The gastronomic proposal of the Petit Comité is always linked to Catalan gastronomic tradition and, consequently, also to the use of local and seasonal products. Therefore, both the menu and the tasting menu, welcome new dishes and replace others so as to enjoy new flavours and textures that can only be pleasured for a short period of time.

Among the new dishes, the seasonal menu features free range chicken cannelloni with seasonal mushrooms, or grilled tuna with fruit and cod salt. Mushrooms go side by side with artichokes joining another proposal such as the deer loin with artichokes, local chanterelles and spring garlic.