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TRINXAT, TRADITIONAL DISH FROM THE PYRENEES BASED ON POTATOES, CABBAGE AND SMOKED TEMPEH 
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POLENTA A LA PLANXA AMB SALSA NAPOLITANA I CRUIXENT D’EMMENTAL I ORENGA 
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CROQUETAS DE ARROZ Y ESPINACAS CON GUARNICIÓN Y SOJANESA 
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BEANS, TOMATOES AND CHARD STEW 
TOFU AND BROCCOLI BALLS WITH GARNISH AND BEETROOT SAUCE 
Subtotal
42,50
5