Dining
Restaurant “Moss“
Start each day of your beach resort holiday in Spain with a delicious breakfast. With tranquil pool views, Restaurant Moss presents a wide variety of buffet as well as show cooking breakfast options. Just let us know your breakfast wishes and we will endeavor to make them come true.
Our restaurant in La Pineda offers a wide range of spectacular lunch and dinner starters, main dishes and desserts. Our chef perfectly combines regional specialities and international favorites, prepared with fresh seasonal ingredients. On Saturdays and Sundays, as well as during the high Summer season, lunch is served in buffet format. Restaurant Moss is focussed on our guests who appreciate an elegant and modern atmosphere.
A la carte restaurant “ El Raccó“
A la carte restaurant El Raccó offers a distinguished ambiance, bright light and elegant decoration; a place for connoisseurs and gourmets, where delicious cuisine is served, created with fresh seafood, fish and other Mediterranean first class products.
Enjoy the culinary artistry at our Tarragona hotel, perfectly complimented by a huge selection of wines.
Japanese Restaurant “ Teppan”
At our La Pineda Japanese restaurant, a Sushi and Teppanyaki “Master” creates culinary magic, delighting guests with Japanese delicacies. Experience an authentic Nippon kitchen with a huge variety of dishes on offer including Sushi, Sashimi, Teppanyaki, Tempura, noodles and much more.
Open on Friday nights, reservation recommended.
Restaurant “ La Brasserie“
The Brasserie is situated on the ground floor of the hotel, next to the pool. La Brasserie is perfect place to enjoy a relaxed snack, a tasty salad from the buffet or appetizing fresh grilled meat from the Show Cooking section of our kitechem. Experience the relaxed and casual ambiance of our immaculate gardens while you enjoy an informal meal.
Open from June until September.
MENU 1
2 tapitas:
Shellfish cream
Dates with bacon
*
Mushroom Rissoto with Parma cheese
*
Sea bass fillets “Orio style”
Or
Duck confit with strawberries and balsamic vinegar
*
Tiramisu mousse
*
Coffee
*
White and red wines, water and soft drinks
MENU 2
2 tapitas:
Shellfish cocktail shot
Chicken brochette
*
Palas salad
*
Basque Hake
Or
Veal stew with Idiazabal cream and potato parmentier
*
Mixed Fruit with melon ice cream
*
Coffee
*
White and red wines, water and soft drinks
MENU 3
2 tapitas:
Duck mousse canapé with onion confit
Prawn & asparagus omelette with Parma cheese
*
Roasted artichokes, mushrooms and ham
*
Suquet of snuff
Or
Fillet steak with vermouth sauce and potatoes “a la creme“
*
Red fruits au gratin
*
Coffee
*
White and red wines, water and soft drinks
MENU 4
2 tapitas:
Ham Toast with tomato bread
Cod doughnuts with romesco cream
*
Warm salad of squids and prawns
*
Gilt-head bream fillet with potatoes “Orio style”, confit tomato and sesame seeds
Or
Stuffed chicken with Oporto and mushroom menestra
*
Apple pie with almond cream
*
Coffee
*
White and red wines, water and soft drinks
MENU 5
2 tapitas:
Ginseng marinated salmon and orange flavour
Leek cream soup with Iberian bacon chips
*
Fresh pasta sauté with king prawns and vegetables
*
Sole fillets with almond sauce and broccoli cuscus
Or
Roast lamb with potatoes “panadera”
*
Mousse of Catalan cream with strawberries
*
Coffee
*
White and red wines, water and soft drinks
MENU 6
2 tapitas:
Shellfish cylinder
Chicken piruleta with mustard and creaking crust
*
King prawns salad with confit tomatoes and romesco sauce
*
Hake Supreme “Orio style “with asparagus and cherry tomatoes sauté
Or
Duck magret with Oporto sauce port and apple compote
*
Chocolate puff pastry with English cream and strawberries
*
Coffee
*
White and red wines, water and soft drinks
MENU 7
2 tapitas:
Quince with Parma cheese and alquequenje
Tempura shrimp with cheddar cream
*
Ventresca salad with piquillo peppers
*
Tuna Fricando with mushrooms
Or
Chicken nuggets “sea and mountain”
*
Biscuit ice cream with hot chocolate
*
Coffee
*
White and red wines, water and soft drinks
MENU 8
2 tapitas:
Roast beef brochette with marinated vegetables and coriander
Coca pastry with zucchini and bacon
*
Lobster Raviolis with shrimps and vegetables sauté
*
Cod stew with ganxet beans
Or
Grilled fillet steak with “al caliu” vegetables
*
Chocolate soufflé with white chocolate cream
*
Coffee
*
White and red wines, water and soft drinks
ALTERNATIVE DESSERTS
- Ice cream
- Seasonal fruits
- Hazelnut mousse with an orange tile
- Fruit brochette
- Mango frappe, fresh cheese and fruits
- Chocolate chalota
- Seasonal fruits
- Lime sorbet
- Heaven´s Tocinillos
- Chocolate mousse tart with hazelnut cream
- Banana flambé with vanilla ice cream
- Orange with caramelized nuts and honey
2011 Coffee Breaks
COFFEE BREAK 1
BISCUITS
PUFF PASTRY MINI PALMIERS
MINI BRIOCHE
*
COFFEE
MILK
HERBAL INFUSIONS
MINERAL WATER
FRUIT JUICES
COFFEE BREAK 2
PUFF PASTRY MINI PALMIERS
MINI PAINS AU CHOCOLAT (ASSORTED FLAVOURS)
SUGAR AND CHOCOLATE MINI DOUGHNUTS
HAM AND CHEESE BRIOCHE MORSELS
*
COFFEE
MILK
HERBAL INFUSIONS
MINERAL WATER
FRUIT JUICES
COFFEE BREAK 3
MINI CROISSANTS
PLUM CAKE
BISCUITS
MINI 'ENSAÏMADES'
ASSORTED SANDWICHES
*
COFFEE
MILK
HERBAL INFUSIONS
MINERAL WATER
FRUIT JUICES
COFFEE BREAK 4
SALMON AND VEGETABLE MINI CROISSANTS
ASSORTED SANDWICHES
SMALL IBERIAN CURED COLD MEAT SANDWICHES
DOUGHNUTS
BROWNIES
FRUIT SKEWER
*
COFFEE
MILK
HERBAL INFUSIONS
MINERAL WATER
FRUIT JUICES
All prices are on request
SPECIAL GALA MENU
GRAN PALAS APPETIZER 1
- WELCOME DRINK
- CREAM OF CORN SOUP WITH FOIE AND CRISP
- SMALL IBERIAN CURED HAM TOAST
- CARAMELIZED GOAT CHEESE COSTRINI WITH TOMATO MARMALADE
- DUCK MICUIT WITH CURED HAM AND RAISIN BREAD
- GUACAMOLE WITH TUNA SASHIMI SERVED ON CHINESE SPOON
- SMALL 'TORTILLA' AND 'CHORIZO' SANDWICHES
- SAUTÉED GARLIC PRAWNS
- JIG-CAUGHT GRILLED SQUID ‘AL ORIO’ WITH NUTS
- CODFISH CROQUETTES
FIRST COURSES
- Grilled scallop and king prawn salad with raspberry vinaigrette
- King prawn and fresh pasta salad with orange vinaigrette
- Tuna carpaccio with bits, duck micuit and anchovy oil
- Iberian 'presa' meat salad with quince escalope, 'Idiazábal' cheese and raspberry vinaigrette
- Lobster ravioli with truffle cream
- Guijuelo Iberian cured ham salad with duck micuit and raisin and pine kernel vinaigrette
MAIN COURSES
- Glazed suckling pig cooked at low temperature with creamed potatoes
- Ox sirloin with Greek yoghurt sauce and crunchy potato cake
- Sirloin topped with foie, potato and boletus terrine
- Aranda-style roasted lamb and rosemary sliced potatoes
- Duck magret au Port, sultanas and caramelized apple millefeuille
- Angler fish roasted in its juice over seafood 'trinxant' and saffron butter
- Roasted turbot loins with grilled peppers, Dublin bay prawns and sweet garlic cream
- Glazed codfish with ceps and prawn 'romesco' sauce
- Sea bass loin over cuttlefish risotto
- Roasted hake supreme with young garlics and clams over potato cake
DESSERTS
- Creamed mango with Campari cellophane and Tahiti vainilla ice cream
- Citric soup with Mascarpone ice cream
- Semifreddo of orange and truffle à la Grand Manier
- Chocolate coulant with almond ice cream
- Yoghurt foam with red fruits
- Orange juice with Cointreau and vanilla ice cream
COMMEMORATIVE CAKE (WITH PRESENTATION)
WINE CELLAR
- Raimat white wine (D.O. PENEDÈS)
- Marqués de Arienzo red wine (D.O. RIOJA)
- Codorniu Classic cava (D.O. CAVA)
- Soft drinks, water and beer
All prices are on request
CHILDREN MENUS
CHILDREN MENU NO. 1
Macaroni à la Bolognais or cannelloni au gratin
Chicken escalope with French fries and croquettes
CHILDREN MENU NO. 2
Set main course with macaroni, escalope, croquettes, nuggets and French fries
CHILDREN MENU NO. 3
Assorted hors d'oeuvres
Sirloin medallions with French fries
The 3 menus include ice cream glass and drink
REMARKS
The senior menu must be made choosing an appetizer (optional) and only a dish from each group.
The chosen menu includes coffees and digestive.
