{"id":36,"date":"2021-11-29T09:21:41","date_gmt":"2021-11-29T08:21:41","guid":{"rendered":"https:\/\/prodigi.cat\/?page_id=36"},"modified":"2026-04-28T00:52:26","modified_gmt":"2026-04-27T23:52:26","slug":"que-se-esta-cocinando","status":"publish","type":"page","link":"https:\/\/prodigi.cat\/en\/what-is-cooking\/","title":{"rendered":"What are we cooking?"},"content":{"rendered":"

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global_colors_info=\u00bb{}\u00bb][\/et_pb_wptools_carousel_image_item][\/et_pb_wptools_image_carousel][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1\u2033 custom_padding_last_edited=\u00bbon|tablet\u00bb _builder_version=\u00bb4.14.1\u2033 _module_preset=\u00bbdefault\u00bb custom_margin_tablet=\u00bb0px||0px||false|false\u00bb custom_margin_phone=\u00bb0px||0px||false|false\u00bb custom_margin_last_edited=\u00bbon|tablet\u00bb custom_padding_tablet=\u00bb0px||0px||false|false\u00bb custom_padding_phone=\u00bb0px||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row custom_padding_last_edited=\u00bbon|tablet\u00bb _builder_version=\u00bb4.14.2\u2033 _module_preset=\u00bbdefault\u00bb width=\u00bb95%\u00bb max_width=\u00bb800px\u00bb custom_margin_tablet=\u00bb0px||0px||false|false\u00bb custom_margin_phone=\u00bb0px||0px||false|false\u00bb custom_margin_last_edited=\u00bbon|tablet\u00bb custom_padding=\u00bb|0px||||\u00bb custom_padding_tablet=\u00bb0px||0px||false|false\u00bb custom_padding_phone=\u00bb0px||0px||false|false\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4\u2033 _builder_version=\u00bb4.14.1\u2033 _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.14.1\u2033 _module_preset=\u00bbdefault\u00bb text_font=\u00bbHandwriting||||||||\u00bb text_font_size=\u00bb45px\u00bb text_line_height=\u00bb52px\u00bb text_orientation=\u00bbcenter\u00bb custom_margin=\u00bb90px||||false|false\u00bb custom_margin_tablet=\u00bb30px||||false|false\u00bb custom_margin_phone=\u00bb30px||||false|false\u00bb custom_margin_last_edited=\u00bbon|tablet\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

letter<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=\u201d4.14.1\u2033 _module_preset=\u201ddefault\u201d text_font=\u201dHoefler||||||||\u00bb text_font_size=\u201d20px\u201d text_line_height=\u201d25px\u201d text_orientation=\u201dcenter\u201d custom_margin=\u201d25px||||false|false\u201d global_colors_info=\u201d{}\u201d]<\/p>\n

\u201cthere is no modernity
without a good tradition\u201d<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=\u201d4.14.2\u2033 _module_preset=\u201ddefault\u201d text_font=\u201dFuturaMedium||||||||\u201d text_font_size=\u201d16px\u201d text_orientation=\u201dcenter\u201d custom_margin=\u201d52px||0px||false|false\u201d global_colors_info=\u201d{}\u201d]<\/p>\n

TASTING MENU<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=\u201d4.14.7\u2033 _module_preset=\u201ddefault\u201d text_font=\u201dHoefler||||||||\u00bb text_font_size=\u201d10px\u201d text_line_height=\u201d16px\u201d text_orientation=\u201dcenter\u201d custom_margin=\u201d0px||20px||false|false\u201d custom_padding=\u201d0px||0px||false|false\u201d global_colors_info=\u201d{}\u201d]<\/p>\n

Seasonal products are subject to change depending on the market and season.
At the diner's request, the menu can be adapted to accommodate allergies, intolerances, or personal preferences.<\/p>\n

 <\/p>\n

[\/et_pb_text][et_pb_text _builder_version=\u201d4.14.7\u2033 _module_preset=\u201ddefault\u201d text_font=\u201dFuturaLight||||||||\u00bb text_line_height=\u201d18px\u201d text_orientation=\u201dcenter\u201d custom_margin=\u201d0px||20px||false|false\u201d custom_padding=\u201d0px||0px||false|false\u201d hover_enabled=\u201d0\u2033 global_colors_info=\u201d{}\u201d sticky_enabled=\u201d 0\u2033]<\/p>\n

Duck \u00e0 l'orange.<\/p>\n

Marinated mackerel with smoked beurre blanc, braised mini corn cob and sea grapes.<\/p>\n

Chicken liver parfait with crispy skin, pear, pickled mustard and ponzu.<\/p>\n

Tasting of bread, oil and butter.<\/p>\n

——————————————————————<\/p>\n

Cuttlefish tartare with smoked peas, cuttlefish bisque and green shiso.<\/p>\n

Braised white asparagus with Cantonese-style pork jowl, jalape\u00f1o pesto and mace cream.<\/p>\n

Wild sea bass with tangy coffee sauce, smoked emulsion, green asparagus and tempura artichoke.<\/p>\n

Baby lamb with burnt banana cream, glazed shiitake and lemongrass foam.
——————————————————————<\/p>\n

Wild garlic sorbet with yuzu cream and eucalyptus.<\/p>\n

Rhubarb ice cream with cashmir tea flan, hoisin butter and elderflower vinegar.<\/p>\n

Petit-fours.<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=\u201d4.14.7\u2033 _module_preset=\u201ddefault\u201d text_font=\u201dFuturaLight||||||||\u00bb text_font_size=\u201d12px\u201d text_line_height=\u201d16px\u201d text_orientation=\u201dcenter\u201d custom_margin=\u201d||55px||false|false\u201d global_colors_info=\u201d{}\u201d]<\/p>\n

Menu price: \u20ac95<\/strong>
Price of wine pairing: \u20ac45<\/strong><\/p>\n

[\/et_pb_text][et_pb_text _builder_version=\u201d4.14.7\u2033 _module_preset=\u201ddefault\u201d text_font=\u201dFuturaMedium||||||||\u201d text_font_size=\u201d16px\u201d text_orientation=\u201dcenter\u201d custom_margin=\u201d0px||0px||false|false\u201d global_colors_info=\u201d{}\u201d]<\/p>\n

Lunch Menu<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=\u201d4.14.7\u2033 _module_preset=\u201ddefault\u201d text_font=\u201dHoefler||||||||\u00bb text_font_size=\u201d10px\u201d text_line_height=\u201d16px\u201d text_orientation=\u201dcenter\u201d custom_margin=\u201d0px||20px||false|false\u201d custom_padding=\u201d0px||0px||false|false\u201d global_colors_info=\u201d{}\u201d]<\/p>\n

midday from Tuesday to Friday, excluding holidays.
Some dishes may vary depending on market availability.<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=\u201d4.14.7\u2033 _module_preset=\u201ddefault\u201d text_font=\u201dFuturaLight||||||||\u00bb text_line_height=\u201d18px\u201d text_orientation=\u201dcenter\u201d custom_margin=\u201d0px||20px||false|false\u201d custom_padding=\u201d0px||0px||false|false\u201d hover_enabled=\u201d0\u2033 global_colors_info=\u201d{}\u201d sticky_enabled=\u201d 0\u2033]SNACK<\/strong><\/p>\n

Chicken liver parfait with crispy skin, pear, pickled mustard and ponzu.<\/p>\n

Tasting of bread, oil and butter.
\n——————————————————————<\/p>\n

STARTERS<\/strong>\u00a0(1 to choose)<\/p>\n

Creamy orzo with Iberian pork jowl, braised peas and lemon.<\/p>\n

either<\/p>\n

Jerusalem artichoke cream with braised mackerel, pickled cal\u00e7ots and vanilla.<\/p>\n

——————————————————————
\nMAIN COURSE <\/strong>(1 to choose)<\/p>\n

Chicken galantine with creamy celeriac, chicken demi-glace, braised cabbage and confit maitake mushrooms.<\/p>\n

(Option to exchange for beef steak with a supplement of +\u20ac10)<\/p>\n

either<\/p>\n

Seared hake with black garlic mousseline, parsnip cream, tempura-fried artichokes and glazed shiitake mushrooms.<\/p>\n

——————————————————————<\/p>\n

DESSERT<\/strong><\/p>\n

Chocolate mousse with fresh pomegranate, tonka bean ganache and bourbon vanilla ice cream.<\/p>\n

 [\/et_pb_text][et_pb_text _builder_version=\u201d4.14.7\u2033 _module_preset=\u201ddefault\u201d text_font=\u201dFuturaLight||||||||\u00bb text_font_size=\u201d12px\u201d text_line_height=\u201d16px\u201d text_orientation=\u201dcenter\u201d custom_margin=\u201d||70px||false|false\u201d global_colors_info=\u201d{}\u201d]<\/p>\n

Price: \u20ac45 (drinks not included)<\/strong><\/p>\n

[\/et_pb_text][et_pb_text _builder_version=\u00bb4.14.7\u2033 _module_preset=\u00bbdefault\u00bb text_font=\u00bbFuturaMedium||||||||\u00bb text_font_size=\u00bb18px\u00bb text_orientation=\u00bbcenter\u00bb custom_margin=\u00bb||25px||false|false\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

A LA CARTE<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=\u00bb4.14.7\u2033 _module_preset=\u00bbdefault\u00bb text_font=\u00bbHoefler||||||||\u00bb text_font_size=\u00bb10px\u00bb text_line_height=\u00bb1.6px\u00bb header_font=\u00bb|600|||||||\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n

Seasonal products and dishes are subject to change depending on the market and season.<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=\u00bb4.14.7\u2033 _module_preset=\u00bbc18521aa-0237-403b-811b-ea1ef8de0cc3\u2033 global_colors_info=\u00bb{}\u00bb]<\/p>\n

TO BEGIN<\/p>\n

[\/et_pb_text][et_pb_text _builder_version="4.14.7" _module_preset="a4d9cae4-550f-49ce-9211-bd502666fdb6" global_colors_info="{}"]Tasting of 3 seasonal appetizers.20\u20ac<\/strong><\/span><\/p>\n

Tasting of bread, oil and butter.8\u20ac<\/strong><\/span>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.14.7\u2033 _module_preset=\u00bbc18521aa-0237-403b-811b-ea1ef8de0cc3\u2033 global_colors_info=\u00bb{}\u00bb]<\/p>\n

SNACK<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=\u00bb4.14.7″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbFuturaLight||||||||\u00bb text_line_height=\u00bb18px\u00bb custom_margin=\u00bb||20px||false|false\u00bb hover_enabled=\u00bb0″ global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0″]Tartar de sepia con guisante ahumado, bisque de sepia y sisho verde.27\u20ac<\/strong><\/span><\/p>\n

Braised white asparagus with Cantonese-style pork jowl, jalape\u00f1o pesto and mace cream.27\u20ac<\/strong><\/span>[\/et_pb_text][et_pb_text _builder_version=\u201d4.14.1\u2033 _module_preset=\u201ddefault\u201d text_font=\u201dFuturaMedium||||||||\u201d text_line_height=\u201d18px\u201d custom_margin=\u201d||0px||false|false\u201d global_colors_info=\u201d{}\u201d]<\/p>\n

FISH<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=\u00bb4.14.7″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbFuturaLight||||||||\u00bb text_line_height=\u00bb18px\u00bb custom_margin=\u00bb||20px||false|false\u00bb hover_enabled=\u00bb0″ global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0″]Lubina salvaje con salsa acidulada de caf\u00e9, emulsi\u00f3n ahumada, esp\u00e1rrago verde y alcachofa en tempura.30\u20ac<\/strong><\/span><\/p>\n

Seared hake with black garlic mousseline, parsnip cream, tempura-fried artichokes and glazed shiitake mushrooms. 29\u20ac<\/strong><\/span>[\/et_pb_text][et_pb_text _builder_version=\u201d4.14.1\u2033 _module_preset=\u201ddefault\u201d text_font=\u201dFuturaMedium||||||||\u201d text_line_height=\u201d18px\u201d custom_margin=\u201d||0px||false|false\u201d global_colors_info=\u201d{}\u201d]<\/p>\n

MEATS<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=\u00bb4.14.7″ _module_preset=\u00bba4d9cae4-550f-49ce-9211-bd502666fdb6″ hover_enabled=\u00bb0″ global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0″]Meloso de lechazo con cremoso de pl\u00e1tano quemado, shiitake glaseado y aire de citronela.30\u20ac<\/strong><\/span><\/p>\n

Chicken galantine with creamy celeriac, chicken demi-glace, braised cabbage and confit maitake mushrooms.29\u20ac<\/strong><\/span>[\/et_pb_text][et_pb_text _builder_version=\u201d4.14.2\u2033 _module_preset=\u201ddefault\u201d text_font=\u201dFuturaMedium||||||||\u201d text_line_height=\u201d18px\u201d custom_margin=\u201d||0px||false|false\u201d global_colors_info=\u201d{}\u201d]<\/p>\n

DESSERTS<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=\u00bb4.14.7″ _module_preset=\u00bbdefault\u00bb text_font=\u00bbFuturaLight||||||||\u00bb text_line_height=\u00bb18px\u00bb custom_margin=\u00bb||20px||false|false\u00bb hover_enabled=\u00bb0″ global_colors_info=\u00bb{}\u00bb sticky_enabled=\u00bb0″]Mousse de chocolate con granada fresca, ganache de haba tonka y helado de vainilla bourbon.14\u20ac<\/strong><\/span><\/p>\n

Rhubarb ice cream with cashmir tea flan, hoisin butter and elderflower vinegar.14\u20ac<\/strong><\/span>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>","protected":false},"excerpt":{"rendered":"

carta\u201c there is no modernitywithout a good tradition \u201dMEN\u00da DEGUSTACI\u00d3NLos productos de temporada est\u00e1n sujetos a cambio seg\u00fan mercado y temporalidad.A petici\u00f3n del comensal se puede adaptar el men\u00fa por alergias, intolerancias o preferencias personales.  Pato a la naranja. Caballa marinada con beurre blanc ahumado, mini mazorca braseada y uva de mar. Cremoso de pollo […]<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":""},"acf":[],"_links":{"self":[{"href":"https:\/\/prodigi.cat\/en\/wp-json\/wp\/v2\/pages\/36"}],"collection":[{"href":"https:\/\/prodigi.cat\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/prodigi.cat\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/prodigi.cat\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/prodigi.cat\/en\/wp-json\/wp\/v2\/comments?post=36"}],"version-history":[{"count":29,"href":"https:\/\/prodigi.cat\/en\/wp-json\/wp\/v2\/pages\/36\/revisions"}],"predecessor-version":[{"id":6012,"href":"https:\/\/prodigi.cat\/en\/wp-json\/wp\/v2\/pages\/36\/revisions\/6012"}],"wp:attachment":[{"href":"https:\/\/prodigi.cat\/en\/wp-json\/wp\/v2\/media?parent=36"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}