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OUR DISHES

The dishes may change from year to year, but our cuisine always combines Italian and Mediterranean cuisine with local products.

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  • CHIPIRONES (BABY SQUID) with manchego cheese and black pepper   18
  • MUSSELS “ALLA TARANTINA” with tomato, basil and chilli pepper   18
  • COD CROQUETTES (5 pcs) with lemon mayonnaise, capers and taggiasca olives    16
  • CRISPY EGG with truffled mashed potato, parmesan cream and yucca chips   16
  • PUMPKIN CARPACCIO with buffalo mozzarella, rocket, basil and toasted pumpkin sedes 16
  • FOCACCIA CANTABRICA with burrata cheese, Cantabrian anchovies, confit cherry tomato and basil   19
  • AMBERJACK TARTARE with celery, granny smith apple, bottarga and lime mayonnaise   24
  • OCTOPUS COOKED AT LOW TEMPERATURE with gazpacho, potato, feta cheese and taggiasca olives   23
  • BLUEFIN TUNA TARTARE with catalana vegetables, teriyaki sauce, soy mayonnaise and Maldon salt   25
  • BRAISED BEEF CARPACCIO with salted crumble and emulsified dried tomato    20
  • FORMENTERA SALAD with mixed salad, goat cheese, caramelized red onion, walnuts and raspberries vinaigrette   17

PASTA

All our kinds of pasta are homemade

  • RAVIOLI STUFFED WITH RICOTTA smoked eggplant, fried eggplant, dried tomato, tomato concasse and ricotta salata   22
  • LINGUINE WITH RED PRAWN TARTARE scampi reduction and chilli pepper   25
  • HOMEMADE SPAGHETTI WITH CLAMS garlic and parsley   24
  • PACCHERIWITH CRUSTACEANS tomato, extra virgin olive oil and basil   29
  • RAVIOLI STUFFED WITH BUTTERED POTATO seafood sauce, lemon and basil   23
  • GREEN TAGLIATELLE with traditional bolognese sauce and parmesan cheese   18

TO CONTINUE

  • COD FILLET with sweet potato, basil cream and lemon   23
  • SEARED SQUID with emulsified cauliflower, sautéed spinach and butter crumble   24
  • MEDITERRANEAN SWORDFISH TATAKY with oak-choi and buffalo mozzarella colatura   25
  • FRESH FISH OF THE DAY with baked potatoes and vegetables    S.P.M.
  • ARGENTINE RIBEYE (250 GR) with pico de gallo, rosemary and Maldon salt   29
  • BEETROOT HUMMUS with zucchini carpaccio, baby spinach, avocado, Cantabrian anchovies and toasted almonds   21

Desserts

  • ICE CREAM CAFÉ DEL LAGO vanilla ice cream, amarena Fabbri, meringue and caramelized almonds    10
  • OUR TIRAMISÙ   9
  • CATALAN CREAM with peaches, caramelized brown sugar and licorice powder   8
  • DELICIOUS FOCACCIA with chocolate mousse, salt Maldon and extra virgin olive oil   12
  • CRISPY SFOGLIA puff pastry, caramelized apples, cinnamon ice cream   9
  • RASPBERRY SORBET red fruits and ginger crumble   9

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