La Cort del Mos / Jeffrey Ruiz and Helena Termes

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Appetizers

Coca de recapte “La Cort del Mos”: slow-roasted red pepper,  “recuit de Pauet” , and red snapper belly pil-pil. A reinterpretation of traditional recipes.

Crispy sandwich of Catalan Iberian pork ear, filled with red prawn, with citrus notes and a play of textures and flavors.

Roasted leeks with smoked orange sauce, hazelnuts, and Pauet goat cheese.

Starters

White prawn from Palamós in a contemporary cocktail, with hints of peach and a subtle ginger aroma, served with its delicate tomato soup.

Sweet onion from Figueres stuffed with Jerusalem artichoke, in a light and aromatic consommé.

From the fish market of Palamós to the cellar

Blonde squid from Palamós stuffed with Catalan Iberian pork jowl, Girona apple, and its “Duc powder.”

From the farm to the table

Catalan-style free-range farmhouse chicken pie, stuffed with prunes and dried apricots, served with its concentrated jus and parsnip cream.

Helena’s sweet moments

Peaches stuffed with crema catalana, with a subtle citrus touch.

The Cellar

Nadal Brut Nature 2017

Nadal X Vermell Col·lecció 2021

Salvatge Brut 2021

RNG10 Brut Nature 2004

Nadal Malvasia de sitges dolç