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ABaC Restaurant & Hotel 05, Barcelona Hotel, ARTEH
ABaC Restaurant & Hotel 02, Barcelona Hotel, ARTEH
ÀBaC Restaurant & Hotel
Spain - Catalonia - Barcelona

Restaurant

Main dishes
- Fall salad.
- Red mullets, vegetables and bloody mary.
- Scallops with potatoe blinis.
- Prawns, tomatoe, watercress, bread and olive oil.
- Veal tendon, clams, broccoli and caviar.
- Partridge paté “a la vinaigrette”.
- Tuna fish with sangria and fig.
- Macaroni with lobster bolognese.
- Steamed hake with citrics.
- Monkfish, lime kefir and rhubarb.
- Sole, spinachs, mushrooms and garlic bread.
- Dewlap with sea cucumber.
- Laqué veal jarret.
- Milk fed lamb with vanilla.
- Green-winged teal, glassed jerusalem artichokes.
- Preserved and roasted baby goat.
- Grilled pigeon with cardamom.
- Grilled girona’s veal.

Desserts
- Steamed coco-nut “génoise” with tropical fruits and ginger.
- Vanilla’s brioche and passion fruit.
- Vacherin with red fruits.
- Iced conguitos with sour yoghurt.
- Hot chocolate sablé with iced lolly.
- “Belle Hélène” pear 2008.
- Coffee baba, macadamia coulant and chocolate.
- Variety of sorbets home made.

Our custom dishes
- Mushrooms, avocado and crab tartar. 
- Foie-gras steamed in bamboo.
- Wild sea-bass with peppers and salsifis in red wine. 
- Iberian suckling pig from “sierra mayor” 100%, mango tatin.


  
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