Date: October 31, 2014

posted by Rasoterra / Comments: No Comments / Tags: There is no tags

This season’s PLATILLOS




Our bravas potatoes                                                                                                6 (v, gf, km0)

hot tomato sauce, vegan allioli, red onion and chive


Parsnip chips                                                                                                                       6 (vo, gf)

sugarcane honey and goat cheese


Smoked red pepper and tofu dip                                                                            7 (v, gfo)

spring onion, toasted bread


Croquettes of Catalan-style spinach (with pine-nuts and sultanas) 4 un.                8 (v, gf, km0)

roasted garlic allioli


Ajoblanco (typical andalusian cold soup)                                                               6 (v, gf, km0)

black garlic, peaches, flowers


Cherry gazpacho                                                                                                   6 (v, gf, km)

almond cream, star anise cracker


Green leaf salad, marinated carrots, sauteed chickpeas                                                       8 (v, gf, km0)

ginger vinaigrette


Catalan buffalo mozzarella                                                                                    9 (gf, km0)

rocket cream, caper crisps, confit lemon


Fennel carpaccio, green peas,          coriander flowers                                                       8.50 (v, gf, km0)

lime zest, coriander oil


Tacos of corn flour with cream of black beans and huitlacoche                            7.50 (v, gf)

avocados from Granada, red onion and grilled lime


Basil kasucake                                                                                                        8 (v, gf)

red tomato coulis


Tempeh and aubergine skewers                                                                              8.50 (v, gf)

white miso sauce and fresh bouquet


Summer trinxat (typical potato mash)                                                                                 8 (v, gf, km0)

hot kimchi mayo and charred cherry tomatoes


Baked aubergine with organic egg                                                                           8 (gf, km0)

tomato chutney, Reus hazelnut pesto



Risotto of Delta rice, pumpkin and sage                                                                  10 (gf)

saffron sauce and Gran Kinara cheese


Baked maitake mushrooms                                                                                    10  (v, gf, km0)

courgette purée, tomato concasse, garlic, parsley


Hand made organic tagliatelle                                                                                            14 (km0)

lemon butter, blanched asparagus, Bronte pistachos


Our cheese selection                                                                                                          12 (gfo, km0)

three local organic raw milk artisanal cheeses (150gr)


Bread with tomato                                                                                                  3 (v, km0)

Oleum Flumen oil of organic arbequina olive                                                                             gluten free 4 (v, gf)



v = vegan

vo = v optional

gf = gluten free

km0 = local




Dear customer, our staff will be happy to help you choose the best dish related to any specific food

allergy or intolerance issue.

Some of the dishes may not be available during lunch hours.
Rasoterra is a vegetarian and vegan bistrot certified as 0 miles by Slow Food.
Many of our ingredients are local and/or organic. We either buy them directly from producers or grow them in our vegetable garden, which is only 10 miles away. Our daily bread is made with time and sour dough, and we filter water, a much more ecological option than mineral bottled water.