Menu 2025 at Restaurant Prodigi Barcelona Spain - modern Catalan cuisine and seasonal delights.

Starters

• Almond rice with smoked eel, braised beef, and saffron mayonnaise – A creamy arroz cremoso infused with nutty almonds, layered with the smoky depth of eel, tender glazed beef, and a fragrant saffron mayo that ties it all together.
• Seasonal tomato salad with tomato essence jelly and cured bonito – Vibrant tomatoes rest atop a delicate gelée made from their own essence, complemented by cured bonito, wild celery emulsion, and fresh seasonal sprouts for a refreshing start.
• Rabbit ballotine and rib with zucchini flower and pickled sauce – A delicate pairing of tender rabbit meat with floral zucchini blossoms, enriched by an intriguing pickled sauce and layered textures of cordyceps and amaranth.
• Red curry of seasonal mushrooms with smoked baba ganoush and braised mini corn cobs – A rich and aromatic curry featuring earthy mushrooms, combined with smoky eggplant baba ganoush, sweet braised baby corn, and fresh cilantro sprouts.

Mains

• Sole with morel emulsion, celeriac cream, and sumac – A graceful dish featuring delicate sole paired with a silky morel mushroom emulsion, smooth celeriac cream, and a hint of sumac for subtle acidity.
• Grilled turbot with hazelnut and chervil vinaigrette, fennel, and katsuobushi mayonnaise – Succulent turbot grilled to perfection, dressed with a nutty hazelnut and fresh chervil vinaigrette, accompanied by layered fennel and an umami-rich katsuobushi mayo.
• Grilled sea bass with clams in amontillado, green chickpeas, seafood emulsion, finger lime, and tobiko – A masterful balance of flaky sea bass and briny clams simmered in sherry amontillado, accompanied by green chickpeas, vibrant citrus pearls, and luxurious tobiko.
• Roasted red mullet with herb sauce, pickled onion petals, semi-dried tomatoes, and wild strawberries – An artistic plate of salmonete, brilliantly roasted and paired with aromatic herbs, tangy pickled onions, sun-dried tomatoes, and bursts of wild strawberry sweetness.
• Grilled duck with potato parmentier, summer truffle demi-glace, cordyceps, and watercress – Juicy grilled duck served alongside a creamy potato parmentier, enhanced by a decadent summer truffle demi-glace and earthy cordyceps mushrooms with fresh watercress.
• Grilled pigeon with Cantonese sauce, confit maitake, beetroot, and purple basil – Tender pigeon glazed in a savory Cantonese sauce, complemented by sweet confit maitake mushrooms, earthy beetroot, and fragrant purple basil.
• Grilled matured beef tenderloin with morel pickling emulsion, glazed baby corn, and smoked corn cream – A robust main of aged beef tenderloin, enhanced by an earthy morel mushroom pickling emulsion, sweet glazed baby corn, and a rich smoked corn cream.
• Grilled aram loin with celeriac textures, glazed oyster mushroom, summer truffle demi-glace, and mustard – Exquisite aram loin served with delicate celeriac elements, succulent glazed oyster mushrooms, finished with a luxurious summer truffle demi-glace and a touch of mustard.

Desserts

• Black garlic ice cream with molasses cake, black tea, Modena vinegar, and grapes – A daring yet harmonious dessert combining the umami complexity of black garlic ice cream with a moist molasses cake, fragrant black tea, tangy Modena vinegar, and fresh grapes.
• Dark chocolate and honey ganache with hoisin whipped butter, smoked coconut ice cream, and blackcurrant – A rich ganache melding dark chocolate and honey, paired with luscious hoisin whipped butter, smoky coconut ice cream, and the tartness of blackcurrant.
• Passified peach with tonka bean and lemon balm – A delicate peach preparation infused with the warm spice of tonka bean and freshened by aromatic lemon balm, offering a refreshing conclusion.
• Miso flan with bourbon vanilla ice cream, chocolate-coated corn kernels, Sichuan peppercorn, and green shiso infusion – An inventive dessert featuring savory-sweet miso flan, paired with creamy bourbon vanilla ice cream, crunchy chocolate-kikos, tingling Sichuan peppercorn, and a fresh green shiso tea infusion.

Drinks and Specials