La Terrazza del Claris
La Terraza del Claris
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Rooftop Dining with Creative Cuisine
valutazione
Recensioni
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Iberian Ham 'Pure Acorn'
Cantabrian Anchovies 000
Our Seasonal Croquettes
Iberian Ham Croquettes
Oysters with “Basque Piparras” Contrast
Ceps Stew, Creamy Cod and Cured Egg
Marine Artichokes and Variegated Scallop
Burrata, Cardinal Prawns and Pear
Sea Cucumber, Milk-Cap Mushrooms and Pine Nuts
Steak Tartar at Your Table
Ebro Delta Rice, Smoked Eel and Prat Artichokes
Scallop, Maldonado Bacon, Mushrooms and Beurre Blanc
Integral Cuttlefish, 'Calcot' Green Onion Cream and Romesco Sauce
Scampi, Sobrasada and Maresme Peas
Lobster Cannelloni à la Bouillabaisse
Cantabrian Hake in Clay with Truffled Vegetables Nage
Wild Turbot, Bilbao Style
Sole Fish and Scallop Ballotine with Dill Sauce
Deer, Mushroom Cylinder, Cordyceps and Truffle
Sirloin Rossini, Foie Gras and Porto Sauce
Braised Iberian Pork Shoulder with Mediterranean Nuances
Lamb Confit, Maghreb Sauce and Idiazabal Cheese
1 Kilo Mature Grilled T-Bone Steak with its Garnishes
Cheesecake, Strawberries and Angostura
Winter Citrus
Forest Textures with Goat Cheese
Cocoa and Coffee Beans
Welcome Appetizer and Glass of Cava
Integral Cuttlefish, ‘Calçot’ Green Onion Cream and Romesco Sauce
Lobster Cannelloni à la Bouillabaisse
Wild Turbot, Bilbao Style
Sirloin Rossini, Foie and Porto Sauce
Winter Citrus
Cocoa and Coffee Beans
Coffee and Petit Fours
Three Pairing Wines and Water
Iberian Ham 'Pure Acorn'
Cantabrian Anchovies 000
Our Seasonal Croquettes
Iberian Ham Croquettes
Oysters with “Basque Piparras” Contrast
Ceps Stew, Creamy Cod and Cured Egg
Marine Artichokes and Variegated Scallop
Burrata, Cardinal Prawns and Pear
Sea Cucumber, Milk-Cap Mushrooms and Pine Nuts
Steak Tartar at Your Table
Ebro Delta Rice, Smoked Eel and Prat Artichokes
Scallop, Maldonado Bacon, Mushrooms and Beurre Blanc
Integral Cuttlefish, 'Calcot' Green Onion Cream and Romesco Sauce
Scampi, Sobrasada and Maresme Peas
Lobster Cannelloni à la Bouillabaisse
Cantabrian Hake in Clay with Truffled Vegetables Nage
Wild Turbot, Bilbao Style
Sole Fish and Scallop Ballotine with Dill Sauce
Deer, Mushroom Cylinder, Cordyceps and Truffle
Sirloin Rossini, Foie Gras and Porto Sauce
Braised Iberian Pork Shoulder with Mediterranean Nuances
Lamb Confit, Maghreb Sauce and Idiazabal Cheese
1 Kilo Mature Grilled T-Bone Steak with its Garnishes
Cheesecake, Strawberries and Angostura
Winter Citrus
Forest Textures with Goat Cheese
Cocoa and Coffee Beans
Welcome Appetizer and Glass of Cava
Integral Cuttlefish, ‘Calçot’ Green Onion Cream and Romesco Sauce
Lobster Cannelloni à la Bouillabaisse
Wild Turbot, Bilbao Style
Sirloin Rossini, Foie and Porto Sauce
Winter Citrus
Cocoa and Coffee Beans
Coffee and Petit Fours
Three Pairing Wines and Water