{"id":1625,"date":"2020-08-16T13:41:29","date_gmt":"2020-08-16T11:41:29","guid":{"rendered":"https:\/\/lesvoltesdecalella.com\/carta-restaurant\/"},"modified":"2020-08-17T16:16:47","modified_gmt":"2020-08-17T14:16:47","slug":"carta-restaurant","status":"publish","type":"page","link":"https:\/\/www.lesvoltesdecalella.com\/en\/carta-restaurant\/","title":{"rendered":"carta restaurant"},"content":{"rendered":"

Carte<\/h1>\n

RESTAURANT<\/p>\n<\/div>

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RICE MENU\u00a0 39,00 \u20ac<\/p>\n<\/div>

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STARTERS (To share or to choose 1)<\/strong><\/span><\/p>\n<\/div>

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Season tomato salad with smoked sardine, basil, hazelnut and Garrotxa goat cheese<\/p>\n<\/div>

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Cured cheese croquettes and blood sausage with black garlic allioli<\/p>\n<\/div>\r\n\r\n \r\n \r\n
\r\n \r\n \"\"\r\n <\/span>\r\n\r\n\r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
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Battered squid andalousian style with lime mousseline<\/p>\n<\/div>\r\n\r\n \r\n \r\n
\r\n \r\n \"\"\r\n <\/span>\r\n\r\n\r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
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MAIN COURSE<\/strong><\/span><\/p>\n<\/div>

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RICE CASSEROLE<\/strong>
\nBomba variety rice with a dark sauce base and cuttlefish, salt and pepper sausages and red prawns from Palam\u00f3s<\/p>\n<\/div>

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DESSERT<\/strong><\/span><\/p>\n<\/div>

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Dark chocolate ganache with cruncy black sesame and cassis ice cream with almonds crumble<\/p>\n<\/div>

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Beberages not included. Served for full table till 15 hand till 22 h.<\/span><\/p>\n<\/div>

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FOR STARTERS<\/p>\n<\/div>

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100% EXTREMADURA PRIME-QUALITY HAM<\/strong>
\nCut by hand and served with fine crispy bread rubbed with tomato<\/p>\n<\/div>\r\n\r\n \r\n \r\n
28,50 \u20ac<\/td>\r\n \r\n \r\n \"\"\r\n <\/span>\r\n\r\n\r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
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CAN CALLOL ANCHOVIES FROM L’ESCALA<\/strong>
\nwith bread rubbed with tomato<\/p>\n<\/div>\r\n\r\n \r\n \r\n
14,50 \u20ac<\/td>\r\n \r\n \r\n \"\"\r\n <\/span>\r\n\r\n\r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
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FRIED MEDITERRANEAN SAND EELS<\/strong>
\nfrom Sa Riera<\/p>\n<\/div>\r\n\r\n \r\n \r\n
13,50 \u20ac<\/td>\r\n \r\n \r\n \"\"\r\n <\/span>\r\n\r\n\r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
<\/div><\/div><\/div><\/div><\/div>

CURED CHEESE CROQUETTES<\/strong>
\nand blood sausage with black garlic allioli<\/p>\n<\/div>\r\n\r\n \r\n \r\n
9,50 \u20ac<\/td>\r\n \r\n \r\n \"\"\r\n <\/span>\r\n\r\n\r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
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SHELL TRIO<\/strong>
\nmussels, cockles, and clams with fried garlic and capsicum<\/p>\n<\/div>\r\n\r\n \r\n \r\n
12,80 \u20ac<\/td>\r\n\r\n\r\n\r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
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PATATAS BRAVAS<\/strong>
\nfrom Les Voltes<\/p>\n<\/div>\r\n\r\n \r\n \r\n
6,50 \u20ac<\/td>\r\n \r\n\r\n\t\t\t\r\n \"\"\r\n <\/span>\r\n\r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
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BATTERED SQUID ANDALOUSIAN STYLE<\/strong>
\nwith lime mousseline<\/p>\n<\/div>\r\n\r\n \r\n \r\n
14,50 \u20ac<\/td>\r\n \r\n \r\n \"\"\r\n <\/span>\r\n\r\n\r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
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RICE AND ONE NOODLE<\/p>\n<\/div>

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M\u00ednimUM 2 pax.<\/span><\/p>\n

Cooking time, 20 mn.<\/p>\n<\/div>

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DRY RICE<\/strong>
\nNembo variety rice with black chanterelles, grilled squid with Vera\u2019s red pepper<\/p>\n<\/div>\r\n\r\n \r\n \r\n
24,50 \u20ac<\/td>\r\n \r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
<\/div><\/div><\/div><\/div><\/div>

RICE CASSEROLE<\/strong>
\nBomba variety rice with a Empord\u00e0 dark sauce base and cuttlefish, salt and pepper sausages and red prawns from Palam\u00f3s<\/p>\n<\/div>\r\n\r\n \r\n \r\n
22,50 \u20ac<\/td>\r\n \r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
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BLACK EMPORD\u00c0 RICE<\/strong>
\nBomba rice with cuttlefish and langoustines from the bay of Roses with fake garlic and parsley mayonnaise<\/p>\n<\/div>\r\n\r\n \r\n \r\n
20,50 \u20ac<\/td>\r\n \r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
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THE NOODLE<\/strong>
\nNoodles ‘rosejat’ (cooked in fish broth) with cuttlefish, sausages, Palam\u00f3s prawns and black garlic allioli<\/p>\n<\/div>\r\n\r\n \r\n \r\n
21,80 \u20ac<\/td>\r\n \r\n \r\n \"\"\r\n <\/span>\r\n\r\n\r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
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STARTERS<\/p>\n<\/div>

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SCALLOPS WITH CREAM<\/strong>
\nGrilled scallops with leek and potato cream ‘vichissoise’ style with iberian ham and basil oil<\/p>\n<\/div>\r\n\r\n \r\n \r\n
23,90 \u20ac<\/td>\r\n \r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
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VEGETABLES WOK<\/strong>
\nSauteed vegetables with peeled shrimp tails, roasted potato cream and truffle oil<\/p>\n<\/div>\r\n\r\n \r\n \r\n
19,50 \u20ac<\/td>\r\n \r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
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OUR OCTOPUS<\/strong>
\nEmber-cooked rock octopus with de la Vera red pepper ‘a feira’ style with cauliflower and pickled pumpkin emulsion<\/p>\n<\/div>\r\n\r\n \r\n \r\n
18,50 \u20ac<\/td>\r\n \r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
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THE TARTARE<\/strong>
\nmediterranean red tuna marinated with kimchi, vegetables crudit\u00e9, avocado and fresh cheese cream with soia<\/p>\n<\/div>\r\n\r\n \r\n \r\n
16,50 \u20ac<\/td>\r\n \r\n \r\n \"\"\r\n <\/span>\r\n\r\n\r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
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THE CANNELLONI<\/strong>
\nMade of varied vegatables and black chanterelles with goat cheese cream and gratted ‘El Set’, from Mas Marc\u00e8<\/p>\n<\/div>\r\n\r\n \r\n \r\n
15,85 \u20ac<\/td>\r\n \r\n \r\n \"\"\r\n <\/span>\r\n\r\n\r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
<\/div><\/div><\/div><\/div><\/div>

TOMATO SALAD<\/strong>
\nVaried season tomatoes with smoked sardine, basil, hazelnut and goat cheese from la Garrotxa<\/p>\n<\/div>\r\n\r\n \r\n \r\n
14,75 \u20ac<\/td>\r\n \r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
<\/div><\/div><\/div><\/div><\/div>

LAND AND SEA<\/strong>
\nSmoked eggplant salad with Can Callol from l’Escala anchovies with pickled
\ntomato and recuit (curd) de Can Pauet from Jafre<\/p>\n<\/div>\r\n\r\n \r\n \r\n
13,75 \u20ac<\/td>\r\n \r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
<\/div><\/div><\/div><\/div><\/div>

THE GREENS<\/strong>
\nLettuce salad, vegetables with homemade pickled tuna and Kalamata olives<\/p>\n<\/div>\r\n\r\n \r\n \r\n
12,90 \u20ac<\/td>\r\n \r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
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MAIN COURSES – MEAT<\/p>\n<\/div>

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GIRONA VEAL<\/strong>
\nGirona veal loin with grilled ‘Collverd’ foie escalope and black chanterelles
\nmild sauce<\/p>\n<\/div>\r\n\r\n \r\n \r\n
29,75 \u20ac<\/td>\r\n \r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
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SEA AND MOUNTAIN<\/strong>
\nFree-range chicken leg cooked two ways with cuttlefish stew and ram’s head<\/p>\n<\/div>\r\n\r\n \r\n \r\n
22,70 \u20ac<\/td>\r\n \r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
<\/div><\/div><\/div><\/div><\/div>

CATALAN IBERIAN<\/strong>
\nCatalan iberian pork feather from Mas Tero with ratafia sauce and little onions stew<\/p>\n<\/div>\r\n\r\n \r\n \r\n
19,70 \u20ac<\/td>\r\n \r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
<\/div><\/div><\/div><\/div><\/div>

MAIN COURSES – FISH<\/p>\n<\/div>

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FRESH FISH (min. 2 pers. Price per pers.)<\/strong>
\nDepending on the sea, baked, with potatoes, red pepper and onions old style or grilled with fried garlic and capsicum<\/p>\n<\/div>\r\n\r\n \r\n \r\n
36,50 \u20ac<\/td>\r\n \r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
<\/div><\/div><\/div><\/div><\/div>

ANGLER FISH WITHOUT WORK<\/strong>
\nGrilled angler fish loin with green asparagus, romesco and catalan mince oil<\/p>\n<\/div>\r\n\r\n \r\n \r\n
28,70 \u20ac<\/td>\r\n \r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
<\/div><\/div><\/div><\/div><\/div>

LONGLINE<\/strong>
\nBaked longline hake supreme with sauteed ‘ull ros’ (blond eye) beans and pickled pork on salt and pepper<\/p>\n<\/div>\r\n\r\n \r\n \r\n
24,75 \u20ac<\/td>\r\n \r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
<\/div><\/div><\/div><\/div><\/div>

SEA LOIN<\/strong>
\nMediterranean red tuna with sauteed vegatables on ‘teriyaki’ and crunchy rice noodles<\/p>\n<\/div>\r\n\r\n \r\n \r\n
26,50 \u20ac<\/td>\r\n \r\n \r\n \"\"\r\n <\/span>\r\n\r\n\r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
<\/div><\/div><\/div><\/div><\/div>
\r\n\r\n \r\n\r\n \r\n \r\n \r\n
\r\n \r\n \"\"\r\n <\/span>\r\n <\/td>\r\n \r\n Amb gluten\r\n <\/td>\r\n <\/tr>\r\n
\r\n \r\n \"\"\r\n <\/span>\r\n <\/td>\r\n \r\n Vegetari\u00e0\r\n <\/td>\r\n <\/tr> \r\n
\r\n \r\n \"\"\r\n <\/span>\r\n <\/td>\r\n \r\n Mitja pensi\u00f3\r\n <\/td>\r\n <\/tr>\r\n \r\n <\/tbody>\r\n <\/table>
<\/div><\/div><\/div><\/div><\/div>

Our establishment has information
\n<\/span> about the presence of products and
\n<\/span> of allergenic ingredients in dishes
\n<\/span> the carte and menus. We are
\n<\/span> available to provide you information
\n<\/span> regarding allergy and \/ or
\n<\/span> food intolerance (according to
\n<\/span> UE Regulation n\u00fam. 1169\/2011). <\/span>
\n
\nPrices per person \u00b7 Prices including VAT <\/span>
\n
\nOFFER for SNACK TIME:
\n11:30 a.m. to 11:00 p.m. in the terrace area <\/span><\/p>\n<\/div>

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