TO SPREAD
PISTACHIO PESTO
OLIVE TAPENADE
CATALAN AIOLI
TRIO OF SAUCES
(alioli, pistacchio pesto and olive tapenade)
KIDS
FRENCH FRIES
PASTA FOR KIDS WITH TOMATO
VEGETARIAN
PIG
DAIRY
LUPINS
SESAME
VEGAN
GLUTEN
FISH
CELERY
SOY
NUTS
EGG
SHELLFISH
MUSTARD
CRUSTACEANS
AZUFRE-SULFITOS
(a) Customizable by asking our waiters
BREAD
CATALAN BREAD WITH TOMATO
SOURDOUGH BREAD
GLUTEN-FREE
TO SPREAD
TRUFFLED SAUCE
PISTACHIO PESTO
OLIVE TAPENADE
CATALAN AIOLI
GORGONZOLA SAUCE
ASSORTED OF 5 SAUCES
KIDS
FRENCH FRIES
PASTA FOR KIDS
We offer gluten-free pasta (+1€)
We have all the necessary information for people with allergies and intolerances.
VEGETARIAN
PIG
DAIRY
LUPINS
SESAME
VEGAN
GLUTEN
FISH
CELERY
SOY
NUTS
EGG
SHELLFISH
MUSTARD
CRUSTACEANS
AZUFRE-SULFITOS
(a) Customizable by asking our waiters
