Sant Lluc

In the Sant Lluc restaurant, Jesús González and his chef David combine different types of culinary specialities in a varied offer that changes every four months. They serve up a pretty interesting daily menu plus their tasting menu. They come up with original dishes such as terrine of foie with ice cream, risotto of sea anemones and mussels, lobster soup with monkfish, clams and rouille, red prawn ravioli with squid, deboned quails with two textures of broad beans, homemade cannelloni with foie and wild mushroom bechamel, pork steak with couscous and mango chutney, venison fillet with three peppers and cod al pil-pil with cocochas (cheeks). There are also classic dishes, such as the carpaccio of wild mushrooms, broad beans with ham, quail's rice and pigs' feet, pickled partridge, cod and endives, and grilled meat. Desserts are another speciality with dishes such as three oranges, made with orange juice, orange mousse and orange confit; chocolate brownie with yoghurt sauce and vanilla ice cream, lukewarm crema catalana with vanilla ice cream or ravioli of passion fruit, apricot and pineapple and mintjelly. When it comes to choosing a good wine, you can rely on Chus, the restaurant's alma mater.
Average price
Medium
Location
City centre
Services
Access for disabled people
Menu in other languages
Air conditioned
Internet
Private dining rooms
Children’s menu
Catering service
Sommelier

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