La Barra De Carles Abellan (Cardápio)

Planta E, Hotel W. C/ Rosa dels Vents, 1., Barcelona
+34 932 95 26 36

Forret
Anchovy, Spring 2017
4.5
White and cured anchovy marriage
2.9
Seville- style dressed potatoes and cured mackerel
10
Andalusian-style aubergine
11
Tomato salad with fresh seaweed
12
Pickled octopuses with spicy vegetables
10
Amberjack peruvian “tiradito” with pumpkin
18
Oyster “au naturel” (price per unit)
4
Tsukiji Oyster (price per unit)
5
Fried oysters with spicy salmon roe
16
OVER THE GRILL
Grilled galician razor clam in ponzu sauce (price per unit)
4
Hake “Kokotxas” in pil-pil sauce
18
Grilled Sardins in a soft “Romesco” sauce
12
Grilled Cuttlefish Brutesca style
16
Charcoal-grilled elvers (100 gr)
80
Elvers pil-pil style (oil, chilli and garlic) (100 gr)
80
Sea urchin · egg · caviar
18
Mackerel with sushi rice
15
Barceloneta grilled prawns XXL
18
OFFSHORE
Sea cucumber from Roses in a spicy stir-fry
36
Grilled eel in garlic and pepper sauce
20
Trifón-style stingray “a la Madrileña”
26
Slightly pickled red tuna
26
“Suquet” stew of red Scorpion fish from Cala Montjoi
32
“Great Wall” red mullet
30
Garlic shrimp rice
34
La Barra rice (baby squid, black sausage and cured ham
28
GREAT SEAFOOD DISHES
Formentera-style fried spiny lobster with chips and fried egg (100 gr)
15
Formentera-sytle fried common lobster with chips and fried egg
12
Hovedret
Wagyu steak (100 gr)
18
Dessert
Maresme strawberries and cream
12
Chocolate, chili, olive oil and salt
8
Brie cake with melanosporum truffle
15
Millefeuille fresh cheese with honey and pine nuts
14

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