Castell de Peralada dining experience menu overview
Discover a culinary journey at Castell de Peralada, where the 2025 Menu masterfully blends contemporary innovation with the rich traditions of Empordà cuisine. This exquisite dining experience showcases avant-garde interpretations of classic Catalan dishes, crafted exclusively with premium local ingredients from the Empordà region.
starters
While the spotlight shines on mains and desserts, guests often begin their meal exploring refined flavors that awaken the palate. The kitchen’s dedication to quality and regional authenticity ensures each starter is a delightful prelude to the courses ahead.
mains
The mains showcase bold creativity and local flavors with dishes like the "Fals ravioli d'ànec amb llentia beluga," a sophisticated plate where tender duck meets delicate beluga lentils, fresh vegetables, and luscious foie, all enveloped in an aromatic herb-infused consommé. Another highlight is the "Sípia amb pèsols llàgrima del maresme a la brasa," featuring perfectly grilled cuttlefish paired with sweet Maresme peas, a true testament to the sea and land harmony in Catalan gastronomy.
desserts
Conclude your meal with a sublime sweet selection. The "Carro de formatges artesanals i fermiers," curated by cheese expert Toni Gerez, offers an impressive assortment of artisanal cheeses that perfectly balances texture and flavor. For a refreshing finale, indulge in the "Surtido de helados y sorbetes de elaboración propia," featuring a variety of homemade ice creams and sorbets that cleanse the palate with delicate and natural fruit essences.
drinks and specials
Complement your meal with distinguished wines from the renowned Peralada estate, celebrated for its exceptional cava and liqueurs. The elegant setting of the castle ensures each sip is part of a regal dining atmosphere, making every visit a memorable experience. While the menu focuses on the finest regional dishes, seasonal specials may also be available, highlighting the freshest local produce and culinary innovation.
- Fals ravioli d'ànec amb llentia beluga : tender duck with beluga lentils, vegetables, foie, and herb-infused consommé.
- Sípia amb pèsols llàgrima del maresme a la brasa : grilled cuttlefish served with Maresme peas.
- Carro de formatges artesanals i fermiers : curated selection of artisanal cheeses by Toni Gerez.
- Surtido de helados y sorbetes de elaboración propia : assorted homemade ice creams and sorbets for a refreshing dessert.
