Our chef: Ulises Ballesta

After years of study, learning about gastronomy from around the world, Ulises Ballesta has converted the Gala Restaurant in a high-restoration space in Cadaqués. Ulises bets on a menu of Mediterranean gastronomy, of modern dishes that have their roots in a traditional cuisine which is accompanied by a studied wine list.
Chef Ulises Ballesta and his team have turned the Gala Restaurant of the Hotel Sol Ixent into one of the most charming restaurants on the Costa Brava.

Meals for groups

Meals for groups

Gala Restaurant is a safe option for special occasions, business lunches, celebration lunches and family meals for groups of up to 80 people.
Attending your needs, we elaborate menus adapted to each budget and event. Always working hard, so our menus can always offer high quality products, accompanied with best wines of the area.

Lunch summer menu 2018

Lunch summer menu 2018

STARTER

    Mediterranean salad.
    Tuna tataki with Japanese vinaigrette.
    Greek salad with feta and black olives.
    Cod fresh salad.
    Iberian ham and bread with tomato.
    Melon with Iberian ham.
    Anchovies of Cadaqués on bread with tomato.
    Our Burrata.
    Calamari at "Andaluza" style (battered and fried).
    Iberian ham croquettes and bread with tomato.
    Steamed or marinara mussels.
    Beef carpaccio and parmesan flakes.
    Our Gazpacho (cold tomato soup) with minced and croutons.
    Salmon tartar with a base of guacamole.
    Scrambled eggs with French fries.

    Macaroni carbonara.
    Macaroni bolognese.
    Cuban style rice (white rice with tomato and fried egg).


MAIN COURSE
    Teriyaki chicken with sautéed vegetables and white rice.
    Our veal burger with truffle mayonnaise, egg, bacon, cheese and fries.
    Veal skewer with fries and salad.

    Fideua with soft aioli.
    Rice with cuttlefish and clams.

    Grilled tuna with rice and vegetables.
    Salmon with vegetables and soy with rice.
    Swordfish with garlic and parsley cream with fries and salad.
    Grilled calamari with white rice.


DESSERTS
    Flan with cream.
    Chocolate Coulant.
    Crème Brule.
    Fruit (melon/watermelon/pineapple).
    Cup of homemade ice cream “la Fageda”.



Summer night's Menu 2018

Summer night's Menu 2018

STARTER

    Goat cheese salad with avocado, nuts and honey.
    Marinated salmon with sesame cream, avocado emulsion, soy jellied and seasoned tomato.
    Burrata with tomato carpaccio, basil emulsion and purple onion.
    Anchovies of Cadaqués with coca bread.
    Prawn carpaccio with citrus vinaigrette and pine nuts.
    Beef carpaccio with foie and arugula flakes.
    Iberian paletilla ham with coca bread and tomato foam.
    Grilled scallops with potatoes parmentier and asparagus.
    Foie ravioli with mushroom sauce.
    Grilled prawns.
    Grilled vegetables with provolone gratin.
    Prawns in tempura with soy mayonnaise and ponzu sauce.
    Salmorejo (cold tomato soup) with goat's cheese flakes and poached egg.
    Tuna tataki with tomato cream and sweet soy.
    Chickpeas casserole with eggplant and coconut milk.
    Dry tomato cream with smoked sardine and poached egg.



MAIN COURSE
    Ecological Beef fillet with potato, sweet potato on rum and mushroom sauce.
    Iberian pork "Joselito" with potato gratin, mushrooms stew and wine reduction.
    Grilled seabass with eggplant on honey and vanilla oil.
    Poultry chicken with small vegetables and its juice.
    Grilled Ribeye cow steak and potatoes.
    Grilled tuna with sautéed mango and soy mayonnaise.

    Mellow veal with creamy truffled potato and mushrooms.
    Lamb cooked with low-temperature with rosemary flavored potato cake and its juice.

    Grilled hake with bean cream and reduction of Modena.
    Confit cod with spinach, sobrasada (spicy sausage) and honey aioli.
    Grilled salmon with smoked carrot cream and small veggies with sweet soy.



DESSERT
    Lemon pie.
    Chocolate cake.
    Our tiramisu.
    Apple tatin and vanilla ice cream.
    Our cheesecake with tangerine sorbet.
    Lemon sorbet with vodka.
    Valrhona chocolate Coulant.
    Apple in textures.
    Pineapple tartar with vanilla and coconut foam.
    Plate of cheese (goat, sheep and cow).