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This Christmas we have prepared unforgettable menus with serious wow-factor – an experience to savour alongside exceptional service in the easy atmosphere of the Atico Restaurant.

For Christmas Eve, chef Ramón Freixa has prepared a special, six-course menu featuring a selection of amuse-bouche before taking you on a journey of his most celebrated dishes: a liquid foie bonbon with crayfish carpaccio, porcini and samphire, a brochette of hake steamed in seaweed with micro vegetables and poultry brodo, crispy pressed lamb with pumpkin and wine tannins, pre-dessert and dessert that reflect his passion for sweets.

For the last day of the year we’re offering favourites like suckling pig confit with root vegetable stew, carabinero ravioli with sprouts and tender leaves; a veloute of their corals in Oloroso sherry with a potato croquette and caviar, or sea bass with roast zucchini, green pods, truffled sabayon and smoked bacon. Aperitif, drinks, dessert and pre-dessert, cocktails and an open bar until 1.30am included.

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