MICHELIN2023_2
MICHELIN2023_2

CATALÀ                CASTELLANO               ENGLISH               FRANÇAIS

BETWEEN THE PRODUCER AND YOU

We are born out of the idea that our main function as a restaurant is to create a union, a nexus, between the producer and the client. 

We would like to link the friends who provide us with the best products with the diners who trust us through an excellent local, seasonal and sustainable product.

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STARTING POINT

The purest journey to the sea, the countryside and the mountains from the table, respecting the natural essence of each product.

Oyster Gillardeau nº 2 open at the moment with ponzu sauce and seven spices mixture.

/ 6 €u.

«Microviu» organic tender sprouts salad with spring contrasts.

/ 14 € 

Alt Camp almond ajoblanco, smoked sardine sashimi, cherries and sheep recuit.

/ 15 €

“Aquanaria» sea bass ceviche with fresh yuzu and sudachi marinade.

/ 22 €

“Balfegó” tuna sashimi with fresh wasabi “Yamaaoi” and Korineki oil from «Mas Auró».

/ 23 €

“Balfegó” tuna tartar with arbequina-arugula ice-cream and Emporità cheese.

/ 23 €

Semi-cured salmon in aromatic herbs with fresh Alsatian cream and bio avocado.

/ 19 €

Mi Cuit “Collverd” duck foie with banana in Tahaà vanilla, nuts, miso and garnatxa.

/ 27 €

Port de la Selva sous vide octopus Nikujaga with smoked potato.

/ 25 €

Fornells egg with crawfish and green asparagus tempura, Galmesan and lemon.

/ 21 €

Cannelloni with roasted organic chicken from La Garrotxa “Rocanegre” and Reixagó cheese.

/ 20 €

FROM THE FARMER

We choose the products from the Girona and Empordà orchards at the most suitable moment, we trust the small producer who works the land and takes care of it through sustainable organic agriculture with the soil, non-polluting and moral.

«Horta Pera» Llavaneres peas with «Casa Ràfols» cod tripe and black Sagàs botifarra.

/ 32 €

Catalan made «Horta de Tramuntana» spinach lasagna with camembert di búfala.

/ 17 €

FROM THE FISHERMAN

The fish we use is mostly wild, from markets on the Costa Brava, artisan fishermen who understand that the sea is their livelihood and that they extract respecting the seabed.

Mister Liarte’s rice: Traditional Empordà dry rice with seafood essence and fresh shrimp.

/ 32 €

Suquet: boneless turbot seafood stew with spring vegetables and lightly allioli.

/ 27 €

Lightly roasted scallops, gniff carrot gnocchi, «Batallé» pork belly and romesco dashi.

/ 28 €

FROM THE CATTLE BREEDER

We make a special appointment to animal welfare and we are concerned that all the meat we work with does not come from livestock farms, we are related to responsible livestock that ensures a decent life and food.

Steak tartare of Frisian beef matured for 40 days with smoked eel, raisins and pine nuts

/ 26 €

Dry Aged grillé Simmenthal beef sirloin matured for 50 days served sliced with garnish.

/ 34 €

Suckling lamb and cashew baklava with Thai sauce, contrasts and «Mas Marcé” yoghurt.

/ 28 €

DESSERTS

To end the experience in the best way.

CHEESCAKE

/ 9 €

«XUIXO» A LA CATALANA

/ 8 €

ROSEMARY

/ 6 €

OPERA

/ 10 €

CHESSES

/ 16 €

DEGUSTATION

nº2 Gillardeau oyster
open at the moment, ponzu sauce and seven spices.

Balfegó tuna
in sashimi, wasabi from Viladrau and Korineki oil.

Ceviche
of wild sea bass and fresh sudachi and yuzu marinade.

Ajoblanco
of Alt Camp almond, smoked sardine, cherries and recuit.

. . .

Egg
bio from Fornells, Galmesan, asparagus and lemon.

Peas
from Llavaneres «Horta Pera», cod tripe and black botifarra.

Scallop
with gniff carrot gnocchi and romesco dashi.

Suckling lamb
and cashews baklava, Thai sauce and yoghurt.

. . .

Rosemary
with artisan kiwi jam and apple tea.

Opera
carmel, Komontu chocolate, coffee and almond.

/ 70 €

.

DEGUSTATION

nº2 Gillardeau oyster
open at the moment, ponzu sauce and seven spices.

Balfegó tuna
in sashimi, wasabi from Viladrau and Korineki oil.

Ceviche
of wild sea bass and fresh sudachi and yuzu marinade.

Ajoblanco
of Alt Camp almond, smoked sardine, cherries and recuit.

. . .

Egg
bio from Fornells, Galmesan, asparagus and lemon.

Peas
from Llavaneres «Horta Pera», cod tripe and black botifarra.

Scallop
with gniff carrot gnocchi and romesco dashi.

Suckling lamb
and cashews baklava, Thai sauce and yoghurt.

. . .

Rosemary
with artisan kiwi jam and apple tea.

Opera
carmel, Komontu chocolate, coffee and almond.

/ 70 €

.

ONLINE RESERVATION

Click on the button below to book

RESERVE HERE

GIFT NEXE

Give the gift of the Nexe experience with our gift box that includes two tasting menus, drinks and coffees.

GIFT HERE

972 22 52 30

C / Abeuradors 4. GIRONA

Tuesday to Saturday: 13:00-15:00 / 20:00-22:00

Sunday and Monday: closed.

Contact

RESPONSABLE: Arniges & Parera S.C.P. FINALIDAD: gestionar la solicitud que realizas mediante este formulario. LEGITIMACIÓN: consentimiento. DESTINATARIOS: no se ceden datos a terceros. Se pueden producir transferencias. DERECHOS: puedes ejercer tus derechos de rectificación, limitación y eliminación de datos dirigiéndote a nuestra dirección de correo info@restaurantnexe.com así como el derecho a presentar una reclamación delante de la Agencia Española de Protección de Datos. www.aepd.es . INFORMACIÓN ADICIONAL: En nuestra página de política de privacidad encontrarás información adicional sobre la recopilación y uso de tu información personal, incluída información sobre acceso, conservación, rectificación, eliminación, seguridad y otros temas.

NEXE Restaurant

Arniges & Parera S.C.P.
C/ Abeuradors, 4
17004, Girona.

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