Discover the exquisite menú tramoia at cau de l'ateneu
Nestled in the heart of Manresa, Barcelona, Cau de l'Ateneu offers a culinary journey through its distinguished Menú Tramoia, a tasting selection showcasing the finest creations of its renowned kitchen. This thoughtfully curated menu highlights a spectacular array of starters, mains, desserts, and more, crafted with local ingredients and innovative techniques that promise an unforgettable dining experience.
Starters that awaken the palate
Begin your meal with elegant and vibrant starters that balance rich flavors with fresh accents. The house-made bloc de foie mi-cuit is elevated with the aromatic sweetness of ratafia and complemented by the tartness of red fruit, creating a luxurious opening to your tasting. For a touch of indulgence, the traditional Riofrío sturgeon caviar with delicately flavored butters offers a sublime texture and taste. Seafood lovers will delight in the fresh Guillardeau oysters, served naturally or with a sophisticated tonic gin foam that adds a lively zest. If you prefer heartier bites, the mini green asparagus coca topped with smoky bacon and creamy blue cheese offers a delightful contrast of textures. The forest-inspired rossinyols mushrooms with caramelized onion, confit bacon, and green asparagus complete this section with earthiness and depth.
Mains showcasing Catalan craftsmanship
The main courses at Cau de l'Ateneu highlight local ingredients elevated with masterful technique and thoughtful presentations. Vegetables take center stage in dishes like seasonal verdurettes paired with succulent prawns, while the XL slow-cooked rib cannelloni is enriched with a delicate lily flower cream and the earthy taste of rossinyols mushrooms. Egg lovers will appreciate the poached egg served atop parmentier with confit bacon and forest mushrooms, a perfect harmony of silky and savory textures. For seafood aficionados, dishes such as marinated bonito loin with rosemary and Figueres onion, baked coastal scampi, wild sea bass with lily flowers, and wild turbot with green asparagus and small mushrooms offer a fresh taste of the Mediterranean sea. Rice dishes feature prominently with the dry Pals rice enriched by the wild mushrooms of Blanes and a creamy slow-cooked rib rice, both offering a comforting yet refined flavor profile. Meat options impress with tender veal cooked in black vermouth with trumpet mushrooms, pigeon prepared two ways with carrot and orange, crispy grilled pig's feet with baby scampi and cauliflower, and classic steak tartare of veal fillet infused with Calvados. The pièce de résistance is the veal fillet with seared foie gras, Pedro Ximénez reduction, and the house signature 'dophin' potato, alongside the happy lamb accompanied by a unique 'platillo' sauce, all reflecting the chef's dedication to extraordinary taste and presentation.
Decadent desserts to conclude your meal
Indulge your sweet tooth with a selection of desserts that balance tradition and innovation. Enjoy the warm dark chocolate donut served with creamy white coffee ice cream, a perfect combination of warmth and coolness. The rum-flambéed recuit cheese with toasted almond textures offers a sophisticated twist on Catalan classics. The house bread with olive oil and chocolate creates a rustic yet luxurious dessert experience, while the crêpes suzette served with ice cream in sauce embody a timeless French favorite with a local twist. For lovers of creamy textures, the chocolate parfait infused with Grand Marnier and the semifreddo of mató cheese with honey and toasted milk offer a delightful finish to your culinary journey.
