the
GALLERY
A graphic journey of our gastronomic and thematic menus
Sant Pau Restaurant
2018
30 years of santpolean gasronomy
PRAWNS
Over velvety tomato and strawberry sauce
MEL I MATÓ
New concept
HOUJICHA AND YUZU
Seawater sorbet
EARTHLY FLAVORS
Baby broad beans, broad bean pod, romesco sauce, pig cheek lard
JAPANESE WAGYU
Toasted bread, aubergine, labneh with fine herbs
A LITTLE CHOCOLATE PIG
Lime and lemon amber, allspice meringue, Amarula macaroon, raspberry cloud, coconut and carrot panellet, seawater bonbon
PLANT OR LITTLE ANIMAL?
Anemone ravioli, basil, pistachios
SEA BASS
Morels, curry, chutney
A MESSAGE TO THE CUSTOMER
Matcha tea, ginger, passion fruit
CURED JAPANESE-STYLE DENTEX
Beet and vegetable vinaigrette
SHRIMP
With saffron, German celery and other vegetables from El Maresme
EL MARESME
Roses and strawberries
A LITTLE CHOCOLATE PIG
Lime and lemon amber, allspice meringue, Amarula macaroon, raspberry cloud, coconut and carrot panellet, seawater bonbon
A CHILDHOOD MEMORY
Girona-raised beef with fairy ring champignons
REMINISCING THROUGH A SHOP WINDOW
Cod croquette, spicy green pepper. Ganxet beans, black botifarra sausage, Catalan perol sausage, tomato bread. Savoury cheese, olive and herb pie
2017 – 2018
The world of spices
JUNIPER
Retinto beef à la royale, sweet potato and turnip purée, cake sand, gin
PETITS FOURS – A SEA OF SPICES
CARDAMOM: mini-meringue; CINNAMON BERRY: mimetic mini-cut with hazelnut; CURRY: mini-bonbon; SANSHO JAPANESE PEPPER: cube of chocolate nougat; KAFFIR LIME: cloud; MACE: mimetic bonbon; DUKE’S POWDER: financier; STAR ANISE: mimetic bonbon
CLOVE
Onion soup sauce, cheese bonbon, creamy air
WHITE PEPPER
Turbot, raw artichoke, mushrooms and vegetables
RAS EL HANOUT
Spiced sponge cake, pistachio and cocoa nib ice cream
GOCHUTGARU
Vegetable kimchi, pear, jowls, sprouts
ÑORA
Wagyu beef from Burgos, spinach, vegetable stock, romesco sauce
PINK PEPPERCORN
Pear ice cream, wine and red berries
MUSTARD
Tuna tartare, wakame, vegetables and potato chips
SAFFRON
Shrimp tails, coral sauce, German celery
BLACK LEMON
Orange, lime, lemon
CORIANDER SEEDS
Labneh, black bread soup, aubergine, walnuts, pomegranate
SHICHIMI TOGARASHI
El Maresme goat cheese made exclusively for Sant Pau, vegetables, roasted fig dressing
GINGER
Fried marinated calamari, vegetable tiger’s milk and pineapple
2017
Menu inspired by the universe
GALILEO GALILEI
Almadroc, jurvert, cantuccini, anchovies
EXOPLANETS
Eel, vegetables, dashi
ASTEROID
Puigpedrós cheese, apple, sponge cake
SUPERNOVA
Octopus, chickpeas, plankton
THE TAURUS CONSTELLATION
Stewed Wagyu shoulder, 3 misos
PETITS FOURS – THE SOLAR SYSTEM
Sun: banana, passion fruit, cayenne pepper, dark chocolate; Mercury: Aromes de Montserrat candy; Venus: citrus gummy; Earth: sea water bonbon, chopped wafer; Mars: griotte, white chocolate, pink pepper; Jupiter: puff pastry, pumpkin confit; Saturn: chocolate, praline, blueberry, juniper; Uranus: spiced chocolate truffle; Neptune: phyllo pastry, liquorice, popping candy
THE BLUE PLANET
Prawn, lemon pulp, fennel
CELESTIAL BODIES
Sea bass, lettuce hearts, asparagus
THE MILKY WAY
Coconut milk, toasted milk, Valrhona Almond Inspiration chocolate
HALLEY’S COMET
Cod, spicy mince
THE WHIRLPOOL GALAXY
Cuttlefish, romesquet, snow peas, ink
KRYPTON
Cucumber, ginger, lime
THE RED PLANET
Velvety tomato and strawberry sauce
KING OF THE SKY
Spicy brick pastry, lobster, salicornia cress, green beans
ECLIPSE
Grapefruit, coffee, tea
2016 – 2017
Pictorial styles
AMERICAN ABSTRACT EXPRESSIONISM
Creamy soup, mushrooms, lentils, Jerusalem artichoke
POKU
Multi-textured red berries
BALEARIC FIGURATIVISM
Tomato, sobrassada, bread, oil, parsley
JEWISH AND RUSSIAN WEIGHTLESSNESS
Borscht, yoghurt, black bread, dill, Duroc jowls
SURREALISM IN EMPORDÀ
Creamy blue cheese with fine herbs, quince, almonds
DUTCH POST-IMPRESSIONISM
Prawn tails, fresh pasta, saffron sauce
MACHINE POETRY
Venison, turnip, carrot, Sharon fruit persimmon, cocoa
DUTCH NEOPLASTICISM
Cod, olives, almonds, peppers
AMERICAN POP ART
Sea bass, banana chutney
CUBISM IN HORTA DE SANT JOAN & PARIS
Chocolate collage
BELGIAN MAGICAL REALISM
Micuit duck foie gras, apple, celery, meringue
MEXICAN MAGIC REALISM
Shrimp, green mole, leaves and flowers
TERRARISM CLOSE TO HOME
White delicacy, chestnuts, hazelnuts, seawater, thyme
CATALAN ABSTRACTIONISM
Onion, strawberry, piquillo peppers, aubergine caviar, tupí cheese
2016
Dancing music
SEVILLANAS
fried fish, sevillanas olives, ajoblanco
ROCK&ROLL
Textures of Illanka 63% chocolate, black pepper, bourbon, banana
RAP
Angler fish, coconut, mint, basil, aubergine, red curry
LA BAMBA
Tortilla, hoja santa, jowls, achiote, avocado
COUNTRY
Boneless Iberian pork flank, botifarra sausage, chistorra, vegetables, ketchup, mustard, maitake
SALSA
Tomato textures, strawberry, granadilla, tapioca, salsa verde, chia seeds
DISCO
Home-made tupí cheese, nuts
TWIST
Prawn, tiger’s milk, apple, cucumber, chives, seawater
POP
Octopus, spring onion, pepper, parsley, cherries
MERENGUE
Rhubarb, red berries, kirsch, passion fruit
BALL DE GITANES
Shrimp, pasta fresca, olives
CHA-CHA-CHA
Shallot, mushrooms, Chardonnay
NIHON BUYO
Sakura leaf ice cream, umeboshi crunchy biscuit
SARDANA
Sea cucumber, mini green peppers, creamy rice
2015 – 2016
A plethora of natural & gastronomic colors
ORANGE
Lobster, romesco-style dashi, potato, pumpkin
VIOLET
Anemone, leek, violet carrot, courgette
GOLD
24K gold leaf flakes, chocolate, cream, rum, spiced apple
BLACK
Angler fish, black garlic, blackened vegetables
GREY
Aubergine, lime, celery, vermouth, oyster leaf
WHITE
Beef shoulder, milk curd dim sum, truffle sauce
GREEN
Cod, olives, pepper, parsley, plankton
CLARET
Baridà cheese, HKM sauce, pistachio sponge cake
YELLOW
Prawn, saffron, egg pasta, Sansho pepper
AMBER
Jellyfish, rice noodles, bacon, peanuts, curry, turmeric
BLUE
Bluebellvine foam, seawater sorbet
RED
Artichoke hearts, Duroc pork jowls, tomato
BEIGE
Toasted milk powder, tea veil, pink chicory, rocket, orange
FUCHSIA
Foal loin, beetroot, brick pastry
Moments Restaurant
2022
Wonders of the world
COLOSSEUM
artichoke, cuttlefish, hypotrimma, epityrum and smoked eel
MACHU PICCHU
vegetal ceviche
PETRA
lamb pita bread, baba ghanoush, yogurt
TEMPLE OF ARTEMIS
scallop, cauliflower, mushroom, chlorophyll
GREAT PYRAMID OF GIZA
foie, lentils, black garlic and figs
COLOSSUS OF RHODES
turbot, saffron, burnt lemon, zucchini
CHICHÉN ITZÁ
iberianpork, cocoa, papaya, avocado, green mole
HANGING GARDENS OF BABYLON
cheese, apple and pomegranate
LIGHTHOUSE OF ALEXANDRIA
sea water, spice foam
TAJ MAHAL
cardamom, mango, yogurt and meringue
CHRIST THE REDEEMER
brigadeiro
PASSEIG DE GRÀCIA
trencadís
2018
Ecosystems
MEADOW
Laguiole cheese, honey, chestnuts
PHOTIC ZONE
Barnacles, mussels, seaweed jurvert
URBAN
Dorayaki, soy-wasabi cream, houjicha tea
DESERT
Lamb, curry, yoghurt
MARSH
Sole, strawberries, rosemary, salicornia cress
GREENHOUSE
Strawberry, tangerine, arugula
APHOTIC ZONE
Royal red shrimp, seafood toast
RURAL
Locally-sourced “km 0” products
FOREST
Black Forest 2.0
ABYSSAL ZONE
Angler fish, liver, black beans, aubergine
TUNDRA
Marinated and smoked salmon
STEPPE
Venison, polvorón, thyme
SWAMP
Duck, figs, dashi
2017
Inspired by the Seventh Art
Pulp Fiction (1994)
$5 milkshake
Titanic (1997)
Marine elements, Chantilly cream
Charlie and the Chocolate Factory (2005)
Chocolate, matcha tea and olive oil
Like Water for Chocolate (1992)
Quail in rose petals
Forrest Gump (1994)
Mediterranean royal red shrimp
Octopussy (1983)
Common octopus cannelloni, potatoes, paprika
The Wizard of Oz (1939)
Red mullet, asparagus, yellow bell pepper
Women on the Verge of a Nervous Breakdown (1988)
Gazpacho, Manchego cheese, black and white garlic
2017
The Opera
THE GOOSE OF CAIRO
Goose, panko, pistachios
CARMEN
Boneless Iberian pork flank, gypsy stew
THE MARRIAGE OF FIGARO
Ajoblanco, sardines, ñora peppers, olives
WAGNER
Montagnolo cheese, beetroot, black lemon, piquillo peppers
MARIA CALLAS
Shrimp, lentils, dill, sauce américaine
MADAME BUTTERFLY
umeboshi, sudachi, sakura
THE THREE TENORS
Modena, Madrid, Barcelona
OPERA CAKE
Almonds, coffee, chocolate
NORMA
Eggplant, basil, dashi
LICEU
Oliaigo, cod, Catalan biscotti, black garlic
OPERA
Lobster, angler fish, cuttlefish, hake, mussels
2016
The trip
MILAN
Scallop, spicy pasta, saffron, pesto
MIAMI
Pineapple, mango, coconut, guava, tamarind
BODRUM
Roasted lamb, pita bread, hummus, yoghurt sauce
MARRAKECH
Pistachios, chocolate, spices
NEW YORK
Beef burger, chip
BARCELONA
Bread with strawberries, anchovy, DO Alella wine
BANGKOK
Thai curry sauce , bluebellvine, angler fish, coconut
PARIS
Foie gras, celery, green apple
LONDON
Stilton cheese, pear, almonds
TOKYO
Gilthead bream, dashi, vegetables, ponzu
LAS VEGAS
Vodka, elderflower, vanilla, cherry
