Amagat

Classic appetizer skewer with olive, chili pepper, and anchovy. Intense, vinegary, and slightly spicy flavor. Eaten in one bite.

Olives prepared with a mixture of herbs and spices. Salty and aromatic flavor. Traditional appetizer to share.

Fresh anchovies marinated in vinegar, oil, and garlic. Tender texture and acidic, refreshing flavor. Usually served cold.

High-quality anchovy (00 size). Intense umami and salty flavor. Served alone or with bread to appreciate its quality.

Classic Spanish potato omelet. Set eggs with confit potatoes. Creamy texture and comforting flavor.

Small battered fritters filled with creamy béchamel and Iberian ham pieces. Crispy on the outside and soft on the inside.

Ball of mashed potato filled with minced meat, breaded and fried. Usually served with brava sauce and aioli. Typical of Barceloneta.

Variation of the Spanish omelet with sobrasada (spreadable sausage) and honey. Contrast of sweet and salty flavors.

Octopus cooked until tender. Characteristic sea flavor, often seasoned with paprika.

Rice cooked in fish broth. Similar to paella but focused on the intense flavor of the fish fumet. Loose and flavorful grains.

Battered and fried squid rings or pieces. Crispy and tender. Usually served with lemon or mayonnaise.

Lemon sole or amberjack type fish served raw in thin slices. Fresh and delicate, lightly dressed.

Grilled lamb chops. Tender meat with intense flavor. Usually eaten by hand, holding the bone.

Very juicy Iberian pork cut with infiltrated fat. Rich flavor and tender texture when grilled.

Cured duck breast sliced thinly. Intense flavor and smooth texture, similar to cured ham but from poultry.

High-quality cured Iberian pork ham. Complex, salty flavor with notes of dried fruits. The fat melts in your mouth.

Cured Iberian pork loin. Lean and flavorful meat seasoned with paprika and spices.

Fried potatoes cut into irregular cubes. Served with a spicy sauce (brava) and sometimes aioli. Essential Spanish tapa.

Small fried green peppers seasoned with coarse salt. Generally sweet, although some may be spicy.

Cooked asparagus, likely grilled or boiled. Delicate vegetal flavor and tender texture.

Zucchini-based salad. Light and fresh dish, ideal as a healthy side or starter.

Rolled sponge cake filled with cream or whipped cream. Spongy texture and sweet flavor.

Traditional Catalan dessert similar to a custard. Smooth, gelatinous texture with a sweet flavor.

Fresh or prepared figs. Sweet fruit with a soft texture and crunchy seeds.

Salad with Castelfranco chicory, tarragon Caesar dressing, Manchego cheese, and Cantabrian anchovies. Mix of fresh, salty, and dairy flavors.

Vegetable dish with beetroot, coffee notes, citrus, and chicory. Dressed with Sherry vinegar. Earthy flavor with acidic and bitter touches.

Onion stuffed with chard, walnuts, vermouth, and Comté cheese. Accompanied by creamy and flavorful sauces.

Fresh sardines served with green sauce (herbs) and spicy jalapeño oil. Intense sea flavor with a spicy kick.

Scallops cooked with celery, kale, and bergamot, finished with yellow wine. Elegant dish with citrus and marine flavors.

Clams prepared with mezcal, grapefruit, and brown butter. Sophisticated combination of saline, smoky, and citrus flavors.

Pork croquette served with spicy harissa aioli, pickled mussels, and parsley salad. Rich and hearty dish.

Cheesecake with coffee flavor. Creamy and sweet texture with the roasted aroma of coffee.

Dessert based on persimmon and vanilla. Sweet and fruity flavor.

T-shirt with the Amagat restaurant logo.

Chef Paul Delrez's cookbook.

White wine from the Penedés region. Dry, fruity, and lively profile.

White wine from Penedés made with Macabeo and Muscat grapes. Fresh, mineral, and with a sweet touch.

Dry white wine with saline and iodine notes. Made with Macabeo and Grey Grenache.

Albariño wine. Notes of tart apple, fresh and full-bodied in the mouth.

'Blanc de noir' wine from Sumoll grape. Dry, with citrus notes and skin maceration.

Verdejo grape wine. Lively, full-bodied profile with citrus notes.

White wine from Penedés. Blend of Macabeo and Xarel-lo.

Wine from Côtes Catalanes made with Muscat. Intense, fresh, with aromas of citrus and rose.

Natural wine from Penedés. Blend of Macabeo and Parellada grapes.

Macabeo grape wine from the Partida Creus winery. Lively and intense profile.

Natural white wine from Penedés, blend of Macabeo and Parellada.

Muscat grape wine. Mineral, saline, and round profile in the mouth.

White wine with a rich texture, mineral, and fruity notes.

Light and dry white wine. Soft notes and mineral character.

Wine with marked acidity, saline, floral, and fruity notes.

Mineral white wine, direct, with present fruit.

Dry natural wine with iodine and saline notes.

Muscat grape wine. Elegant, mineral, and very fruity.