{"id":3463,"date":"2020-04-28T09:55:31","date_gmt":"2020-04-28T09:55:31","guid":{"rendered":"https:\/\/laurent.qodeinteractive.com\/elementor\/?page_id=3463"},"modified":"2023-05-17T15:48:12","modified_gmt":"2023-05-17T14:48:12","slug":"la-carta","status":"publish","type":"page","link":"https:\/\/cantravinou.com\/es\/la-carta\/","title":{"rendered":"La carta"},"content":{"rendered":"\t\t
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\n\t\t\t\t\t\n Descarga nuestra carta<\/span>\n <\/a>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n Para empezar <\/h4>\n
\n \n \n <\/svg><\/div>\n <\/div>\n\t\t\t\t\t\t\t<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n \n
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\n Tostada de pan croissant <\/h6>\n
<\/div>\n 22.50 \u20ac<\/span>\n <\/div>\n

con foie braseado, cebolla lionesa y frutos rojos<\/p>\n <\/div>\n

\n \n
\n
\n *Cazuela de almejas abiertas <\/h6>\n
<\/div>\n 26.80 \u20ac<\/span>\n <\/div>\n

con Txacol\u00ed<\/p>\n <\/div>\n

\n \n
\n
\n Crujiente de Txangurro con salsa t\u00e1rtara <\/h6>\n
<\/div>\n 15.50 \u20ac<\/span>\n <\/div>\n <\/div>\n
\n \n
\n
\n croquetas de rustido de Can Travi <\/h6>\n
<\/div>\n 14.50 \u20ac<\/span>\n <\/div>\n <\/div>\n
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\n *Pulpo salteado <\/h6>\n
<\/div>\n 22.60 \u20ac<\/span>\n <\/div>\n

con patatas, sal Maldon y piment\u00f3n de la Vera<\/p>\n <\/div>\n

\n \n
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\n Crujiente de queso Brie <\/h6>\n
<\/div>\n 15.50 \u20ac<\/span>\n <\/div>\n

con almendras y confitura de ar\u00e1ndanos<\/p>\n <\/div>\n

\n \n
\n
\n *Jam\u00f3n ib\u00e9rico de bellota Juan Manuel (D.O. Guijuelo) <\/h6>\n
<\/div>\n 27.90 \u20ac<\/span>\n <\/div>\n

cortado a mano<\/p>\n <\/div>\n

\n \n
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\n *Anchoas del Cant\u00e1brico <\/h6>\n
<\/div>\n 17.80 \u20ac<\/span>\n <\/div>\n

con piparras<\/p>\n <\/div>\n

\n \n
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\n Bu\u00f1uelos de bacalao con romesco <\/h6>\n
<\/div>\n 16.20 \u20ac<\/span>\n <\/div>\n <\/div>\n
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\n *Dados de salm\u00f3n marinado <\/h6>\n
<\/div>\n 18.50 \u20ac<\/span>\n <\/div>\n

con c\u00edtricos y eneldo con salsa de soja<\/p>\n <\/div>\n

\n \n
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\n *Tacos de butifarra a la brasa <\/h6>\n
<\/div>\n 15.50 \u20ac<\/span>\n <\/div>\n

con jud\u00edas de Santa Pau<\/p>\n <\/div>\n

\n \n
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\n *Foie hecho en casa, pi\u00f1a al caramelo, gel\u00e9e de Pedro Ximenez y sal roja <\/h6>\n
<\/div>\n 25.50 \u20ac<\/span>\n <\/div>\n <\/div>\n
\n \n
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\n *Vieiras con vinagreta de pi\u00f1ones tostados, tomate y sal de olivas negras <\/h6>\n
<\/div>\n 24.50 \u20ac<\/span>\n <\/div>\n <\/div>\n
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\n *Caracoles con la salsita de Can Travi <\/h6>\n
<\/div>\n 18.00 \u20ac<\/span>\n <\/div>\n <\/div>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n Entrantes con recuerdos del pasado <\/h4>\n
\n \n \n <\/svg><\/div>\n <\/div>\n\t\t\t\t\t\t\t<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n Sopa de galets con albondiguitas <\/h6>\n
<\/div>\n 14.50 \u20ac<\/span>\n <\/div>\n <\/div>\n
\n \n
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\n *La esqueixada del jefe <\/h6>\n
<\/div>\n 19.50 \u20ac<\/span>\n <\/div>\n

(bacalao, tomate rallado, aceitunas negras y aceite de oliva virgen extra)<\/p>\n <\/div>\n

\n \n
\n
\n *Lechuga viva con tomate de temporada y ali\u00f1o c\u00edtrico <\/h6>\n
<\/div>\n 12.50 \u20ac<\/span>\n <\/div>\n <\/div>\n
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\n *Carpaccio de pies de cerdo,pi\u00f1ones y cebollitas caramelizadas <\/h6>\n
<\/div>\n 18.50 \u20ac<\/span>\n <\/div>\n <\/div>\n
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\n *Verduras de temporada a la parrilla <\/h6>\n
<\/div>\n 17.50 \u20ac<\/span>\n <\/div>\n

con salsa romesco<\/p>\n <\/div>\n

\n \n
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\n *Burrata con r\u00facula, tomate cor de bou, fresas, nueces y pesto de albahaca <\/h6>\n
<\/div>\n 16.00 \u20ac<\/span>\n <\/div>\n <\/div>\n
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\n *Timbal de escalivada con anchoas del Cant\u00e1brico <\/h6>\n
<\/div>\n 15.20 \u20ac<\/span>\n <\/div>\n <\/div>\n
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\n Gazpacho de fresas y tomate <\/h6>\n
<\/div>\n 14.20 \u20ac<\/span>\n <\/div>\n

con sorbete de aceite de oliva virgen extra y tomate de rama<\/p>\n <\/div>\n

\n \n
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\n *Ensalada de tomate, cebolla encurtida, aceitunas de Kalamata y ventresca de at\u00fan <\/h6>\n
<\/div>\n 16.50 \u20ac<\/span>\n <\/div>\n <\/div>\n
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\n *Carpaccio de ternera ecol\u00f3gica del Pirineo <\/h6>\n
<\/div>\n 20.50 \u20ac<\/span>\n <\/div>\n

con r\u00facula y virutas de parmesano<\/p>\n <\/div>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n Arroces y pastas <\/h4>\n
\n \n \n <\/svg><\/div>\n <\/div>\n\t\t\t\t\t\t\t<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n *Paella con bacalao, verduras de temporada y alioli de setas <\/h6>\n
<\/div>\n 23.60 \u20ac<\/span>\n <\/div>\n <\/div>\n
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\n *Paella de la mas\u00eda <\/h6>\n
<\/div>\n 23.60 \u20ac<\/span>\n <\/div>\n

con costilla, pollo, alcachofas, g\u00edrgolas y caracoles<\/p>\n <\/div>\n

\n \n
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\n *Arroz negro con sepia y gamba roja <\/h6>\n
<\/div>\n 23.60 \u20ac<\/span>\n <\/div>\n <\/div>\n
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\n *Nuestro arroz caldoso de bogavante <\/h6>\n
<\/div>\n 34.50 \u20ac<\/span>\n <\/div>\n

con almejas<\/p>\n <\/div>\n

\n \n
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\n Fideu\u00e1 <\/h6>\n
<\/div>\n 19.50 \u20ac<\/span>\n <\/div>\n

con calamares, taquitos de rape y su alioli<\/p>\n <\/div>\n

\n \n
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\n Canelones de Can Travi al grat\u00e9n <\/h6>\n
<\/div>\n 18.20 \u20ac<\/span>\n <\/div>\n <\/div>\n
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\n Macarrones con salsa bolo\u00f1esa al grat\u00e9n <\/h6>\n
<\/div>\n 11.60 \u20ac<\/span>\n <\/div>\n <\/div>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tDISPONEMOS DE PAN PARA CEL\u00cdACOS\n
\nServicio de pan (por persona) 2,20\u20ac
\nAvise a su camarero si quiere que no sea servido\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n Nuestro Bacalao <\/h4>\n
\n \n \n <\/svg><\/div>\n <\/div>\n\t\t\t\t\t\t\t<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n *Bacalao a la brasa con verduras <\/h6>\n
<\/div>\n 24.80 \u20ac<\/span>\n <\/div>\n <\/div>\n
\n \n
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\n Bacalao \u201ca la llauna\u201d <\/h6>\n
<\/div>\n 24.80 \u20ac<\/span>\n <\/div>\n

con jud\u00edas de Santa Pau<\/p>\n <\/div>\n

\n \n
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\n *Bacalao con \u201csamfaina\u201d <\/h6>\n
<\/div>\n 24.80 \u20ac<\/span>\n <\/div>\n <\/div>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n \n \n <\/svg><\/div>\n

\n Del mar a Can Travi <\/h4>\n
\n \n \n <\/svg><\/div>\n <\/div>\n\t\t\t\t\t\t\t<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n *Rapito de Roses al horno <\/h6>\n
<\/div>\n 33.40 \u20ac<\/span>\n <\/div>\n

con patatas panaderas<\/p>\n <\/div>\n

\n \n
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\n *Lubina a la espalda estilo Santurce <\/h6>\n
<\/div>\n 29.50 \u20ac<\/span>\n <\/div>\n

(ajo y guindilla)<\/p>\n <\/div>\n

\n \n
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\n *Suquet de rape <\/h6>\n
<\/div>\n 31.20 \u20ac<\/span>\n <\/div>\n

con langostino, almejas y patatas<\/p>\n <\/div>\n

\n \n
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\n *Lenguado con almendras y patatas confitadas <\/h6>\n
<\/div>\n 32.50 \u20ac<\/span>\n <\/div>\n <\/div>\n
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\n *Dorada a la sal, a la brasa o al horno <\/h6>\n
<\/div>\n 28.50 \u20ac<\/span>\n <\/div>\n <\/div>\n
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\n *Bogavante salteado <\/h6>\n
<\/div>\n 34.50 \u20ac<\/span>\n <\/div>\n

con garbanzos a la marinera<\/p>\n <\/div>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n Carnes <\/h4>\n
\n \n \n <\/svg><\/div>\n <\/div>\n\t\t\t\t\t\t\t<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n *Meloso de ternera <\/h6>\n
<\/div>\n 20.50 \u20ac<\/span>\n <\/div>\n

con cremoso de patata trufada<\/p>\n <\/div>\n

\n \n
\n
\n *Costilla de ternera Black Angus de Nebraska a baja temperatura <\/h6>\n
<\/div>\n 22.50 \u20ac<\/span>\n <\/div>\n

con pur\u00e9 de patata trufado y salsa barbacoa de Jack Daniel's<\/p>\n <\/div>\n

\n \n
\n
\n *Steak tartare cortado a mano <\/h6>\n
<\/div>\n 29.50 \u20ac<\/span>\n <\/div>\n

con helado de mostaza antigua<\/p>\n <\/div>\n

\n \n
\n
\n Solomillo premium al vino tinto <\/h6>\n
<\/div>\n 31.50 \u20ac<\/span>\n <\/div>\n

con foie al grill, chutney de manzana y mel\u00f3n de Cantaloup<\/p>\n <\/div>\n

\n \n
\n
\n *Filete Stroganoff con cremoso de patata trufada <\/h6>\n
<\/div>\n 29.50 \u20ac<\/span>\n <\/div>\n <\/div>\n
\n \n
\n
\n *Entrecot d'Angus madurado <\/h6>\n
<\/div>\n 32.50 \u20ac<\/span>\n <\/div>\n

a la pimienta verde<\/p>\n <\/div>\n

\n \n
\n
\n *Espalda de cordero asada a baja temperatura <\/h6>\n
<\/div>\n 22.50 \u20ac<\/span>\n <\/div>\n

con patatas confitadas<\/p>\n <\/div>\n

\n \n
\n
\n *Nuestro secreto ib\u00e9rico <\/h6>\n
<\/div>\n 21.50 \u20ac<\/span>\n <\/div>\n

con salteado con patatas, pimientos del Padr\u00f3n y cherrys<\/p>\n <\/div>\n

\n \n
\n
\n *Pies de cerdo rustidos <\/h6>\n
<\/div>\n 19.50 \u20ac<\/span>\n <\/div>\n

con gambas y cremoso de patata trufada<\/p>\n <\/div>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n Nuestra brasa <\/h4>\n
\n \n \n <\/svg><\/div>\n <\/div>\n\t\t\t\t\t\t\t<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n *Chulet\u00f3n de vaca madurada (1 kg.) <\/h6>\n
<\/div>\n 65.00 \u20ac<\/span>\n <\/div>\n <\/div>\n
\n \n
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\n *Entrecot d'Angus madurat <\/h6>\n
<\/div>\n 32.50 \u20ac<\/span>\n <\/div>\n <\/div>\n
\n \n
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\n *Solomillo Premium <\/h6>\n
<\/div>\n 30.00 \u20ac<\/span>\n <\/div>\n <\/div>\n
\n \n
\n
\n *Costillas y chuletas de cordero <\/h6>\n
<\/div>\n 20.50 \u20ac<\/span>\n <\/div>\n <\/div>\n
\n \n
\n
\n *Hamburguesa de ternera ecol\u00f3gica del Pirineo <\/h6>\n
<\/div>\n 18.50 \u20ac<\/span>\n <\/div>\n <\/div>\n
\n \n
\n
\n *Muslo de pollo de pay\u00e9s <\/h6>\n
<\/div>\n 15.80 \u20ac<\/span>\n <\/div>\n <\/div>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Los platos de nuestra brasa se pueden acompa\u00f1ar con patatas al caliu o patatas fritas<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t#masiaambrecordsdelpassat
\n#cantravinou<\/span>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t10% IVA INCLUIDO\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

* Nuestras instalaciones no est\u00e1n libres de gluten, pero estos platos los podemos realizar con las m\u00ednimas trazas posibles. Cons\u00faltenos al realizar su comanda.
<\/em><\/p>

Todos los productos crudos o semicrudos se sirven cumpliendo el RD 1420\/2006. Disponemos de las fichas de al\u00e9rgenos de todos los platos para su consulta.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Descarga nuestra carta Para empezar Tostada de pan croissant 22.50 \u20ac con foie braseado, cebolla lionesa y frutos rojos *Cazuela de almejas abiertas 26.80 \u20ac con Txacol\u00ed Crujiente de Txangurro con salsa t\u00e1rtara 15.50 \u20ac croquetas de rustido de Can […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-3463","page","type-page","status-publish","hentry"],"yoast_head":"\nLa carta - Can Travi Nou<\/title>\n<meta name=\"description\" content=\"Carta Can Travi Nou. 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