RAVAL SNACKS TO START

Casa Teva's escudella broth.
3,5
Spanish omelet with potatoes and onions, sliced to order.
6.5
French onion soup grilled cheese.
7
Anchovies, cherries, grilled watermelon, mint, cilantro.
8

FROM LA BARCELONETA, FRESH FISH AND SEAFOOD

Raw fish, persimmon, Mediterranean vinaigrette.
16
Grilled mackerel, zucchini, pepper, baked tomato.
18
Stewed tuna, potato, picada, local herbs.
24

FROM LA BOQUERIA, IN THE MIDDLE OF THE TABLE, SALADS AND VEGETABLES

Salt-baked pear, endives, walnuts, cottage cheese, horseradish.
10
Cold tabbouleh, vegetables, pickled olives baked in the oven.
13
Zucchini, potatoes, butifarra perol — in homage to Jordi Vilà.
14
Empedrat salad with cod, "punched" onion, green beans, jalapeño.
15

FROM CASA TEVA'S PANTRY

Freshly cooked chickpeas, shrimp, lightly pickled saffron milk caps.
14
The pasta of the day.
16

ARTISAN CHARCUTERIE MEATS

Cap i pota with garam masala au gratin with cheese.
14
Chicken, cabbage, camagrocs mushrooms, mustard.
16

SWEET TREATS FROM THE OVEN

Roasted sweet potato, crème fraîche, preserved lemon.
7
Recuit cheese, persimmon, bitter orange.
8
Roasted pear with chocolate romesco.
8
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