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.

Gala's Menu night 2018

Gala's Menu night 2018

STARTER

    Goat cheese salad with avocado, nuts and honey.
    Marinated salmon with sesame cream, avocado emulsion, soy jellied and seasoned tomato.
    Anchovies of Cadaqués with coca bread.
    Prawn carpaccio with citrus vinaigrette and pine nuts.
    Iberian paletilla ham with coca bread and tomato foam.
    Our tuna tataki.
    Grilled scallops with potatoes parmentier and asparagus.
    Foie ravioli with mushroom sauce.
    Grilled prawns.
    Grilled vegetables with provolone gratin.
    Chickpeas casserole with eggplant and coconut milk.



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