À LA CARTE Menu
At Les Moles we always look for perfection at the table. Offering you our best version is our priority.
For this reason, we have replaced the traditional menu for the À la carte menu, a bespoke menu where you can combine half portions and design your own proposal. This will allow you to intensify your gastronomic experience.
(*Served only at full table)
(**1/2 portion prices)
Appetizers
Pumpkin soup with grilled king prawns, poached egg, oil and salt from Iberian ham – 2005
Cuttlefish cannelloni filled with wild mushrooms and king prawns, with king prawn vinaigrette – 2001
Roasted vegetables with tomato water, preserved tomatoes and aromatic herbs – 2023
The Ebro Delta (a dish of steamed shellfish and “Ostras del Sol”, and a tasting of eels on mackerel with all the flavour of the Delta sea) – 2009
Salad of prawns from Tarragona with an assortment of vegetables and tomatoes. Vinaigrette made with PRIORDEI olive oil – 2014
13,50
14,50
15,50
18,90
19,20
Pumpkin soup with grilled king prawns, poached egg, oil and salt from Iberian ham – 2005
13,50
Cuttlefish cannelloni filled with wild mushrooms and king prawns, with king prawn vinaigrette – 2001
14,50
Roasted vegetables with tomato water, preserved tomatoes and aromatic herbs – 2023
15,50
The Ebro Delta (a dish of steamed shellfish and “Ostras del Sol”, and a tasting of eels on mackerel with all the flavour of the Delta sea) – 2009
18,90
Salad of prawns from Tarragona with an assortment of vegetables and tomatoes. Vinaigrette made with PRIORDEI olive oil – 2014
19,20
FROM THE SEA
Eel “allipebre” with garlic and pepper, cooked at a low temperature – 2007
Skate cooked at a low temperature with “suquet” (seafood sauce) and potato gnocchi – 2013
Red tuna from l’Ametlla de Mar on the grill, cured egg yolk, pureed potato and butter – 2018
Casserole of red tuna form l’Ametlla de Mar: ear with chickpeas – 2023
Red mullet marinades, with preserved mushrooms – 2023
Grilled Columbretes lobster, with cream of their heads and fried lobster rice – 2021
15,50
14,50
16,50
18,00
19,50
21,90
Eel “allipebre” with garlic and pepper, cooked at a low temperature – 2007
15,50
Skate cooked at a low temperature with “suquet” (seafood sauce) and potato gnocchi – 2013
14,50
Red tuna from l’Ametlla de Mar on the grill, cured egg yolk, pureed potato and butter – 2018
16,50
Casserole of red tuna form l’Ametlla de Mar: ear with chickpeas – 2023
18,00
Red mullet marinades, with preserved mushrooms – 2023
19,50
Grilled Columbretes lobster, with cream of their heads and fried lobster rice – 2021
21,90
The rice
Creamy rice with shrimps, artichokes and “espardenyes” (sea cucumbers) – 2008
14,50
Creamy rice with shrimps, artichokes and “espardenyes” (sea cucumbers) – 2008
14,50
OUR MEAT
Crunchy cannelloni with oxtail with sweet potato puree – 2007
Rabbit with roast tomatoes, garlic mayonnaise and aromatic herbs – 2023
Foie & sweet potato – 2020
Fresh carob bean pasta with Ibex moutain goat (Capra pyrenaica hispanica) – 2023
Grilled foie gras with preserved broad beans, cabbage and celery – 2023
Ibex mountain goat (Capra pyrenaica hispanica) and wild mushrooms – 2021
13,50
14,50
15,00
15,00
15,00
17,80
Crunchy cannelloni with oxtail with sweet potato puree – 2007
13,50
Rabbit with roast tomatoes, garlic mayonnaise and aromatic herbs – 2023
14,50
Foie & sweet potato – 2020
15,00
Fresh carob bean pasta with Ibex moutain goat (Capra pyrenaica hispanica) – 2023
15,00
Grilled foie gras with preserved broad beans, cabbage and celery – 2023
15,00
Ibex mountain goat (Capra pyrenaica hispanica) and wild mushrooms – 2021
17,80
DESSERTS
Macaroni bolognese: orange honey of Ramon Ortiz and strawberry – 2012
Almond and chocolate ice-cream with “Creo” chocolate made in Tortosa – 2012
Oil leocadia (Arbequina) vinegar, salt & pepper – 2017
The Garden: roses, violets, jasmine, hibiscus and thyme – 2018
Sweet version of our biodynamic vegetable garden – 2020
Sweet dessert with fruits from 4 seasons of the year, in different conservation techniques – 2023
12,00
12,00
12,00
12,00
12,00
12,00
Macaroni bolognese: orange honey of Ramon Ortiz and strawberry – 2012
12,00
Almond and chocolate ice-cream with “Creo” chocolate made in Tortosa – 2012
12,00
Oil leocadia (Arbequina) vinegar, salt & pepper – 2017
12,00
The Garden: roses, violets, jasmine, hibiscus and thyme – 2018
12,00
Sweet version of our biodynamic vegetable garden – 2020
12,00
Sweet dessert with fruits from 4 seasons of the year, in different conservation techniques – 2023
12,00
Homemade bread, table service, snacks and sweets
9,90