Whitman Restaurant

One of the 20th century's best American poets was the source of inspiration for this restaurant, mixing new and old concepts in an atmosphere that feels like New York City. In the 190 square metre establishment decorated by interior designer Raimon Parer, you might catch a glimpse of Manhattan and Walt Whitman. The entrance provides an entertaining space to have a drink with a big screen, sofas and a billiard table. The food is made with the best raw material and worked on with great care. The menu is divided into dishes to snack on or share, starters and main courses. The starters include a crunchy crayfish lollipop, terrine of octopus with black butifarra sausage or tartar of prawns. For the first course, there are numerous salads, as well as millefeuille of foie, mango and strawberry vinaigrette; or risotto of cod; squid pil pil and fried garlic. Main courses include monkfish with romescu texture and sesame triangle; cod confit in raspberry oil, vanilla broth and sweet and sour apple; salmon with shallots with eucalyptus blackcurrant; gilt-head bream with leek texture; the Brest pullet with chocolate and raspberries; entrecôte with four jams and potato flower; or the oven-baked suckling pig with rosemary honey glaze. Equally suggestive desserts follow similar lines. It also has a great selection of national and international wines.
Average price
Medium

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