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. 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. Starters include a crunchy crayfish lollipop, the terrine of octopus with black butifarra sausage or the tartar of prawns. For the first course, there are many kinds of salad, as well as foie millefeuille, mango and strawberry vinaigrette millefeuille; salt cod risotto; 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 black current; gilt-head bream with leek texture; Brest pullet with chocolate and raspberries; entrecôte with four jams and potato flower; or over-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
Location
Urban

On the map