Auberkitchen

A complete and hearty plate including scrambled eggs, potatoes, a salad, a goat cheese tartlet, hummus, and a choice of protein. Flavorful and varied, ideal for a balanced meal.

The complete brunch experience including the savory plate, a comforting hot drink, and a sweet touch to finish. A total brunch experience.

Chickpea purée with sesame cream (tahini), olive oil, and lemon juice. Creamy texture and nutty flavor. Usually enjoyed with bread or vegetable sticks.

Fried potato sticks, golden and crispy. Served hot and salted. The classic and essential side dish.

Fresh Italian cheese with a creamy center, served with basil sauce (pesto). Rich and milky texture contrasted by the herbaceous taste of pesto.

A fresh salad composed of zucchini, black olives, and diced Feta cheese. A crunchy and salty Mediterranean mix.

Assortment of various cheeses served on a board. Ideal for sharing as an appetizer with bread and wine.

Fine dry sausage typical of Catalonia, here prepared with deer meat. Can be spicy or not depending on availability.

Spanish dry sausage seasoned with chili (paprika), with its characteristic red color. Piquant and slightly smoky flavor.

Cured Spanish raw ham, sliced thinly. Tender texture and salty, aged flavor. A tapas classic.

A comforting dish revisiting shepherd's pie, with a chili base (spicy minced meat and red beans) topped with a gratinated mashed potato layer.

Vegetables baked in a creamy sauce and gratinated. Paprika and oregano add an aromatic and colorful touch to this vegetarian dish.

Tender and moist pear and almond cake. Sweet and fruity, perfect for ending the meal.

Light and airy dessert made with cream and yogurt, flavored with rose and accompanied by strawberries. Fresh and floral.

The dish of the day in a meat or fish version. Market cuisine according to the chef's inspiration.

The dish of the day in a meat-free or fish-free version. Balanced and seasonal.

Lunch deal allowing you to choose two dishes from the starter, main course, and dessert.

The complete lunch menu including all three courses: starter, main course, and dessert.

À la carte option for a light hunger or a supplement.

Additional cost for the meat or fish option in the deals.

Classic mix of a spirit (hard liquor) with a non-alcoholic beverage (soda, juice). Example: Whisky Coke, Gin Tonic.

Venetian cocktail based on Prosecco, bitters (like Aperol or Campari), and sparkling water. Refreshing and slightly bitter.

Cocktail based on vodka, ginger beer, and lime juice. Usually served in a copper mug.

Simple and popular cocktail mixing gin and tonic water, often garnished with a slice of lemon or cucumber.

Energizing cocktail based on vodka, coffee liqueur, and fresh espresso. Rich, dark, and creamy.

Decadent cocktail based on vodka, coffee liqueur, and fresh cream or milk. Sweet like a dessert.

Brazilian cocktail made with cachaça (sugarcane spirit), sugar, and crushed lime. Tart and strong.

Small dose of strong alcohol drunk in one go.

Rum macerated with fruits, spices, or herbs. Often sweet and very fragrant.

Calvados, a Norman eau-de-vie obtained by distilling cider or perry. Fruity apple taste.

Renowned grape brandy, aged in oak barrels. Rich, complex, and amber.

Scottish Single Malt Whisky from Speyside. Often characterized by fruity and spicy notes.

Rum that has undergone a smoking process, offering unique woody and smoky notes.

French herbal liqueur produced by monks. Very vegetal, sweet, and high alcohol content.

Traditional Caribbean drink made with agricultural rum, cane sugar, and lime. To be sipped slowly.

A variation of the classic Ti Punch enhanced with ginger for an extra spicy touch.