Asador Etxebarri

Tasting menu (chorizo, ventresca, queso de búfala, gamba de Palamós, berberechos, chipirón, cocochas, ventresca de bonito, besugo, mollejas de ternera, chuleta de vaca, helado de leche reducida con jugo de remolacha)

A multi‑course tasting menu that journeys through flame‑kissed chorizo, seafood, meats and a smoky sweet finish, each ingredient highlighted by pure grilling technique

House‑made chorizo

Smoky, paprika‑rich pork chorizo grilled over fire as a signature opener

Anchoas en salazón

Salt‑cured anchovies that likely carry a subtle smoky note from the grill

Tosta of anchovies or ventresca

Briny anchovies (or ventresca) on toast, smoky and bright

Caviar ligeramente braseado

Lightly grilled caviar—an elevated, smoky twist on a luxurious classic

Buffalo mozzarella

Creamy buffalo‑milk mozzarella grilled lightly to accentuate texture and flavor

Ostras

Oysters, presumably served with a hint of smoke from the grill

Palamós prawns

Delicate Catalan red prawns grilled simply with olive oil and salt

Bogavante a la brasa

Grilled lobster by weight, showcasing the restaurant’s mastery of fire on seafood

Berberechos with peas

Sweet cockles paired with peas, flame‑kissed for depth

Suflé de chocolate

Chocolate soufflé—smoky, airy, and indulgent

Cocochas and langostinos

Tender hake cheeks with prawns in a light tempura, grilled finesse

Flan de queso

Cheese flan—creamy, subtly smoky dessert

Chuleta (steak)

Legendary aged beef chop, smoky and melting in texture

Reduced‑milk ice cream with beetroot juice

Creamy, subtly sweet ice cream paired with earthy beetroot juice