{"id":1722,"date":"2020-07-22T09:48:43","date_gmt":"2020-07-22T07:48:43","guid":{"rendered":"https:\/\/entredosmons.es\/menu\/"},"modified":"2026-06-01T10:56:56","modified_gmt":"2026-06-01T08:56:56","slug":"menu","status":"publish","type":"page","link":"https:\/\/entredosmons.es\/en\/menu\/","title":{"rendered":"Carte"},"content":{"rendered":"

[et_pb_section fb_built=”1″ fullwidth=”on” admin_label=”Hero Section” _builder_version=”4.16″ background_enable_color=”off” animation_direction=”bottom” custom_css_main_element=”margin-top: -79px;” global_colors_info=”{}”][et_pb_fullwidth_header title=”OUR DISHES” text_orientation=”center” header_fullscreen=”on” button_one_text=”BOOK NOW” button_one_url=”https:\/\/entredosmons.es\/en\/booking\/” background_overlay_color=”rgba(0,0,0,0)” title_font_color=”#444235″ subhead_font_color=”#444235″ admin_label=”Hero” _builder_version=”4.27.4″ title_font=”Abril Fatface||||||||” title_text_color=”#ffffff” title_font_size=”68px” content_text_color=”#000000″ subhead_font=”Montserrat||||||||” subhead_text_color=”#ffffff” subhead_font_size=”20px” subhead_letter_spacing=”8px” background_enable_color=”off” background_image=”https:\/\/entredosmons.es\/wp-content\/uploads\/2020\/05\/slider_home-scaled.jpg” custom_button_one=”on” button_one_text_size=”16px” button_one_text_color=”#ffffff” button_one_border_width=”2px” button_one_border_color=”#ffffff” button_one_border_radius=”0px” button_one_letter_spacing=”6px” button_one_font=”Open Sans||||” button_one_use_icon=”off” min_height=”620px” custom_padding_tablet=”” custom_padding_phone=”200px||||false|false” custom_padding_last_edited=”on|phone” title_font_tablet=”” title_font_phone=”” title_font_last_edited=”on|desktop” title_font_size_tablet=”55px” title_font_size_phone=”40px” title_font_size_last_edited=”on|phone” button_one_letter_spacing_hover=”10px” global_colors_info=”{}” button_one_text_size__hover_enabled=”off” button_two_text_size__hover_enabled=”off” button_one_text_color__hover_enabled=”off” button_two_text_color__hover_enabled=”off” button_one_border_width__hover_enabled=”off” button_two_border_width__hover_enabled=”off” button_one_border_color__hover_enabled=”off” button_two_border_color__hover_enabled=”off” button_one_border_radius__hover_enabled=”off” button_two_border_radius__hover_enabled=”off” button_one_letter_spacing__hover_enabled=”on” button_one_letter_spacing__hover=”10px” button_two_letter_spacing__hover_enabled=”off” button_one_bg_color__hover_enabled=”off” button_two_bg_color__hover_enabled=”off”]<\/p>\n

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We invite you to let yourself be carried away in our home of sensations and emotions.
To savour the best of Catalan and Peruvian cuisine.
Welcome to our gastronomic world.<\/p>\n

[\/et_pb_fullwidth_header][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.16″ custom_padding=”21px||10px|||” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_image src=”https:\/\/entredosmons.es\/wp-content\/uploads\/2020\/05\/pic-64.png” title_text=”pic-64″ align=”center” _builder_version=”4.16″ border_radii=”on|1em|1em|1em|1em” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row disabled_on=”off|off|off” _builder_version=”4.16″ custom_padding=”50px|||||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_accordion admin_label=”CARTA RESTAURANT + VINS – ACORDEON” _builder_version=”4.27.4″ toggle_font=”Abril Fatface||||||||” toggle_text_align=”center” toggle_font_size=”28px” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″][et_pb_accordion_item title=”Note” open=”on” _builder_version=”4.20.4″ global_colors_info=”{}”]<\/p>\n

Head chef : Mila Acosta<\/strong>
Head of room : Roger Cama<\/strong><\/p>\n

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If you have any allergies or food intolerances, please let us know.<\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Carte” _builder_version=”4.27.4″ hover_enabled=”0″ global_colors_info=”{}” open=”off” sticky_enabled=”0″]<\/p>\n

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Appetizers<\/strong><\/p>\n

Kristale oysters No. 2 \u2013 4 pcs.<\/strong><\/p>\n

Natural oyster \u2013 21.00 \u20ac<\/strong> \u00b7 extra oyster 5.25 \u20ac<\/strong><\/p>\n

Oyster according to the day\u2019s inspiration (see suggestions) \u2013 25.00 \u20ac<\/strong> \u00b7 extra oyster 6.25 \u20ac<\/strong><\/p>\n

2 natural oysters and 2 oysters according to the day\u2019s inspiration \u2013 23.00 \u20ac<\/strong><\/p>\n

Mussels with 100 % Iberian pork belly and Peruvian sauce \u2013 17.60 \u20ac<\/strong><\/p>\n

100 % Palam\u00f3s prawn platter \u2013 48.00 \u20ac<\/strong><\/p>\n

Homemade salted anchovies with tomato bread (6 pcs.) \u2013 18.00 \u20ac<\/strong><\/p>\n

Bl\u00e1zquez organic acorn-fed Iberian ham with tomato bread \u2013 29.80 \u20ac<\/strong><\/p>\n

Starters<\/strong><\/p>\n

Mixed ceviche just as my father (Mila Acosta) used to make it: fish from the Palam\u00f3s fish market and molluscs \u2013 28.00 \u20ac<\/strong><\/p>\n

Locally sourced (Km 0) organic beef steak tartare \u2013 26.00 \u20ac<\/strong><\/p>\n

Surf and turf locally sourced (Km 0) organic beef steak tartare with Oscietra caviar \u2013 50.00 \u20ac<\/strong><\/p>\n

Homemade organic beef oxtail ravioli \u2013 25.00 \u20ac<\/strong><\/p>\n

Fonteta goat recuit (fresh curd cheese) salad, seasonal fruit and our Peruvian touch \u2013 18.90 \u20ac<\/strong><\/p>\n

Rice Dishes by Albert from Estany de Pals<\/strong><\/p>\n

Peruvian-style seafood rice with whatever the sea brings to the restaurant (min. 2 persons) \u00b7 Variety: Luna \u2013 27.00 \u20ac pp<\/strong><\/p>\n

100 % Palam\u00f3s prawn rice \u00b7 Variety: Bomba \u2013 37.50 \u20ac<\/strong><\/p>\n

Homestyle brothy rice with Palam\u00f3s fish and molluscs (min. 2 persons) \u00b7 Variety: Baronet \u2013 28.50 \u20ac pp<\/strong><\/p>\n

Palam\u00f3s Fish straight from the boat<\/strong><\/p>\n

Catch of the day \u201csudado\u201d (Peruvian-style fish stew) \u2013 29.30 \u20ac<\/strong><\/p>\n

Catch of the day with Oscietra caviar, Palam\u00f3s prawn, molluscs and \u201cchupe\u201d \u2013 45.00 \u20ac<\/strong><\/p>\n

Rock red mullet with a suquet (jus) made from its innards \u2013 34.00 \u20ac<\/strong><\/p>\n

Meats<\/strong><\/p>\n

Organic beef entrec\u00f4te, dry-aged for a minimum of 60 days, minimum 300 g (check availability) \u2013 10.00 \u20ac \/ 100 g<\/strong><\/p>\n

Organic beef tenderloin with mashed potatoes and its own sauce \u2013 33.50 \u20ac<\/strong><\/p>\n

100 % Iberian suckling pig leg with gem lettuce and Empord\u00e0 cherry sauce (750 g to share or not) \u2013 45.00 \u20ac<\/strong><\/p>\n<\/div>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Men\u00fa entre dos mons” _builder_version=”4.27.4″ hover_enabled=”0″ global_colors_info=”{}” open=”off” sticky_enabled=”0″]<\/p>\n

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Between Two Worlds<\/p>\n

Snacks<\/p>\n

Appetizer<\/p>\n

Hazelnut \u201cajoblanco\u201d (cold almond soup) with Oscietra caviar<\/p>\n

Oyster according to the day\u2019s inspiration<\/p>\n

Mixed ceviche just as my father (Mila Acosta) used to make it<\/p>\n

White asparagus with Peruvian b\u00e9arnaise and pork belly<\/p>\n

Beef oxtail ravioli<\/p>\n

Creamy Palam\u00f3s prawn rice \u201csense feina\u201d (shelled)<\/p>\n

Rock red mullet with a suquet made from its innards<\/p>\n

Iberian suckling pig with cherry<\/p>\n

Green apple, homemade mascarpone, green tea, lemon and herbaceous touches<\/p>\n

White chocolate and yogurt cream with tomato, raspberries and fennel<\/p>\n

Piura (Peru) 62 % organic chocolate, truffle, hazelnut and apple<\/p>\n

Petits fours<\/p>\n

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Wine pairing option \u00b7 7 glasses \u2013 50.00 \u20ac<\/strong><\/p>\n

Homemade organic bread, additive-free and made with ancient wheat varieties<\/strong><\/p>\n

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88.50 \u20ac (VAT included)<\/strong><\/p>\n<\/div>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Tasting Men\u00fa” _builder_version=”4.27.4″ hover_enabled=”0″ global_colors_info=”{}” open=”off” sticky_enabled=”0″]<\/p>\n

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Tasting Menu<\/p>\n

Snacks<\/p>\n

Appetizer<\/p>\n

Appetizer<\/p>\n

Empord\u00e0 peas and clams<\/p>\n

Fonteta goat recuit (fresh curd cheese) salad, seasonal fruit and our Peruvian touch<\/p>\n

Mixed ceviche just as my father (Mila Acosta) used to make it<\/p>\n

Creamy Palam\u00f3s prawn rice \u201csense feina\u201d (shelled)<\/p>\n

Forallac lamb reminiscent of a Peruvian \u201cseco\u201d<\/p>\n

Green apple, homemade mascarpone, green tea, lemon and herbaceous touches<\/p>\n

Cheesecake with white chocolate and yogurt cream, and wine-poached pear<\/p>\n

Petits fours<\/p>\n

 <\/p>\n

Wine pairing option \u00b7 5 glasses \u2013 35.00 \u20ac<\/strong><\/p>\n

Homemade organic bread, additive-free and made with ancient wheat varieties<\/strong><\/p>\n

 <\/p>\n

69.50 \u20ac (VAT included)<\/strong><\/p>\n<\/div>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Mushroom menu” _builder_version=”4.27.4″ custom_css_main_element=”display: none;” global_colors_info=”{}” open=”off”]<\/p>\n

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Available Thursday noon and night and Friday noon (from October 24 to November 29) Under reservation by phone or on our website<\/p>\n

APPETIZER <\/strong><\/p>\n

Mushroom croquette<\/p>\n

FOCACCIA dried tomato from our garden<\/p>\n

Peruvian Style Fish Soup (Chilcano)<\/p>\n

Anchovy with tomato bread<\/p>\n

Mussels with Peruvian sauce<\/p>\n<\/div>\n

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First to choose<\/strong><\/p>\n

Pumpkin, peanut and mushroom cream<\/p>\n

Mushroom royale with crispy leeks<\/p>\n

Saut\u00e9ed mushrooms with squid +\u20ac8<\/p>\n<\/div>\n

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Second to choose<\/strong><\/p>\n

Mushroom rice and Perol meat (min. 2 persons)<\/p>\n

Casserole tagliatelle with wild tuna from Palam\u00f3s with an oriental touch<\/p>\n

Skate wing by Palam\u00f3s with black llanega and its pil pil +\u20ac8<\/p>\n

Beef fricando organic<\/p>\n<\/div>\n

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Choice of dessert<\/strong><\/p>\n

Baba al Rum with vanilla<\/p>\n

Cheesecakes<\/p>\n

Three milk cake, with almond and orange<\/p>\n<\/div>\n

<\/p>\n

35,00\u20ac<\/span><\/p>\n

<\/p>\n

All the dishes and preparations are casseroles with ecological products and from as close as possible<\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Deserts” _builder_version=”4.27.4″ hover_enabled=”0″ global_colors_info=”{}” open=”off” sticky_enabled=”0″]<\/p>\n

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Desserts<\/strong><\/p>\n

Our version of a lemon pie \u2013 12.50 \u20ac<\/strong><\/p>\n

Cheesecake with apricot and vanilla \u2013 11.90 \u20ac<\/strong><\/p>\n

Piura (Peru) 62 % organic chocolate, l\u00facuma (Peruvian fruit), hazelnut and coffee \u2013 13.90 \u20ac<\/strong><\/p>\n

Green apple, homemade mascarpone, green tea, lemon and herbaceous touches \u2013 10.90 \u20ac<\/strong><\/p>\n

Ice cream selection \u2013 3.50 \u20ac\/pc.<\/strong><\/p>\n

Please let us know if you have any food allergies or intolerances.<\/p>\n<\/div>\n

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If you have any food allergies or intolerances, please let us know.<\/p>\n<\/div>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Bread and entertainment” _builder_version=”4.27.4″ global_colors_info=”{}” open=”off”]<\/p>\n

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Homemade bread and snacks – 4,50\u20ac<\/strong><\/p>\n

Snacks only – 3,50\u20ac<\/strong><\/p>\n

Gluten free bread – 3,50\u20ac<\/strong><\/p>\n

*If you do not want the service, let us know when placing your order.<\/strong><\/p>\n<\/div>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Wine list” _builder_version=”4.23.1″ global_colors_info=”{}” open=”off”]<\/p>\n

\n
At Entre dos Mons, wine is a fundamental part of complementing our gastronomic offer. Our Cellar is made up of more than 100 references of small productions, difficult to find, where behind each bottle there is a personal or family project that makes it possible The selection criteria were as follows: \u2022 Wines respectful of the natural environment and the environment, and committed to the health of the consumer. \u2022 Wines that harmonize with our gastronomic offer and with the tastes of each person \u2022 Authentic wines with a personal character, paying special attention to small projects with identity, typicality of their origin and proximity \u2022 Wines with a high emotional charge, which push their organoleptic possibilities to the limit. \u2022 They defend the Slow food philosophy Best Girona wine list from the last edition of the CARTAVI awards<\/div>\n

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