Under the direction of two culinary masters, Jordi Cruz and Iñaki Aldrey, we turn technique into art, product into protagonist and service into an impeccable choreography. We complete and present Michelin star dishes at every table
For those who desire an even deeper sensory journey, we present the Atempo Special Menu. An expanded and exclusive experience with additional selected dishes that elevate every gastronomic detail.
Discover our menu with an exquisite selection of dishes created by chef Iñaki Aldrey. A modern, fresh and varied proposal available every day to delight you at lunchtime and evening service.
Bloody Mary on the rocks made from gazpacho
Salmorejo tartlet with honey foam
Great macaroni of caramelized bread, spicy stir-fry and basil cream pesto
Blood Cockle with a Bloody Mary Sorbet
Cured red tuna, crispy bread and black olive
Our version of onion soup
Hazelnut’s butter with bread crusts and caviar
Dissection of Normandy oyster no. 0 in three parts
Sourdough bread with seeds accompanied by Atempo Oil made from olives of the Arbequina, Koroneiki y Argudell La Creu varieties
Scarlet shrimp tartare served with its bouillabaisse “à la minute”
Hake steamed with seaweed, Pil Pil sauce, crispy seaweed and cod tripe stew
Royal with roasted pumpkin cream, black garlic and ajoblanco
Osmotised cucumber, yoghurt pearls with a basil-lemongrass sorbet, Batak pepper meringue
Flambéed apricot tartlet, cream and raisin ice cream, served with its cocktail and rose sphere
65% Bean to Bar chocolate mousse over creamy white chocolate and roasted Jerusalem artichoke, chicory ice cream with roasted onion syrup, hazelnut crumble and liquorice jelly
Petit Fours
150€Wine pairing: Petit 95€ / Gran 185€
Bloody Mary on the rocks made from gazpacho
Salmorejo tartlet with honey foam
Great macaroni of caramelized bread, spicy stir-fry and basil cream pesto
Blood Cockle with a Bloody Mary Sorbet
Cured red tuna, crispy bread and black olive
Our version of onion soup
Hazelnut’s butter with bread crusts and caviar
Dissection of Normandy oyster no. 0 in three parts
Pyrenean trout ceviche with sea fennel tiger’s milk and halophytes
Sourdough bread with seeds accompanied by Atempo Oil made from olives of the Arbequina, Koroneiki y Argudell La Creu varieties
Scarlet shrimp tartare served with its bouillabaisse “à la minute”
Hake steamed with seaweed, Pil Pil sauce, crispy seaweed and cod tripe stew
Royal with roasted pumpkin cream, black garlic and ajoblanco
Quail in various preparations, with barley stew and a corn taco with salt‑cured foie gras snow
Osmotised cucumber, yoghurt pearls with a basil-lemongrass sorbet, Batak pepper meringue
Flambéed apricot tartlet, cream and raisin ice cream, served with its cocktail and rose sphere
65% Bean to Bar chocolate mousse over creamy white chocolate and roasted Jerusalem artichoke, chicory ice cream with roasted onion syrup, hazelnut crumble and liquorice jelly
Petit Fours
185€Wine pairing: Petit 95€ / Gran 185€
Pyrenean trout maki cured with seaweed, dressed with finger lime and served on a crispy nori base (1 piece) — 12 €
Fried Comté cheese brioche with onion soup — 14 €
Oyster with 8 g Osetra caviar — 18 €
White asparagus and baby green asparagus tips grilled over charcoal, served with veal sweetbreads and their demi-glace — 60 €
Oyster Trilogy nº0 – Utah Beach Special — 32 €
Celery and lime sorbet, smoked beurre blanc and mushroom consommé with Palo Cortado sherry
Pyrenean trout ceviche with sea fennel tiger’s milk and halophytes — 18 €
50 g Osetra Rio Amur caviar with crispy bread slices and hazelnut butter — 90 €
Casarecce pasta with sea cucumber, aged cheese and truffle butter — 80 €
Grilled scallops with pumpkin textures and white garlic cream — 42 €
Hake steamed with seaweed, Pil Pil sauce, crispy seaweed and cod tripe stew — 48 €
Stewed skate cheeks in beurre blanc sauce with smoked Osetra caviar and sea cucumbers — 62 €
Catalan-style cod with spinach and roasted pepper consommé — 52 €
Beef sirloin Wellington with foie gras and duxelle — 60 €
Quail on a barley base with stewed mushrooms and a corn taco stuffed with salt-cured foie gras — 46 €
Royal goose with its own jus and El Prat artichokes — 55 €
Roasted pigeon with roasted celery cream — 52 €
Twice-cooked lamb shoulder or suckling pig shoulder served with mango tatin on spiced bread — 58 €
Charcoal-grilled Japanese Wagyu A5 tataki with roasted celeriac textures (100 g) — 90 €
Baba flambé with vanilla custard — 24 €
Osmosed cucumber with yoghurt pearls, basil and citronella sorbet, Batak pepper meringue — 18 €
Apricot tartlet with beeswax ice cream, accompanied by an apricot cocktail and rose sphere — 22 €
65% Bean to Bar chocolate mousse over creamy white chocolate and roasted Jerusalem artichoke, chicory ice cream with roasted onion syrup, hazelnut crumble and liquorice jelly — 22 €
Bread service 5€
Water service 5€
Coffee / tea service 5€
½ rations 10% supplement
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