Restaurant Atenea Barcelona (Menù)
C/ Joan Guell 207-211, Barcelona
+34 934 91 27 35
Appetisers
Iberian ham with coca bread *
11
Home smoked salmon with tartara sauce and toast
11
Duck carpaccio marinated with strawberry vinagrette *
12
Cod brandade with vegetable chips *
12
Iberian ham croquettes
9.5
Porcini and foie croquettes
11.5
Smoked ham with potatoes parmentier and paprika oil
10
Forret
Atenea salad (mixed leaves, cured salmon, asparagus, palm hearts, tomato and tuna)
10
Roast vegetables salad with anchovy
10.5
Carrot, coconut and curry cream with slow cooked egg and quinoa
10
Tagliatelle with zucchini, sausage, pine nuts and mint
9.5
Salmon and ricotta cheese ravioli with Sicilian caponata sauce
12.5
Fresh vegetable mixed grill with beetroot hummus
12.5
Scrambled broad beans and tender garlic with prawns carpaccio
10
Sauteed green beans and Iberian pork belly with gratin ‘’allioli’’
10.5
Hovedret
Sea bream with creamy smoked garlic sauce and wild green asparagus
15
Sea bass with plankton risotto
15
Glazed salmon with orange sauce, honey and mustard and candied potatoes
16
Baby Squid with ‘’Santa Pau’’ beans, caramelized onion and chive oil *
15.75
Baked hake with candied mushrooms and white asparagus Mornay sauce*
16.25
Meat
Slow cooked chicken breast, roasted hummus pear, carrot and wine sour reduction
15
Iberian pork secret with apple and moscatell
15.5
Marinated veal with creamy chickpeas, bread crumbs and red wine sauce
13.5
Veal entrecote with pont neuf potato, fine herbs and green pepper sauce
18
Duck breast with fig carpaccio and foie mi-cuit **
17
Daily Rice
Monday: Iberian pork rice and roasted garlic “allioli”
16
Tuesday: Porcini mushrooms, asparagus and Idiazaba cheese risotto
16
Wednesday: Creamy squid rice
15.75
Thursday: Juice rice with cuttlefish, clams and prawns
16.5
Friday: Rice with shrimps and shrimps carpaccio
16
Saturday & Sunday: Juice rice with cuttlefish, clams and prawns
17.5
Dessert
Seasonal fruit salad
6.5
Black chocolate foam with caramel and salty peanut crumble
6
Carrot cake with coconut and mango coulis and lyo raspberries
5
Apple and almond sableé cake with vanilla ice cream
6.5
White chocolate and yogurt cold soup with strawberry tartar
6
French toast bread with cream ice cream
6.25
Ice Cream
Chocolate 70%
6.25
Vanilla with cookie powder
6.25
Caramel with “alfajores” powder
6.25
Williams pear
6.75
Costa Rica pineapple
6.75
Strawberry with strawberry bits
6.25
Apple with salt caramel
6.75
