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TRINXAT, TRADITIONAL DISH FROM THE PYRENEES BASED ON POTATOES, CABBAGE, MUSHROOMS AND ROMESCO SAUCE 
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WATERMELON, AVOCADO, CAPERS AND ARUGULA TIMBALE 
SCRAMBLED FREE RANGE EGGS WITH GREEN GARLIC, POTATOES AND OLIVES 
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ORGANIC FRIED EGG WITH CHICKPEAS AND SPINACH 
BUCKWHEAT AND MUSHROOM VEGGIE BURGER WITH GARNISH AND MUSTARD VEGAN MAYO 
Subtotal
42,50
5