Menu

Rices

Veal gizzards, black pudding and garlic mellow rice

Mushrooms and paremsan risotto

Chef's suggestions

TAPAS

Lentil hummus in Turkish cumin with vegetable dips
Fried Artichokes with crispy Iberian ham
Stuffed avocado with shrimps
Squid in Andalusian style with peruvian chilli sauce

SUGERENCIAS DEL CHEF

Slow temperature pork ribs
Mussels and Corvnia Ceviche
Duck magret with apple and mint chutney
Salad with beans and prawns in miso vinaigrette
Think flank La Gaucha style

Starters

SHRIMPS WITH GARLIC

FRIED YUCA WITH GUACAMOLE

Iberian ham from acorn-fed pigs

Anchovies at "Bermeana" style

FRIED MEAT PIE “EMPANADA ARGENTINA”

FRIED DRIED TOMATOS, MOZZARELLA AND BASIL PIE “EMPANADA ARGENTINA”

CHICKEN PIE “EMPANADA ARGENTINA”

“MATAMBRE” WITH POTATO SALAD
Slices of rolled beef flank stuffed with boiled vegetables & typical Argentinian spices

GRILLED PROVOLONE CHEESE

GRILLED PROVOLONE CHEESE WITH CHERRY TOMATO

GRILLED PROVOLONE CHEESE WITH MUSHROOMS

HOMEMADE “PROVENZAL” POTATOES (WITH GARLIC AND PARSLEY)

FRENCH FRIES

POTATOES WITH A SPICY SAUCE

FRIED EGGS WITH FOIE OR IBERIAN HAM AND “PROVENZAL” POTATOES

Grilles vegetable with romesco sauce (catalan sauce with base of nuts and red peper)

AUBERGINES MILLEFEUILLE, GOAT CHEESE AND POMODORO SAUCE

Home-made iberian ham croquettes

ARGENTINIAN SAUSAGES

BLACK PUDDING WITH ONION

VEAL GIZZARDS GRILLED

PADRON PEPPERS

Baby squid croquettes with ailoi

Fish

Tuna tartare with guacamole, wasabi mayonnaise and toasts

Tuna tataki with sautéed mushrooms and sesame sauce

Baked sea bream with golden potato rounds and donostiarra sauce

BAKED SALMON WITH VEGETABLES, MANGO SAUCE AND PEPPER

Grill

Frisona of "Sidreria" rib-steak
Minimum of 20 days dry-aged

30 Dry-aged picanha of Rubia Gallega premium with grilled corn

RIB-EYE OF ANGUS

GRILLED FLANK

VEAL STEAK “CHURRASCO CRIOLLO” WITH GRILLED POTATOES

VEAL RIBS WITH GRILLED POTATOES

284 “BIFE DE CHORIZO” 350GR, LOW BACK, ABERDEEN ANGUS (ARGENTINA)

“BIFE DE CHORIZO” 250GR, LOW BACK, ABERDEEN ANGUS (ARGENTINA)

Beef tenderloin (fillet mignon) with potato purée and grilled vegetable

ASSORTMENT OF GRILLED MEAT “CRIOLLA”
A SELECTION OF ARGENTINIAN MEAT: VEAL RIBS, CHURRASCO, BLACK PUDDING
AND ARGENTINIAN SAUSAGE

ASSORTMENT OF GRILLED MEAT EL FORO SPECIAL (FOR 2 PERSONS)
A SELECTION OF ARGENTINIAN MEAT: VEAL RIBS, CHURRASCO, CHICKEN,
BLACK PUDDING, ARGENTINIAN SAUSAGE AND VEAL GIZZARDS

Our souces
- Mushrooms souce
- Chimichurri sauce (spice)
- Criolla (red pepper, green pepper, tomato,onion, oil and vinega)

T-Bone Steak "Chuletones"

FRISONA T-BONE STEAK (HOLSTEIN) OF BURGOS
40 DAYS DRYED-AGE (ONE GARNISH TO CHOOSE)

“RUBIA GALLEGA” T-BONE STEAK
50 DAYS DRYED-AGE (ONE GARNISH TO CHOOSE)

Crumbed

BREADED VEAL WITH FRENCH FRIES

BREADED VEAL WITH TOMATO SAUCE, HAM AND MOZZARELLA CHEESE

Two fried eggs extra

Other meats

300gr BURGER WITH GOAT CHEESE, ROCKET AND TOMATO JAM

Tenderized beef flank with potato purée

GRILLED CHICKEN WITH FRENCH FRIES

Salads

Tuna belly salad
Tuna belly, tomatoes, green chilli, red onion and black olives vinaigrette

GOAT’S CHEESE SALAD
MIXED OF LETTUCES, GOAT CHEESE, CARAMELIZED APPLES, NUTS AND HONEY VINAIGRETTE

Quinoa salad
Quinoa, avocado, apple, raisins, pico de gallo, feta cheese and fresh herbs

Foie Salad
Foie, duck ham, mix of lettuce, pistachios, red pepper and red berries

MIX SALAD
LETTUCE, TOMATO, CARROT, ONION & OLIVES

Home-made pastas

Black truffle ravioli

Foie micuit panzerotti

TAGLIATELLE

POTATO GNOCCHI

BEEF RAVIOLI

SPINACH AND RICOTTA CHEESE RAVIOLI

All our pastas are fresh and home-made

Our sauces:
POMODORO E BASÍLICO: natural tomato, garlic and basil
BOLOGNESA: Ground beef, tomato, onion, carrot and celery
PESTO: Pine nut kernels, basil, garlic, parmesan cheese and olive oil
FOUR TYPES OF CHEESE: gorgonzola, taleggio, emmenthal & parmesano
VIRGIN OLIVE OIL: olive oil and Parmesan shavings

Pizzas

CREOLE PIZZA
TOMATO, MOZZARELLA, BEEF, BACON AND RED PEPPER

PIZZA MARGARITA
FRESH TOMATO, MOZZARELLA & OREGANO

PIZZA TROPICAL
FRESH TOMATO, MOZZARELLA, NATURAL PINEAPPLE & TOASTED BACON

Goat cheese pizza
Tomatoe, mozzarella cheese, goat cheese, caramelized onion and oregan

Table of cheese

Board 3
Board 1 + Board 2

TABLE 1 OF 3 CHEESES (SOFT)
EL BOTÀS. Raw cow's milk. Semi. Soft skin (La Cerdanya)
CUIROL RODÓ. Raw alpine goat’s milk. Soft. Mouldy rind. (El Berguedà)
EL TOU MADURAT AMB FONGS. Raw sheep's milk. Soft. Mouldy rind (Pallars Sobirà)

TABLE 2 OF 3 CHEESES (HARD)
VECIANA MADURAT. Raw goat milk. Hard. Natural skin (Anoia)
VILADEMÀGER SERRAT D’OVELLA. Raw sheep's milk. Hard. Natural skin (Anoia)
BLAU DEL JOTGLAR. Raw cow's milk. Soft. Blue cheese (Osona)

Desserts

Chupito's dessert of: mojito / mango and cardamom kulfi

Chocolate Nemesis with vanilla ice cream

Chocolate crumbs with caramel foam and crumble

Seasonal fruit

Mango and Cardamom Kulfi

Pancakes filled with milk caramel

Vanilla ice cream with macadamia nuts

Chocolate ice cream with chocolate chunks

Strawberry ice cream with strawberry chunks

Strawberry ice cream with strawberry chunks covered with warm chocolate

Tiramisu

All our cakes are home-made

Reservations

Tel: 93 310 10 20
c/ Princesa nº 53
08003, Barcelona

You can make your reservation by telephone

Working hours:
Tuesday until Thursday 12:30am to 11.00pm
Friday and Saturdays 12:30am to 12.00pm
Sunday 12:30am to 11.00pm
Monday closed except bankhollidays and hollidays eves
Kichen non stop.
Lunch service start at 12:30

If you have any questions or you want to tell us something, write us at info@restauranteelforo.com