You can often see Roland on the market where he chooses the best fish, the best vegetables and the best meat for his kitchen, recipes from all over Europe with a Swiss touch. All wines (over 100) in our letter have exceeded 90 points in the Penin and Parker guide.
We offer a little advice that we consider to be a general guide when it comes to choosing the best match for your favourite foods:
- Dry wines before sweet winws.
- White wines before reds.
- Light-bodied wines before full-bodied wines.
With meals:
- White wines for cold dishes, hot sartters containing fish, hen or other poultry with light sauce.
- Red wines for main courses comprising meat or poultry with dark sauce.
- For desserts, a sparkling wine or champagne, or perharps a fruitier Marlasa wine or generoso wines.
Some of the fovorite Spanish wines of Helen and Roland are:
It begins with our selection of cold dishes. Savor the delicious hot dishes. Taste our delicious meats. Enjoy a delicious fish. Ends sweeten your palate. 
Cold startes
Mixed Salad
Salad D´els Artistes
(with smoked Duck Magret, foie gras and Quail eggs)
Tomato with Mozzarella
Avocado pear and Surimi with Mustard sauce
Beefcarpaccio with Parmigiano
Serranoham cured from Salamanca
Melon with cured Serranoham
Tartar of Salmon
Homemade Duckliver (Foie Gras) with Moscatel
Carpacico of Salmon
Salad Tierra Mar (with Serranoham and smoked Salmon)
* * *
Warm startes
Snail from Burgundy au gratin(6 units.)
Snail from Burgundy au gratin(12 units.)
Fishsoup
Slmondsoup with sweed garlic and Coriander
Spaghetti Bolognese
* * *
Meat
Pork Sirloin with Mushroom Creamsauce
Chickenbreast with Currysauce with coconutmilk and ginger
Duck Magret with Portsauce
Entrecôte with Greenpeppersauce
Entrecôte (250gr) with “Café de París” buttersauce
Baked lamb with Aromatic Herbs
Veal with Forest Mushrooms
Mixed grill (combination of 5 grilled prime cut meats)
Grilled Beef Sirloin
* * *
Fish
(our fish is fresh and seved without bones, the choice of fish can vary according to the fishing of the day)
Turbot with Langoustinesauce
Seabass in Rougailsauce
Dorada with Rioja Red Winesauce
Filet of salmon with Aromatic sauce
Duo of Fish (Seabass y Dorada)
* * *
Dessert
Chocolatemousse with cream and vanilla
Orange Crème Brulee with vanilla icecream
Gazpacho of red fruit with vanilla ice
‘Dame Blanche’ Cup (vanilla, chocolate, cream)
Meringue d’Els Artistes with vanilla and cream
Strawberry cup with vanilla-ice and cream
Tsarina Cup (vodka sorbet ice-cream)
Ice ‘Parfait’ Baileys liquor
Raspberry or Lemon Sorbet
Cup Limoncello (Sorbet Lemon Liqueur Limoncello)
Irish Coffee
Cup Bounty coconut ice and hot chocolate
Coupe Baileys (old Baileys ice, liquer, cream)
Cup General vanilla ice + whisky
Pana Cota raspberry sauce
Cheese cake fruit sauce
* * *
Seafood menu
Carpaccio of Salmon
* * *
Turbot with Langoustines with sauce ‘Americaine’
* * *
Seabass and Dorada Mediterranean Style
* * *
Homemade dessert
* * *
Mínimo 2 personas
Menu D'els Artistes
Homemade Foie Gras en Moscatel
* * *
Variacion of 3 Fish
* * *
Lemon Cava Sorbet
* * *
Beef Fillet with Forest Mushroom
* * *
Homemade dessert
* * *
Mínimo 2 personas
Chef Menu
Salad with Foie Gras and Smoke Duck Magret
* * *
Fresh Scallops and Langoustines
* * *
Grilled Turbot Rougail
* * *
Lemon Cava Sorbet
* * *
Filet of Veal with Morillesauce
* * *
Homemade dessert
* * *
Mínimo 2 personas
Enjoy