La Petite République

Grilled romaine lettuce hearts served with a creamy Caesar-like sauce and aged parmesan. Mix of crunchy and smoky textures.

Cold soup made from tomatoes and vegetables, served with a roasted pepper stuffed with fresh cheese (ricotta). Refreshing and flavorful with an herbaceous touch.

Tender and flavorful piece of beef, marinated with herbs. Served rare or medium-rare with crispy fried onions for contrast.

Potatoes cut into pieces and fried, served here with a spicy cream of horseradish and dill. A dish inspired by Spanish tapas, crispy and tangy.

Fresh red tuna fillet served with a citrus and kumquat vinaigrette sauce. Delicate fish flavor enhanced by the acidity and fruitiness of the sauce.

Large potato croquette stuffed with spicy minced meat, breaded and fried. Specialty of Barcelona, crispy on the outside and soft on the inside.

Small shellfish cooked in an aromatic broth with coriander. Fresh and herbaceous iodized flavor. Eaten by hand or with a small fork.

Mussels marinated in a spiced vinaigrette sauce (escabèche), served with cured meat (cecina) and toasted bread. Tangy and flavorful taste.

Artichoke prepared fried, served with aioli sauce (garlic mayonnaise). Crispy texture and tender heart.

Thin strips of sole, breaded and fried. Delicate white fish with a crispy coating, served with a creamy tartar sauce.

Puff pastry roll filled with spicy sausage meat. Baked until golden and served with barbecue sauce. A British cuisine classic.

Tender white asparagus, served cold or warm with a tangy vinaigrette with mustard and tarragon. Mild and refined flavor.