Restaurant in Baqueira

Stew croquettes

5 units – Creamy on the inside, crispy on the outside. With the traditional stew. A lifelong classic snack.

Mushroom cream with foie shavings

A spoon dish to warm up. A delicious seasonal cream, served with foie shavings on top.

Olla Aranesa from Unha

Traditional recipe from Val d’Aran with meats, legumes and a meatball. Inspired by the one served at Hostal Esculís, a local classic.

Broken eggs with Iberian ham

A classic that never fails. Organic eggs over local potatoes, broken at the moment and topped with Iberian ham.

Baby leaf salad with grilled goat cheese

Light and warm, with locally sourced goat cheese grilled to perfection. For those who want a break between stews and charcoal.

Iberian cold cuts with tomato bread

A classic that always works. One of those dishes you order without thinking and finish without anyone realising.

Prawn carpaccio with citrus

It’s not all mountain food. A contemporary, laid-back starter for those who sometimes prefer something fresh and different.

Black rice with roasted garlic aioli

Rice cooked with squid ink and fish broth, served with roasted garlic aioli to mix to taste. An intense recipe, filling and memorable.

Seafood rice (with cuttlefish and prawn carpaccio)

Traditional seafarer’s rice, with well-seared cuttlefish in the sauté and prawn carpaccio as the finishing touch.

Rice with wild boar and porcini

Our hunter’s rice, with wild boar meat and seasonal porcini. Mountain flavours, no frills.

Empordà roast with our potatoes

A classic Catalan recipe, with farm chicken and potatoes. A Sunday dish that turns any day into a special celebration.

Slow-cooked lamb casserole with gratinated aioli

Probably the most tender meat on the menu. Slow-cooked so it falls apart on its own, finished with gratinated aioli.

Boneless oxtail with parmentier and gratinated béchamel

A full-on winter dish. Cooked long and slow to achieve that silky texture that only patience and love for good cooking can achieve.

Wild boar civet with chips

A hunter’s recipe, with character and the memory of the mountains. Wild boar civet cooked slowly, hearty and uncompromising.

Red tuna tataki with guacamole

A modern indulgence, with no hang-ups. If you fancy something different, here’s the perfect option.

Cod loin confit with Pil Pil

No fireworks. Cod loin Pil Pil style, an immortal recipe that needs no introduction.

Beef entrecôte with chips

Pyrenees beef, plain and simple. For those who know that a good entrecôte doesn’t need much dressing up.

T-bone steak (1 kg)

A dish for those who think big. The true essence of great meat, capable of turning an ordinary day into an event.