Who is the chef at a Restaurant?

At a Restaurant, the chef is Alain Guiard.

What is the average price when eating at a Restaurant?

If you plan to eat at a Restaurant, the average price should be around €49. The average price is calculated based on appetizer/entrée or entrée/dessert, excluding drinks. Prices have been provided by the restaurant.

Does a Restaurant have local food on the menu?

Yes, a Restaurant has been identified as having local food on the menu.

Menu 2026 - a Restaurant

Get a taste of this menu

Explore the culinary offerings of this restaurant and let yourself be inspired.

Last update

April 3, 2026

Chef

Alain Guiard

Type of cuisine

Mediterranean

All food photos (124)

Preset menus

Explore the chef's selection menus with diverse dishes at fixed prices. Some are bookable via TheFork, while others are available onsite.

Permanent TheFork offer

Panes

Fougasse: €5
Con hierbas provenzales y pesto de tomate
Chusco: €5
De campo tradicional con aceite de oliva virgen extra arbequina D.O. siurana

Abre boca

Ostra n2 normandia: €5
Al natural
Quesos artesanos al corte: €15
Jamón: €26
Ibérico de bellota al corte
Cecina: €16
De buey DOP con almendras ahumadas
Brioche - 2u.: €9
Relleno de buey de mar, mayonesa de coral y cebollino
Anchoas: €16
Con mantequilla ahumada
Gyoza: €16
De pato a la diabla
Croqueta (1u.): €4
De bacalao ahumado con mayonesa de ajos asados
Croqueta (1u.): €4
De pollo asado
Crunchy taco: €16
De patata y alga nori con gamba roja y pimienta de espelette

Ligeros

Puerros escalivados: €16
Cecina de buey DOP, yema de huevo trufada
Pizza fina: €15
De crema de alcachofas berenjena escalivada, ventresca ibérica confitada
Carpaccio: €21
De cigala con lima y limón
Ventresca de atún: €25
Ponzu y mayo Kimchi
Tartar de buey: €18
Al carbón, yema marinada en soja y patata crujiente
Canelon: €20
Frio de bogavante

Refuerza

Pagel a la brasa: €26
Salsa azafrán, berberechos y gnocchi de patata con clorofila
Corvina marinada: €26
En miso y braseada, zanahoria jengibre, salsa de curry de Madras y coco.
Cazuelita de calamar: €20
Raviolis de parmentier y velo de papada ibérica
Arroz de meloso: €25
De sepia y rape
Salchicha de cerdo Duroc: €21
Con Parmentier
“Tatin”: €24
De rabo de buey con manzanas caramelizadas
"Rib eye": €50
De vaca a la brasa (400gr)

Endúlzate

Espuma de vainilla: €8.5
Brioche bañado al toffee
Mi-cuit (15min): €8.5
De chocolate amargo y crema agria
Ensalada de frutos rojos: €8.5
Con cremoso de cheesecake
Coulant de chocolate blanco: €8.5
Y pistacho con su helado
Bizcocho de zanahoria y naranja: €8.5
Helado de cítricos y verduras

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