Foie with hazelnuts and apple, or Snuff roasted on the leaf of grapevine are some delights that the clients will be able to taste. The chef Victor Gomez presents for this winter a menu based on regional products of the season. Mushroms, Trufa and olive oil are the main characters, as well as wines made in the Can Bonastre's Winery. Some examples are the already Can Bonastre's tipical Snuff roasted on the leaf of grapevine, and the Nara Desert, inspirated in the Nara 2006 red wine, that has vanilla, hazelnuts and red fruits in it.