FROM THE FOREST TO THE PLATE
Our menu
From the forest to the plate. Please ask our team about allergens. The menu evolves with the season.
Starters
Please ask our team about allergens.
Coca bread
Chestnut bread
Bread (basket)
Onion and chestnut soup
With pancetta and thyme.
Autumn salad
With roasted pumpkin, spinach and pomegranate vinaigrette.
Cod brandade churros
With homemade chestnut chutney.
Baked sweet potato
With mandarin sauce, curry and chestnut honey.
Smoked beef vitello tonnato
With rocket and chestnut cheese.
Selection of homemade croquettes (5 pcs)
Aubergine, toasted chestnut and pomegranate pâté
With yoghurt sauce.
Mains
Marinated skirt steak
With white miso and chestnut oyster mushrooms.
Wild boar civet
With toasted chestnuts.
Pulled chestnut butifarra
With mushrooms and creamy polenta.
La Coromina entrecôte (650 g)
With salad, french fries and Café de Paris sauce. Minimum 10 minutes preparation.
Entrecôte with french fries
Confit pork cheek
With pear and chestnut purée.
Mackerel in citrus escabeche
With mushrooms.
Casserole noodles
Our style, with pork secreto, sobrasada and rosemary. Minimum 2 people.
Desserts
House cheesecake
Creamy and smooth, with Viladrau raspberry jam.
White grape and cava granita
Fresh and delicate, with white grape and a touch of cava.
Chocolate brownie
Homemade brownie, vanilla ice cream and hot chocolate.
Apple tatin
Caramelised apple, crisp pastry and vanilla ice cream.
Chestnut baba
Baba soaked in chestnut liqueur and chantilly.