Suckling Ibérico pig
MICHELIN recommends the suckling pig. The current menu pairs it with shoestring potatoes and apple.
MONTROSE · SPANISH
What to order at
BCN Taste & Tradition.
Catalan fine dining with individual dishes to choose from. Seafood and suckling pig are the main places to start.
À la carte
YOUR ORDER, SORTED
The dishes worth considering.
S: Start here. A: Strong picks. B: Consider if it suits your taste. Save the dishes you want in your order.
SStart here
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Spanish octopus
Octopus with potato purée, olive oil and paprika; MICHELIN identifies it as a signature dish.
AStrong picks
Quail eggs & potato foam
Poached eggs and seasonal black truffle make this a smaller, richer opening course.
Salt-cured Spanish cod
Saffron mousseline and ratatouille accompany the cod; choose it as the seafood main instead of pig.
BConsider if
Ibérico ham croquettes
A smaller ham-based starter when the table wants a fried bite before the main courses.
Black-ink bomba rice
Cuttlefish ink rice with branzino, langoustine and octopus for a seafood-focused centerpiece.
Grilled lamb chops
Potatoes, piquillo peppers and artichokes make this a complete alternative for lamb eaters.
Tarta de Santiago
Almond cake with lemon marmalade and sweet Muscat; MICHELIN specifically recommends this finish.
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