Ibex mountain goat (Capra pyrenaica hispanica) and wild mushrooms — 2021
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.
These menus are only served at full table
1/2 portion prices
APPETIZERS
Red Salad: Beetroot, pomegranate, red bell pepper, cherry tomatoes, rhubarb, and pickled chives, with beetroot vinaigrette — 2024
13,50
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
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
19,50
THE RICE
Creamy rice with shrimps, artichokes and “espardenyes” (sea cucumbers) — 2008
14,50
FROM THE SEA
Skate cooked at a low temperature with “suquet” (seafood sauce) and potato gnocchi — 2013
14,50
Eel “allipebre” with garlic and pepper, cooked at a low temperature — 2007
15,50
Red tuna from l’Ametlla de Mar on the grill, cured egg yolk, pureed potato and butter — 2018
16,50
Cured and matured monkfish, fried in tempura with herbs, served with its skin pil pil – 2024
19,50
Balfegó red tuna belly, aged, lightly grilled, with roasted,confit, and preserved vegetables from our biodynamic garden — 2024
19,50
Steamed whiting, seasoned with its own garum, Morruda EVOO — 2024
19,50
Grilled Columbretes lobster, with cream of their heads and fried lobster rice — 2021
22,90
OUR MEAT
Crunchy cannelloni with oxtail with sweet potato puree — 2007
13,50
Foie & sweet potato — 2020
15,50
Grilled foie gras, fresh carob cream, and carob butter air — 2024
15,50
Delta duck with its own sauce and confit citrus gel — 2024
16,50
Ibex mountain goat (Capra pyrenaica hispanica) and wild mushrooms — 2021
17,80
les postres
Macarrons a la bolonyesa: amb mel de flor de taronger de Ramon Ortiz i maduixa – 2012
12,00
Polo ametllat de xocolata “creo” de tortosa – 2012
12,00
Cacao, sal i pebre, oli (Aove Leocadia-Arbequina) i vinagre balsàmic – 2017
12,00
El Jardí: roses, violetes, gessamí, hibiscus i timó – 2018
12,00
Versió dolça del nostre hort biodinàmic – 2020
12,00
Postre dolça amb fruita de les 4 estacions de l’any, i en diferent tècniques de conservació – 2023
12,00
Homemade bread, waiter service, aperitifs and petit fours
9,90
