Hotel the Cram

Hotel with restaurant.

Restaurant » Menu

Salad of prawns cooked two ways, coral oil, avocado and tomato textures35 €
Cream of artichoke with shrimps, air of truffle and black olive.22 €
Scallops with celery and turnip and soya macaroni with ponzu sauce.32 €
Papillote of foie gras and mushroom with fungi and kumquat broth30 €
Veal shank cannelloni with mushrooms, foie, truffle and white sauce made with goat’s milk22 €
Mushroom rice with pigeon, foie, parmesan cheese and toasted hazelnuts24 €
Fish from the marketplace auction
Fillet of roast monkfish with textures of picada sauce, Palamós prawns, stewed monkfish skin and a hazelnut romesco sauce.36 €
John Dory with Figueres onions, comfit tomatoes, kumquats and lemongrass garlic mayonnaise.24 €
Sole to meunière, lemon parmentier and crispy skin of sole with capers. 38 €
Fillet of hake with clams in a vasca sauce with textures of artichokes.24 €
Meat and poultry dishes
Cylinder of lamb with a caramel sauce of stewed mushrooms and garlic cream.26 €
Roast suckling pig with a mango compote and black olives.30 €
Roast guinea-fowl with foie gras, apples, raisins and Pedro Ximénez sauce.30 €
Veal cooked three ways with a consommé of trumpet mushrooms, baby vegetables and fresh herbs.29 €
Stewed pork skin with prawns and a chickpea and vanilla cream.38 €
Our desserts
Belgium Ale: Chocolate, coffee, banana, black olive and toffee. 10 €
Coconut, yogurt, green apple and yuzu.10 €
Banana, cocoa, fresh cream and Bourbon10 €
Roast brioche, infused with milk and spices, served with Tahitian vanilla ice cream.10 €
Selection of aged cheeses.10 €
Tasting Menu
Mushroom focaccia
Smoked salmon with Tennessee
Palamós prawn carpaccio and bread with tomato textures
Peas with cod and truffle.
Cured egg yolk with a selection of Iberian meats
Papillote of artichoke and foie gras, with mushroom and citric broth
John Dory with Figueres onion, cumquat and lemongrass garlic mayonnaise
Thai blossom bonbon hare à la royale
White chocolate sponges, yogurt, mandarin and olive oil
Goat cheese foam with honey ice cream, pine nuts and rosemary
Petits fours
*Menu subject to modifications by the chef.
This menu will be served to all people at the table.
It does not include wine.
Price VAT included
80 €

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