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The name Cuina Volcànica identifies a modern style of cuisine with influences from the Garrotxa region in accordance with modern-day demands, and which is distinguished by the use of traditional products from the region such as: beans, potatoes, buckwheat, snails and truffles among others.
In 1994 the Volcanic Cuisine group, Cuina Volcànica, was formed, with ourselves among the founder members.
Starter of the day
Starters
Eggs style of the house (*)
Grandma Maria style cannelloni
A thousand crispy sheets of cod brandade with olive oil
Fresh cheese and fruit salad with dried fruit vinaigrette
Fish cake with tartar sauce
Coke of roasted vegetables with mozzarella and pesto (*)
Santa Pau beans with spinach and tender garlic vinaigrette (cold dish) (*)
Salad with preserved mushrooms and truffle oil
Main courses
Monkfish fillet and mussels
Grilled sea bass and prawns with potato and onion base
Roast chicken with meatballs
Beef tenderloin with mushroom sauce
Sausage with Santa Pau beans (*)
Roasted pork cheeks (*)
Pork feet with sauce (*)
Desserts
Catalan (nougat ice cream with ratafia) (*)
Curd mousse with white chocolate and flambéed strawberries
Chocolate brownie with coconut ice cream
Tangerine sorbet with mojito
La Garrotxa truffle ice cream with mascarpone (*)
La Fageda yogurt cake with strawberry jam (*)
Catalan cream
(*) Volcanic dishes
¼ wine D.O. Emporda Water and coffee
Soft drinks and beer not included
Price: 25 €
VAT INCLUDED
We recommend the buckwheat craft beer - La Volcànica: € 3.90
Menu for tables of up to 20 people.
Access to the pool during the summer season not included.
Dogs are not allowed due to the structure of the restaurant.
