Memòries – Eboca Restaurantes

SEE IMAGE GALLERY

Memòries Restaurant

Rewriting the memories of Catalan cuisine in the Caribbean

Delicate, creative and innovative culinary art based on traditional Catalan cuisine with Mexican nuances. The most traditional recipes of Catalonia interpreted by Chef John de Sola, achieve a fusion of aromas, flavors and textures, exquisite for the palate.
We are a team characterized by being passionate creators of unforgettable experiences. Our goal in each service is to offer the perfect harmony where each and every one of the senses are pleased and act as guides during a journey that moves between the traditions of Catalan haute cuisine and engineering to reinvent its gastronomic legacy with local products.

Dress code: Smart Casual

Ladies: No sandals

Gentlemen: Collared shirt/ Long trousers/ Closed shoes

Our Menu

STARTERS
- CALÇOTS: Mexican style romesco, ashes flavored vinaigrette and charcoal oil and charcoal activated rock.
  
  $333 MXN / $18 USD
- ARTICHOKES : Green pipian pine nuts, creamy celeriac, diced iberian ham, emulsion of pink pine nuts and white truffle oil and seasonal truffle.
  
  $481 MXN / $26 USD
- ESQUEIXADA: Moon snapper cured, marinated carrots, black olive caviar, clarified tomato water gelification, osmotized red onion mayan style.
  
  $333 MXN / $18 USD
- STEAK TARTAR: Mexican nuances, chipotle mayonnaise, freeze-dried esquite, avocado emulsion, green tomatillo and jalapeño.
  
  $333 MXN / $18 USD
- CANNELONI : Roasted chicken, foie gras, crunchy paper chicken skin.
  
  $555 MXN / $30 USD
- LLAMPUGA AND DECONSTRUCTED ESCALIVADA COCA :Llampuga, creamy roasted vegetables, onion glass, dehydrated sobrasada, eggplant sableé, gummies of roasted red pepper juice and melipona honey.
  
  $333 MXN / $18 USD
MAIN COURSE
- MAR I MONTANYA : Pork belly, Denia Shrimp, slated almond praliné, buttercream roasted garlic, parsley gel, la choron foam with chipotle and chicken demiglace pollo.
  
  $629 MXN / $34 USD
- CATALAN STYLE FISH : Fish of the day cooked in the sous-vide, veloute, sauteed spinach with salted pine nuts and crunchy tatemado garlic coral.
  
  $629 MXN / $34 USD
- “SOCARRAT” RICE : Carpaccio prawns, all i oli made it with prawns.
  
  $555 MXN / $30 USD
- INGOT: Yucatecan pork ingot, cabbage and Iberian trinxat chip, creamy white bean and demiglace.
  
  $555 MXN / $30 USD
- PRAWN SUQUET: Prawn cooked at low temperature with emulsion of its own coral, crunchy legs, seaweed sand and nuts.
  
  $856 MXN / $46 USD
- MELOSO ANGUS RICE: Herb all i oli, Canadian Angus beef.
  
  $555 MXN / $30 USD
- FRICANDO DE WAGYU: Huitlacoche toffee, hoja santa gel, almond cramble and chocolate reduction.
  
  $1036 MXN / $56 USD
- RIB EYE: Josper cooked, sweet potato, beet, roasted cauliflower.
  
  $856 MXN / $46 USD
DESSERTS
- MEL I MATÓ: Yuzu honeycomb, sugared pine nuts, tangerine gel and Rosemary sorbet.
  
  $296 MXN / $16 USD
- FRESA DEL MARESME: Strawberry sorbet, licorice ice cream and beach rock made it with strawberry brine, beet crumble covered with gold dust making a tribute to the golden coast.
  
  $296 MXN / $16 USD
- CATALAN CREAM: Free-range egg, sour apple and caramel.
  
  $296 MXN / $16 USD
- HABA DE CACAO:Chocolate, bread, oil and salt.
  
  $296 MXN / $16 USD

DOWNLOAD OUR MENU PDF

$2,220 / $120 USD per person
- CROQUETTE: Liquid croquette of iberian ham and ham gelée.
- TACO: Sweet potato taco with seabass brandada.
- BREAD, HAM AND TOMATO: Cristal bread, seaham and tomato air.
- MIMÉTIC OLIVE: chef´s surprise.
- MENJAR BLANC: Green tomatillo granita with tequila reposado and menjar blanc foam.
- CALÇOTS: Mexican style romesco, ashes flavored vinaigrette and charcoal oil and charcoal activated rock.
- LLAMPUGA AND DECONSTRUCTED ESCALIVADA COCA :Llampuga, creamy roasted vegetables, onion glass, dehydrated sobrasada, eggplant sableé, gummies of roasted red pepper juice and melipona honey.
- ARTICHOKES: Green pipian pine nuts, creamy celeriac, diced iberian ham, emulsion of pink pine nuts and white truffle oil and seasonal truffle.
- ESQUEIXADA: Moon snapper cured, marinated carrots, black olive caviar, clarified tomato water gelification, osmotized red onion mayan style.
- CANNELONI: Roasted chicken, foie gras, crunchy paper chicken skin.
- CATALAN STYLE FISH : Fish of the day cooked in the sous-vide, veloute, sauteed spinach with salted pine nuts and crunchy tatemado garlic coral.
- “SOCARRAT” RICE: Carpaccio prawns, all i oli made it with prawns.
- MAR I MONTANYA : Pork belly, Denia Shrimp, slated almond praliné, buttercream roasted garlic, parsley gel, la choron foam with chipotle and chicken demiglace pollo.
- MEL I MATÓ: Yuzu honeycomb, sugared pine nuts, tangerine gel and Rosemary sorbet.
- MARESME STRAWBERRY : Strawberry sorbet, licorice ice cream and beach rock made it with strawberry brine, beet crumble covered with gold dust making a tribute to the golden coast.