Starters

  • “PATATAS BRAVAS” 8,9

    Nosati style

  • Croquettes 2,50

    Iberian ham - Price by unit

  • Cheese Board 16,7

    From different origins

  • berian ham Joselito 29,9

    Hand cut

  • PÂTÉ PORTION 12,5

    Homemade

  • FRIES PORTION 7,9

    Nosati style

  • TOASTED BREAD PORTION 5,9

    With tomato and olive oil

  • BREAD PORTION 2,5

    From our bakery

  • Tomato salad 14,5

    According to season

  • Mixed salad 13,9

    According to season

  • POTATO SALAD 11,5

    Homemade

  • ARANESE STEW 13,9

    Grandma’s recipe

  • Cannelloni 15,5

    Traditional style

  • Grilled vegetables 18,5

    Organic & seasonal

  • BEANS WITH IBERIAN HAM 24,5

    Organic from Val d’Aran

  • Civet 24,9

    Traditional style

  • "Callos" 15,9

    Traditional style

  • “ROMESCO” 1,5
  • “ALIOLI” 1,5

BARBECUE

  • T-BONE STEAK 7,8

    Premium old beef

  • TOMAHAWK 7,8

    Ribeye cut with bone left in - Price per 100 grams

  • TENDERLOIN 24,5

    Beef

  • ENTRECOTE 23,9

    Beef

  • RACK OF LAMB 23,5

    From Val d’Aran

  • SHOULDER OF LAMB 38,9

    From Val d’Aran

  • LAMB SHANK 38,9

    From Val d’Aran

  • SNAILS 19,8

    ”A la llauna” with “alioli”

  • BAKED SHANK 18,5

    Lacquered with honey and orange

  • PORK TROTTERS 15,5

    Iberian pork

  • “SECRETO” 24,9

    Iberian pork

  • Chicken thigh 13,9

    Free-range chicken

  • DUCK MAGRET 23,5

    From Gers

  • “MORCILLA” 12,9

    From Val d’Aran

  • “LONGANIZA” 12,9

    From Val d’Aran

  • Sea bream 20,8

    Nosati style

  • Octopus 24,9

    Nosati style

DESSERTS

  • TIRAMISU 6,5
  • CHEESECAKE 6,9
  • CHEESY BEETROOT 6,5
  • GRILLED “CHUCHO“ 6,5
  • CHOCOLATE LAVA CAKE 5,5
  • APPLE TART 6,5
  • EGG FLAN 5,5
  • VANILLA ICE CREAM 5,5
  • LEMON SORBET 5,5
  • TANGERINE SORBET 5,5
“Every morning when we wake up, we have a cup of coffee and a piece of toast, we go to our garden in Mont and we pick the necessary vegetables for our daily service. Then, we go to our bakery and we grab bread, desserts and whatever our pastry chef offers us. Later, we wait for our suppliers, who provide us meat, beverages and all we need. Finally, we open the door to our customers and we lend them this menu, hoping to serve and solve any questions they may have.“