{"id":301,"date":"2023-08-10T08:14:43","date_gmt":"2023-08-10T06:14:43","guid":{"rendered":"https:\/\/amazonicogroup.com\/la-carta\/"},"modified":"2026-09-02T11:21:13","modified_gmt":"2026-09-02T09:21:13","slug":"la-carta","status":"publish","type":"page","link":"https:\/\/selvaticotarragona.com\/en\/la-carta\/","title":{"rendered":"MENU"},"content":{"rendered":"\n
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STARTERS<\/h2>\n\n\n\n
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  • French oyster with mojito sorbet and Juanolas zest \u20ac6.50<\/em><\/strong><\/li>\n\n\n\n
  • Natural French No. 2 Oyster with Lime and Dry Ice 5.5 \u20ac<\/em><\/strong><\/li>\n\n\n\n
  • The world’s best caviar, “Riofr\u00edo Essence” (15 g \/ 30 g) 40 \u20ac \/ 75 \u20ac<\/em><\/strong><\/li>\n\n\n\n
  • Balfeg\u00f3 Smoked Tuna Ventresca with Riofr\u00edo Essence Caviar (15 g) 80 \u20ac<\/em><\/strong><\/li>\n\n\n\n
  • Sea Bass Ceviche 24 \u20ac<\/em><\/strong><\/li>\n\n\n\n
  • Sea bass marinated in lime, onion, and cilantro, with glazed sweet potatoes and corn.<\/em><\/li>\n\n\n\n
  • Red Shrimp Tartare Cones with Salmon Roe (4 pieces) 24 \u20ac<\/em><\/strong><\/li>\n\n\n\n
  • Selv\u00e1tico-Style Red Shrimp Carpaccio \u20ac26<\/em><\/strong><\/li>\n\n\n\n
  • 5J Ham 32 \u20ac<\/em><\/strong><\/li>\n\n\n\n
  • Selv\u00e1tico-Style Patatas Bravas \u20ac13<\/em><\/strong><\/li>\n\n\n\n
  • Seafood-Style Patatas Bravas with Red Shrimp and Plankton Mayonnaise \u20ac18<\/em><\/strong><\/li>\n\n\n\n
  • Balfeg\u00f3 Tuna Trinchat with a Tomato Base and Extra Virgin Olive Oil \u20ac24<\/em><\/strong><\/li>\n\n\n\n
  • Black Angus Cheek Croquette with Montaraz Iberian Ham 3.50 \u20ac each<\/em><\/strong><\/li>\n\n\n\n
  • Mini Galician Blonde Beef Burger with Buttered Brioche Bun (2 pieces) 15 \u20ac<\/em><\/strong><\/li>\n\n\n\n
  • International Cheese Platter 21 \u20ac<\/em><\/strong><\/li>\n\n\n\n
  • Taleggio, Reblochon, Gouda, Cheddar, and Blau Valde\u00f3n.<\/em><\/li>\n\n\n\n
  • Lactose-Free Cheese Platter 21 \u20ac<\/em><\/strong><\/li>\n\n\n\n
  • Aged buffalo cheese, Grana, Gruy\u00e8re, Gouda, and Blau de b\u00fafala.<\/em><\/li>\n\n\n\n
  • Buffalo milk burrata infused with pesto, served with tomato and strawberry tartare and basil ice cream 16 \u20ac<\/em><\/strong><\/li>\n\n\n\n
  • Wild Passion Salad 15 \u20ac<\/em><\/strong><\/li>\n\n\n\n
  • Mango, avocado, tomato, lettuce, pickles, and anchovies.<\/em><\/li>\n\n\n\n
  • Balfeg\u00f3 Tuna Tartare 26 \u20ac<\/em><\/strong><\/li>\n\n\n\n
  • Avocado, lime, kimchi, and toasted sesame seeds.<\/em><\/li>\n\n\n\n
  • Veal Cheeks with Butter Brioche and Pickles 12.5 \u20ac<\/em><\/strong><\/li>\n\n\n\n
  • Grilled scallops (6 pieces) 18 \u20ac<\/em><\/strong><\/li>\n\n\n\n
  • Mediterranean Red Shrimp in Salt (8 pieces) 29 \u20ac<\/em><\/strong><\/li>\n\n\n\n
  • Charcoal-grilled artichoke confit with acorn-fed Iberian ham and a cloud of foie gras \u20ac9.80<\/em><\/strong><\/li>\n\n\n\n
  • “Gold” Foie Ingot 21 \u20ac<\/em><\/strong><\/li>\n\n\n\n
  • Bread crumbs, red wine reduction, and berries.<\/em><\/li>\n\n\n\n
  • Triple 000 Cantabrian Anchovies (6 pieces) 18 \u20ac<\/em><\/strong><\/li>\n\n\n\n
  • Cantabrian Sea Horse Mackerel (6 pieces) 15 \u20ac<\/em><\/strong><\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\n
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    RICE <\/h2>\n\n\n\n

    (MIN. 2 PERSONS)<\/p>\n\n\n\n

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    • Selv\u00e1tico-Style Tataki-Aged Ribeye Steak with Rice \u20ac29<\/em><\/strong><\/li>\n\n\n\n
    • Plankton Rice with Cuttlefish and Scallops 28 \u20ac<\/em><\/strong><\/li>\n\n\n\n
    • Red Shrimp Rice 25 \u20ac<\/em><\/strong><\/li>\n\n\n\n
    • Montaraz Iberian “Pluma” Rice 27 \u20ac<\/em><\/strong><\/li>\n\n\n\n
    • Duck Rice with Duck Magret 28 \u20ac<\/em><\/strong><\/li>\n\n\n\n
    • Black Rice with Squid Caught with a Jig 28 \u20ac<\/em><\/strong><\/li>\n\n\n\n
    • Fideu\u00e1 with red shrimp, cuttlefish, and aioli 23 \u20ac<\/em><\/strong><\/li>\n\n\n\n
    • Vegan Rice 23 \u20ac<\/em><\/strong><\/li>\n\n\n\n
    • XXL Carabineros Shrimp Rice, Ramonkey Chef Style 39 \u20ac<\/em><\/strong><\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\n
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      LAND AND SEA<\/h2>\n\n\n\n
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      • Grilled octopus leg with sweet potato pur\u00e9e, kimchi oil, and katsuobushi 28 \u20ac<\/em><\/strong><\/li>\n\n\n\n
      • Mediterranean Bluefin Tuna Tataki 26 \u20ac<\/em><\/strong><\/li>\n\n\n\n
      • Aged Sirloin Steak Tartare 27 \u20ac<\/em><\/strong><\/li>\n\n\n\n
      • Grilled “Entrecot de mar” (Balfeg\u00f3 tuna parpatana) 33 \u20ac<\/em><\/strong><\/li>\n\n\n\n
      • 40-Day-Aged National Selection Beef Ribeye Steak 89 \u20ac\/kg<\/em><\/strong><\/li>\n\n\n\n
      • 450g double-alpha charcoal-grilled aged ribeye tataki 29\u20ac<\/em><\/strong><\/li>\n\n\n\n
      • Grilled King Crab120 \u20ac<\/em><\/strong><\/li>\n\n\n\n
      • Wagyu Kobe A5 (200 g) 65 \u20ac<\/em><\/strong><\/li>\n\n\n\n
      • Grilled Alfa Double Sirloin with Foie Gras Escalope 35 \u20ac<\/em><\/strong><\/li>\n\n\n\n
      • Side dish: vegetable stir-fry or French fries.<\/em><\/li>\n\n\n\n
      • Grilled Tomahawk Steak (1.2 kg) 80 \u20ac<\/em><\/strong><\/li>\n\n\n\n
      • Grilled wild sea bass with baby potatoes and vegetables (serves 2) 65 \u20ac<\/em><\/strong><\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\n
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        GUARNITIONS<\/h2>\n\n\n\n
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        • French fries 4.5 \u20ac<\/em><\/strong><\/li>\n\n\n\n
        • Charcoal-Grilled Roasted Vegetables \u20ac4<\/em><\/strong><\/li>\n\n\n\n
        • Wrinkled potato \u20ac4.50<\/em><\/strong><\/li>\n\n\n\n
        • Vegetable Wok \u20ac4.50<\/em><\/strong><\/li>\n\n\n\n
        • Edamame 6.5 \u20ac<\/em><\/strong><\/li>\n\n\n\n
        • Grilled soybean pods glazed with ribeye fat, salt, and kimchi sauce<\/em><\/li>\n\n\n\n
        • Grilled corn on the cob with smoked butter 6 \u20ac<\/em><\/strong><\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\n
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          PANES<\/h2>\n\n\n\n
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          • Sourdough crystal bread with tomato emulsion and extra virgin olive oil 4.5 \u20ac<\/em><\/strong><\/li>\n\n\n\n
          • Oil-based coca with sea salt flakes 4.5 \u20ac<\/em><\/strong><\/li>\n\n\n\n
          • Premium Gluten-Free Bread 4.5 \u20ac<\/em><\/strong><\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\n
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            SAUCES<\/h2>\n\n\n\n
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            • Chimichurri 3.5 \u20ac<\/em><\/strong><\/li>\n\n\n\n
            • Oyster Sauce 3.5 \u20ac<\/em><\/strong><\/li>\n\n\n\n
            • Black Pepper Sauce 3.5 \u20ac<\/em><\/strong><\/li>\n\n\n\n
            • Garlic emulsion with oil 3.5 \u20ac<\/em><\/strong><\/li>\n\n\n\n
            • Demi-glace sauce 3.5 \u20ac<\/em><\/strong><\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\n
              <\/span>
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              CHILDREN’S MENU<\/h2>\n\n\n\n
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              • Mini Galician Blonde Beef Burgers (2 pcs.) with French fries 18 \u20ac<\/em><\/strong><\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\n
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                DESSERTS<\/h2>\n\n\n\n
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                • Grilled wild pineapple with coconut and mango spheres \u20ac9<\/em><\/strong><\/li>\n\n\n\n
                • Egg stuffed with white chocolate mousse, passion fruit, and custard \u20ac13<\/em><\/strong><\/li>\n\n\n\n
                • Homemade White Chocolate and Coconut Truffles \/ Baileys Chocolate Truffles \u20ac9<\/em><\/strong><\/li>\n\n\n\n
                • Nut Musician \u20ac8<\/em><\/strong><\/li>\n\n\n\n
                • Mascarpone Tiramisu 9 \u20ac<\/em><\/strong><\/li>\n\n\n\n
                • Selv\u00e1tico-Style Cheesecake \u20ac9<\/em><\/strong><\/li>\n\n\n\n
                • International or Lactose-Free Cheese Platter \u20ac21<\/em><\/strong><\/li>\n\n\n\n
                • Calamansi 12 \u20ac<\/em><\/strong><\/li>\n\n\n\n
                • Calamansi mousse, white chocolate crisp, and Italian meringue.<\/em><\/li>\n\n\n\n
                • Chocolate in Different Textures 12 \u20ac<\/em><\/strong><\/li>\n\n\n\n
                • Milk chocolate mousse, crunchy coating, nut praline, and whipped almond ganache.<\/em><\/li>\n\n\n\n
                • Mascarpone and Pistachio Dome 12 \u20ac<\/em><\/strong><\/li>\n\n\n\n
                • Mascarpone mousse with a semi-liquid pistachio center and pistachio crunch.<\/em><\/li>\n<\/ul>\n<\/div><\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"class_list":["post-301","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/selvaticotarragona.com\/en\/wp-json\/wp\/v2\/pages\/301","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/selvaticotarragona.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/selvaticotarragona.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/selvaticotarragona.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/selvaticotarragona.com\/en\/wp-json\/wp\/v2\/comments?post=301"}],"version-history":[{"count":19,"href":"https:\/\/selvaticotarragona.com\/en\/wp-json\/wp\/v2\/pages\/301\/revisions"}],"predecessor-version":[{"id":14429,"href":"https:\/\/selvaticotarragona.com\/en\/wp-json\/wp\/v2\/pages\/301\/revisions\/14429"}],"wp:attachment":[{"href":"https:\/\/selvaticotarragona.com\/en\/wp-json\/wp\/v2\/media?parent=301"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}