Menu to Taste

Villa Retiro

Modern Spanish, Catalan, Mediterranean · Xerta · Michelin One Star · Chef Fran López

Awarded a Michelin star, Villa Retiro in Xerta showcases chef Fran López's modern Catalan cuisine inspired by the Ebro Delta. Housed in a historic 1890 estate with an old modernized stable dining room, the restaurant highlights local seafood and rice in curated tasting menus.

43592 Xerta, Xerta

  • 1 Michelin Star

Menu

Dishes

  • Classic Menu (75) — Welcome Appetizers: Tomato bonbon. Razor clam wrapped in nori seaweed with seafood salpicón – Creamy avocado, egg yolk, lemon zest, white prawns, caviar, jalapeño pickle. Delta oyster – Hibiscus flower syrup. Marshmallow – Pickled gerkin, anchovies, olives and piparras Gilda. Steak tartare with jalapeño escabeche, egg yolk emulsion and pickles. Roasted duck cannelloni, duck demi-glace, truffled béchamel and macadamia nuts. Charcoal grilled croaker, sweet potato purée, grilled artichokes and vanilla pil-pil. Surf and turf rice, cooked and traditional catalan stew, crispy baby squid and kimchi. Our version of tiramisu. Carob with nougat ice cream. Water, artisanal breads, and a selection from the mini sweets cart. Per person (whole table). Alcoholic beverages and soft drinks not included. VAT Included. ONLY AVAILABLE ON SUNDAY.
  • 20th Anniversary Tribute Menu (130) — Appetizers: Tomato bonbon. Razor clam wrapped in nori seaweed with seafood salpicón – Creamy avocado, egg yolk, lemon zest, white prawns, caviar, jalapeño pickle. Delta oyster – Hibiscus flower syrup. Marshmallow – Pickled gerkin, anchovies, olives and piparras Gilda. La Catedral del Vi: Lemon and basil meringue, cheese cream, aged wine gel and pine nuts. Liquified lettuce, La Ràpita prawn tartare and vermouth. Artichoke royal, La Ràpita cockle aspic, fine herbs and truffle. Torre de l’Ermita l’Aldea: Squid in two textures – Onion-and-Ink squid fritter, marinated squid tartare with mayonnaise, caviar lime and Wasabi. Cuttlefish and ginger consommé with grilled iberian pork jowl foam. Cuttlefish and octopus rice – Cuttlefish rice with octopus, pickled turnip, kimchi mayonnaise. Faro del Fangar: Saffron eel suquet. Eel chapadillo with romesco sauce. Wild sea bass, jalapeño escabeche, maresme tear peas with Iberian ham and dashi. Ullals de Baltasar: Kun-Pho style marinated duck tartare, crispy chicken skin – Hoisin, ginger, garlic, cilantro marinade and horseradish. Salt- and citrus-marinated foie micuit, butter-confit, brioche. Oxtail and pork terrine, marinated egg yolk, egg white foam and truffle. Montcaro: Hare à la Royale. Hispanic wild goat country pâté. Sweetbreads in two cookings, parsnip purée, mustard sauce. Boscos de Paüs: Lemon thyme crème anglaise, pine nut sponge cake, fir honey gel, rosemary ice cream and smoked lemon nitro foam. Els Templers: Rice pudding and cinnamon sablé bonbon, white chocolate and ginger. Frozen chocolate foam, passion fruit toffee, chocolate crunch. Cold chocolate cannelloni, cinnamon sabayon, Amaretto béchamel and lemon gel. Waters, artisan breads and petit fours selection. Per person (all the table). Alcoholic beverages and soft drinks not included. VAT Included.
  • 20th Anniversary More than a Tribute Menu (160) — Appetizers: Tomato bonbon. Razor clam wrapped in nori seaweed with seafood salpicón – Creamy avocado, egg yolk, lemon zest, white prawns, caviar, jalapeño pickle. Delta oyster – Hibiscus flower syrup. Marshmallow – Pickled gerkin, anchovies, olives and piparras Gilda. La Catedral del Vi: Lemon and basil meringue, cheese cream, aged wine gel and pine nuts. Liquified lettuce, La Ràpita prawn tartare and vermouth. Artichoke royal, La Ràpita cockle aspic, fine herbs and truffle. Torre de l’Ermita l’Aldea: Squid in two textures – Onion-and-Ink squid fritter, marinated squid tartare with mayonnaise, caviar lime and Wasabi. Cuttlefish and ginger consommé with grilled iberian pork jowl foam. Cuttlefish and octopus rice – Cuttlefish rice with octopus, pickled turnip, kimchi mayonnaise. Faro del Fangar: Saffron eel suquet. Eel chapadillo with romesco sauce. Wild sea bass, jalapeño escabeche, maresme tear peas with Iberian ham and dashi. Grilled red prawn from L’Ametlla de Mar with a seafood cream. Eel elvers in pil-pil sauce with hake kokotxa and caviar. Ullals de Baltasar: Kun-Pho style marinated duck tartare, crispy chicken skin – Hoisin, ginger, garlic, cilantro marinade and horseradish. Salt- and citrus-marinated foie micuit, butter-confit, brioche. Oxtail and pork terrine, marinated egg yolk, egg white foam and truffle. Montcaro: Hare à la Royale. Hispanic wild goat country pâté. Sweetbreads in two cookings, parsnip purée, mustard sauce. Boscos de Paüs: Lemon thyme crème anglaise, pine nut sponge cake, fir honey gel, rosemary ice cream and smoked lemon nitro foam. Els Templers: Rice pudding and cinnamon sablé bonbon, white chocolate and ginger. Frozen chocolate foam, passion fruit toffee, chocolate crunch. Cold chocolate cannelloni, cinnamon sabayon, Amaretto béchamel and lemon gel. Waters, artisan breads and petit fours selection. Per person (all the table). Alcoholic beverages and soft drinks not included. VAT Included.

The Experience

In a historic setting and with garden or terrace dining. The meal is structured around a tasting menu and a wine pairing.

  • Format: Tasting menu, Wine pairing
  • Setting: Historic, Garden / terrace, Countryside / estate

Phone: +34 977473810

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