Valentine's Day
February 13, 2026 until February 14, 2026
VALENTINE’S DAY 2026 DINNER (Friday, February 13th & Saturday, February 14th)
SET MENU ONLY (regular menu NOT available)
165 | PERSON
plus tax, gratuity & beverages
APERITIVO
Bourbon sour with passionfruit and mango
FIRST COURSE
Poached quail egg immersed in a potato foam with black winter truffle
add 1/2oz Royal Ossetra caviar | 30
SECOND COURSE (CHOICE OF)
“Patatas bravas BCN” potatoes, spicy oil and alioli
Spanish Ibérico ham and toasted “pa amb tomaca”
Spanish octopus served with potato purée, olive oil and smoked paprika
Burrata salad with mixed citrus, baby greens, basil leaves and tangerine glaze
Fresh beef tartare with waffle chips
Beet-pistachio-raspberry ravioli salad, kefir cheese, and pistachio oil
ENTRÉE (CHOICE OF)
Grilled wild-caught branzino with avocado, grapefruit, pine nuts and warm mayonnaise foam
add lobster tail | 25
Grilled salmon with arugula and lemon, served with a creamy bleu cheese wild rice
Suckling Ibérico pig “a la Segoviana”, shoestring fries, and apple in textures
Grilled 8oz filet mignon with BCN potatoes, glazed pearl onions, sunchoke purée, snow peas, sweet potato chips, served with Grandma’s sauce
Grilled lamb chops with potato, eggplant, red bell pepper, onion, and confit tomato, served with garlic alioli | 10
DESSERT (CHOICE OF)
Lemon tart, fresh orange, lemon verbena
Chocolate molten cake, hazelnut, and passion fruit ice cream
Crispy fillo dough, Catalán vanilla brûlée and aged rum raisins
VALENTINE’S DAY 2026 BRUNCH (Saturday, February 15th)
11:30AM to 3:00PM
85 | PERSON
plus tax, gratuity & beverages
APERITIVO
Bourbon sour with passionfruit and mango
FIRST COURSE (CHOICE OF)
Spanish Ibérico ham and toasted “pa amb tomaca” | 19
“Patatas bravas BCN” potatoes, spicy oil and alioli
Spanish octopus served with potato purée, olive oil and smoked paprika
Burrata salad with mixed citrus, baby greens, basil leaves and tangerine glaze
Fresh beef tartare with waffle chips
Beet-pistachio-raspberry ravioli salad, kefir cheese, and pistachio oil
ENTRÉE (CHOICE OF)
Roasted fideo pasta “fideuá” with clams, branzino and alioli
Bomba rice cooked in cuttlefish’s black ink with sautéed garlic shrimp
Free-range sunny side up eggs* with potatoes, chistorra sausage,
and cured Spanish Ibérico ham
6oz Suckling Ibérico pig “a la Segoviana”, shoestring fries, and apple in textures
Grilled 6oz filet mignon* with BCN potatoes, glazed pearl onions, carrot purée, (sweet potato chips, served with Grandma’s sauce
DESSERT (CHOICE OF)
“Gypsy’s arm” sponge cake filled with whipped cream and caramelized custard
Crispy fillo dough, Catalán vanilla brûlée and aged rum raisins
Churros and warm chocolate sauce