RESTAURANT IN CADAQUÉS
RESTAURANT IN CADAQUÉS

Restaurant

Sol Ixent

 

 

Restaurant opening hours

 

At this moment and until first days of September the restaurant hours are from 13.30h to 17.00h with snack service from 17.00h to 19.00h. It doesn't offer dinner service.

 

From for days of September and until November the restaurant only offers dinner from 19.00h to 21.30h.

 

Hours can be changed depending on the occupancy. For reservations or more information ask the reception.

 

Carta Restaurant

Summer Carta
 Summer Carta
STARTERS
 
Cold starters:

Iberian shoulder ham with coca bread and tomato foam.
Marinated salmon with avocado and sesame.
Anchovies of Cadaqués with coca bread with tomato.
Melon with iberian shoulder ham.
Goat cheese salad with avocado, nuts and honey vinaigrette.
Tuna belly salad.
Salmorejo with croutons and chopped veggies.
Burrata with basil pesto and tomato.
Steak tartar with karasatu bread.
Salmon tartar with karasatu bread.
Wagyu carpaccio with parmesan shavings.
Prawns carpaccio with pine nut vinaigrette.


Hot starters:

Scrambled egg over fries with ham.
Tuna tataki with foie
Squid Andalusian style.
Scallops with parmentier and asparagus
Iberian ham or gorgonzola and walnuts or chicken croquettes.
Grilled vegetables with grilled provolone cheese.

 
MAIN DISH
 
Meat: 

Chicken cannelloni with béchamel sauce and foie.
Beef steak with vegetables and grilled potatoes.
Iberian pork with its Oporto sauce, champignon and parmentier.
Complete beef hamburger with brioche bread and truflled oil.

Fish:

Grilled squid with rice and veggies.
Grilled corb fish with pak choi, mini carrots and rice.
Grilled salmon with grilled vegetables and rice.
Hake with Galician sauce (paprika).
Grilled monkfish wih grilled potato and asparagus.

 
Pasta and vegetables:

Foie raviolis with figs sauce.
Macarroni with bolognaise sauce or carbonara sauce.
Focaccia with yellow tomato base, candied green sprouts, sun-dried tomatoes and goat cheese.

 
DESSERTS

Creme brulée.
Cheese board with fig jam and nuts.
Chocolate coolant with icing sugar and ice cream.
Taps of Cadaqués flambéed with rum or chocolate ice cream.
Artisan ice cream. 
Fruit.
Lemon sorbet with vodka.