Cuisine and wine

With the talent and experience of Mercès at the hobs, La Vinoteca Torres endorses its commitment to true Mediterranean cuisine, created from the best seasonal products, which shine with brilliance in these recipes with deep and traditional roots, with a contemporary flair and exquisite presentation.

In short, cuisine designed to enhance and enjoy wine. Which goes hand in hand with wines crafted for the sheer enjoyment of the cuisine.

The Menu

Food menu



  • Iberian ham croquettes
  • Black chanterelle croquettes
  • Vinoteca patates braves
  • Joselito Ham hand-cut
  • Selection of local cheeses, homemade jam, breadsticks
  • Pa amb tomàquet with Torres Arbequina extra virgin olive oil
  • Anchovies with herbs oil
  • Foie micuit with rhubarb chutney, crunchy sesame biscuit
  • Prawn and botifarra gyozas, chili pepper aioli
  • Slow-cooked egg with Parmentier, sobrasada breadcrumbs and iberian ham

White, brown and gluten free bread, Picual and Arbequina olive Torres oils


  • Bluefin tuna tartar
    with an asian flair avocado
  • Peruvian sea bass ceviche
    with rocoto pepper or ají amarillo tiger milk
  • Old-fashioned steak tartar,
    nasturtium leaves and fried potatoes


  • Beluga lentil salad,
    cod carpaccio from Sant Antoni market
  • Seafood velouté with Mediteranean,
    red shrimp
  • Seasonal vegetables, sanfaina,
    pumpkin-blood orange ravioli
  • Wild mushrooms and green beans sauté,
    Iberian ham and sheep’s milk cheese
  • Mercès Selection,
    waves of candied hake, green beans and langoustines

Main courses

  • Catch of the day,
    anised pineapple and endives
  • Grilled octopus with huancaína sauce,
    potatoes with chimichurri
  • Vilafranca chicken confit,
    shallots and carrots
  • Traditional roasted cannelloni,
    meat sauce and truffles
  • Filet Mignon with mustard sauce,
    spring onions ragout
  • Deer tenderloin with red wine sauce,
    roasted apple


  • Chardonnay foam,
    mandarin sorbet and banana confit
  • Chocolate textures,
    salted caramel and hazelnut
  • Éclair with coffee ganache,
    crème Diplomate and Madagascar vanilla Ice Cream
  • Citrus mochi,
    lime ganache
  • Fresh fruit cubes
    pear juice and chia seeds
  • Assortment of home-made ice creams
    muscat, pistachio, or Madagascar vanilla,
    and/or ginger and mandarin sorbets