“Trinxat de la Cerdanya” with bacon and fried egg
Croquettes of roasted organic beef and boletus
Coca with botifarra sausage, onion, apple and cheese “Tou de Matamala”
The first to choose
Camprodon valley potatoes stuffed whith organic colt meat from the Ripollès ragion.
Cannelloni of organic veal cheek with mushrooms and reduction of the roast beef.
Artichoke salad with Iberian ham and Ripollès cheese.
Main course to choose
Pyrenean duck with orange sauce and marmalade
Rice from Pals with squid and seasonal vegetables
Cod loin confit with sautéed chanterelles.
” Xuixo” stuffed whith monkey cream, cofee
cheesecake with red fruit jam
Camprodon biscuit coulant
water from Sant Aniol nd bread from the Camprodon Valley