Au Derrick Catalan

Marinated anchovy fillets or in oil. Salty and intense flavor, tender texture. Ideal for sharing as an appetizer or with bread.

Traditional Spanish cold soup made from tomatoes, peppers, cucumbers, garlic, and olive oil. Refreshing and light with a velvety texture. Eaten with a spoon.

Salad of fresh leaves dressed with vinaigrette. Simple, crisp, and light. Pairs well with dishes or serves as a light starter.

Cured Spanish ham, sliced thinly. Salty and umami flavor with a melt-in-your-mouth texture. Usually enjoyed as is or with bread.

Spicy Spanish dry sausage with paprika. Piquant and slightly smoky flavor, firm and fatty texture. Served in slices for an aperitif.

Cuttlefish grilled on a hot plate (plancha). Firm but tender texture, slightly grilled marine flavor. Often seasoned with garlic and parsley.

Whole fresh sardines grilled on a plancha. Crispy skin and tender flesh with a pronounced blue fish taste. Be careful of bones.

Large grilled prawns on the plancha, often with the shell on. Sweet flavor and firm flesh. Usually need to be peeled by hand.

Assortment of small fried fish or seafood. Crispy and salty. Eaten hot, often with a squeeze of lemon.

Breaded and fried squid rings (calamari fritters). Tender inside and crispy outside. A tapas classic, served with lemon.

Fried potato sticks. Golden, crispy, and salty. A universal side dish.

Rich and flavorful fish and seafood soup. Broth flavored with herbs and tomato. Served hot.

Mussels cooked in a sauce based on tomatoes, onions, garlic, and sometimes white wine. Marine and aromatic flavor. Eaten by extracting the mollusk from the shell.

Squid cooked in its own ink. Rich and creamy black sauce with a distinctive iodized taste. Tender texture.

Grilled or marinated peppers, prepared in the Catalan style. Sweet, melting, and flavored with olive oil. Served cold or warm.

Pan-fried mushrooms, usually with garlic and parsley. Tender and juicy texture, earthy flavor. Simple and tasty starter.

Tomato Bread: Slices of bread rubbed with garlic and ripe tomato, drizzled with olive oil and salted. Crispy and flavorful. A Catalan cuisine essential.

Thick Spanish omelet with potatoes, sometimes with onions. Firm and moist texture. Eaten hot or cold, cut into portions.

Slices of fresh melon. Sweet, juicy, and fragrant. A refreshing starter.

Half melon or melon slices served with Porto (Portuguese fortified wine). The sweet-salty and fruity-alcoholic combination is a classic.

Melon served with slices of cured ham. Classic contrast between the sweet and juicy fruit and the salty, dry ham.

Baby eels (civelles), a highly prized and rare delicacy. Resemble white spaghetti, served hot, often sautéed with garlic and chili in a terracotta pot. Delicate texture.

Saffron rice dish cooked in a wide pan with a mix of meats (chicken, pork) and seafood. Rich in flavor and hearty.

Variant of paella made exclusively with seafood (fish, shellfish, mollusks). Pronounced iodized taste.

Luxury paella served with half a lobster per person, in addition to rice and garnish. Refined crustacean flavor.

Dish similar to paella but prepared with small pasta (fideos) instead of rice. Cooked with seafood and fish broth. Pleasant texture and marine taste.

Stew of various fish and seafood simmered in a rich sauce (often based on tomatoes, almonds, garlic). Very flavorful stewed dish.

Large platter of various fish and shellfish grilled on a plancha. Highlights the freshness of the ingredients with simple cooking. Usually served with aioli.

Piece of monkfish (firm, white, boneless fish) grilled. Served with peppers for a sweet and colorful touch.

Cod (salted and dried cod, then desalted) prepared here with peppers. Flaky flesh and distinctive taste.

Black Rice: Rice cooked with squid ink, giving it an intense black color and a deep marine flavor. Usually contains pieces of squid or cuttlefish.

Tender piece of grilled or pan-fried beef. Served with a Mediterranean garnish (rice and stewed vegetables like ratatouille).

Beef fillet topped with a creamy pepper sauce. Piquant and tender. A bistro classic, served with fries.

Beef fillet seasoned with aromatic herbs (thyme, rosemary, etc.). Fragrant flavor. Served with fries and salad.

Traditional dessert from the region, similar to crème brûlée but flavored with lemon and cinnamon. Topped with a thin layer of crunchy caramelized sugar.

Molded cake surrounded by ladyfingers and topped with a creamy chocolate mousse. Served chilled.

Sweet tart filled with a tangy lemon cream. Crispy crust and fresh filling.

Traditional Spanish confectionery made with honey, sugar, egg white, and almonds. Can be hard or soft. Very sweet and rich.

Slices of fresh pineapple. Light, juicy, and tangy dessert.

Choux buns filled with vanilla ice cream or pastry cream, topped with hot chocolate sauce. A gourmet classic.

Coffee-flavored ice cream. Creamy and refreshing.

Classic vanilla ice cream. Sweet and fragrant.

Lemon juice sorbet. Very refreshing, acidic, and light.

Lemon sorbet served with a shot of vodka (colonel). Iced and alcoholic digestif.

Pear-flavored sorbet. Sweet and fragrant.

Pear sorbet with pear eau-de-vie (often Williamine). Strong and aromatic.

Strawberry sorbet. Sweet red fruit taste, icy texture.

Strawberry sorbet with a red fruit liqueur. Fruity adult dessert.

Exotic mango sorbet. Creamy texture and sweet tropical taste.

Mango sorbet with Tequila. An original sweet and strong combination.

Spanish pressed cheese, made from sheep's milk. Rich, slightly sharp, and nutty flavor, firm texture.