This website uses first and third party cookies to improve usability and collect statistical data of your navigation on the site. By continuing to browse this site you accept the use of said cookies. For more information see our cookies policy. OK

Spring menu

Aperitifs

  • Aperitifs 
  • Glass of Cava Brut Reserva Castell de Perelada

Main dishes

  • Sautéed small squids with peas

  • Creamy rice with artichokes and clams

  • Wild turbot with "calçots pie"

Or

  • "Tataki" of Angus ox entrecote with Sichuan pepper sauce

Desserts and coffee

  • “ Lemon Gyoza” with fresh mint mousse and chocolate truffle
  • Coffees or infusions & Petit fours

Drinks

  • White or rosée wine "Cigonyes" or “3 Fincas” from caves Castell de Peralada
  • Waters

Price per person: 58,00 € (VAT included)*
*Only full tables.

The kitchen at the Aigua Blava

Our head chef, Lluís Ferrés, applies great creativity to the flavours and textures used in traditional Catalan cuisine to create something unique for the Hotel Aigua Blava´s restaurant. Using a combination of regional fresh produce from local suppliers with his expertise, his innovative have guests, both local and international coming back to enjoy his culinary delights year after year.  

Lluís has had an extensive career working in kitchens across Europe and in Spain. For the last ten years he´s been the head chef at the Hotel Aigua Blava Restaurant.