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FRIED ORGANIC EGGS WITH PEAS, CARROTS AND BUCKWHEAT 
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VEGETABLE AND BEANS FAJITAS WITH SWEET AND SOUR SAUCE 
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PATATES AL FORN AMB ESPINACS, XAMPINYONS I FORMATGE PARMESÀ AMB COULIS DE PEBROT 
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CAPONATA TOFU WITH AUBERGINE, TOMATO AND OLIVES 
SCRAMBLED ORGANIC EGGS WITH MUSHROOMS, BROCCOLI AND BUCKWHEAT 
TRINXAT, TRADITIONAL DISH FROM THE PYRENEES BASED ON POTATOES, CABBAGE AND SMOKED TEMPEH 
Subtotal
51,00
6