“The whole philosophy of my kitchen, as in art and in life,

revolves around obtaining happiness.

Entering my restaurant means being willing to
live a gastronomic experience of happiness”
TEMPORALITY RFM
Gastronomic proposal that flows smoothly and continuously.

P R E LU D E

Foie, apple and eel bonbon

Shrimp turbinate with spicy tomato
Tomato vermouth with Negroni ice
Lace blonda potato chip
OVEO: Hazelnut, boletus and herring
Bubblings tomato caviar
Lacquered tomato with many flowers smoked live
It is not what it seems: vegetable chop tartare

H E R I TAG E
Ramón’s father’s breads (Josep Maria Freixa) and their accompaniment:
our freshly ground pepper. Extra virgin olive oil - Arbequina (Castillo de Canena);
Mediterranean salt and Isigny butter.

S E QU E N C E S
White garlic with cauliflower and almonds, spiced cereals and a liquid tortilla
with marrow and caviar.
Our version of Carbonara Sauce: Crayfish tails, Iberian pork jowl slices, egg yolk.
Manchego cheese bread and smoked butter bread for dipping.
Cooked with salt cocotte with linden leaves:
Wild sea bass with champagne, watercress and collard greens.
Oysters a la villeroy with white chocolate. Sea bass fin lacquered and roasted.
or
Wood Pigeon: the rested breast with strawberry trees and sweet potato, like a croissant.
Her thighs inspired by Moorish kebabs and licorice.
Parfait of its interiors with chestnuts, Comté cheese and truffle

SWEET MOMENT
Millot 74%, Chocolate, creamy black sesame, mango and saffron.

S W E E T E P I LO G U E
Hazelnut beignet Toffee - Chocolate - Vanilla
Bombóm and a mix of artisan’s chocolates

Price per person: 90 | With wine pairing (40): 130 | Water service: 5 | VAT included
D I S C OV E R I N G R F M
Gastronomic proposal that flows smoothly and continuously.

P R E LU D E

Foie, apple and eel bonbon

Shrimp turbinate with spicy tomato
Tomato vermouth with Negroni ice
Lace blonda potato chip
OVEO: Hazelnut, boletus and herring
Bubblings tomato caviar
Lacquered tomato with many flowers smoked live
It is not what it seems: vegetable chop tartare

H E R I TAG E
Ramón’s father’s breads (Josep Maria Freixa) and their accompaniment:
our freshly ground pepper. Extra virgin olive oil - Arbequina (Castillo de Canena);
Mediterranean salt and Isigny butter.

S E QU E N C E S
White garlic with cauliflower and almonds, spiced cereals and a liquid tortilla
with marrow and caviar.

chestnut mushroom, sea umami, unctuous sauce of morralla.

Our version of Carbonara Sauce: Crayfish tails, Iberian pork jowl slices, egg yolk.
Manchego cheese bread and smoked butter bread for dipping.
Cooked with salt cocotte with linden leaves:
Wild sea bass with champagne, watercress and collard greens.
Oysters a la villeroy with white chocolate. Sea bass fin lacquered and roasted.
or
Wood Pigeon: the rested breast with strawberry trees and sweet potato, like a croissant.
Her thighs inspired by Moorish kebabs and licorice.
Parfait of its interiors with chestnuts, Comté cheese and truffle

SWEET MOMENT
Millot 74%, Chocolate, creamy black sesame, mango and saffron.

S W E E T E P I LO G U E
Hazelnut beignet Toffee - Chocolate - Vanilla
Bombóm and a mix of artisan’s chocolates

Price per person: 115 | With wine pairing (50): 165 | Water service: 5 | VAT included
FREIXA´S UNIVERSE
Product, technique and feeling to communicate, provoke and excite. Let yourself be seduced
by our universe
P R E LU D E

Foie, apple and eel bonbon

Shrimp turbinate with spicy tomato
Tomato vermouth with Negroni ice
Lace blonda potato chip
OVEO: Hazelnut, boletus and herring
Bubblings tomato caviar
Lacquered tomato with many flowers smoked live
It is not what it seems: vegetable chop tartare

H E R I TAG E
Ramón’s father’s breads (Josep Maria Freixa) and their accompaniment:
our freshly ground pepper. Extra virgin olive oil - Arbequina (Castillo de Canena);
Mediterranean salt and Isigny butter.

S E QU E N C E S
White garlic with cauliflower and almonds, spiced cereals and a liquid tortilla
with marrow and caviar.

chestnut mushroom, sea umami, unctuous sauce of morralla.

Surf and turf: stew of chicken oysters macerated and cooked on the grill with baby squids and
beans from Santa Pau; soup squid sauce with onions; juvert sauce and crispy chicken skin.
Our version of Carbonara Sauce: Crayfish tails, Iberian pork jowl slices, egg yolk.
Manchego cheese bread and smoked butter bread for dipping.
Cooked with salt cocotte with linden leaves:
Wild sea bass with champagne, watercress and collard greens.
Oysters a la villeroy with white chocolate. Sea bass fin lacquered and roasted.
Wood Pigeon: the rested breast with strawberry trees and sweet potato, like a croissant.
Her thighs inspired by Moorish kebabs and licorice.
Parfait of its interiors with chestnuts, Comté cheese and truffle
“Casar” cheese semi-cold with honey, pollen and wine tannins.

SWEET MOMENT
Millefeuille with its leaves.
Whiskey plums, caramel-café, Lagavulin babá, licorice meringue.
Millot 74%, Chocolate, creamy black sesame, mango and saffron.

S W E E T E P I LO G U E
Hazelnut beignet Toffee - Chocolate - Vanilla
Bombóm and a mix of artisan’s chocolates

Price per person: 165 | With wine pairing (70): 235 | Water service: 5 | VAT included