Our cuisine seeks to convey a personal hallmark; to know each product’s qualities and capitalise on their potential, combining tradition, techniques and innovation without any cultural barriers, and create a fun and surprising experience.

At ATICCOOK we work hand in hand with Bulthaup kitchens and are in tune with their concept and philosophy. Thus we have created a unique space and our own restaurant concept, where eating, cooking and living spaces are all integrated into one in a natural way. 

Thanks to the resources and infrastructure that we have, and ensuring the quality of our service, we offer a one-off tasting menu which changes each season.

Tasting menu

  • Fried egg with potatoes and ham

  • Crunchy airbag of goat cheese foam, quince and raspberry

  • Croquettes of black squid and shrimp rice


  • Artichoke Carpaccio with salty foie shavings and fresh sprouts salad. 
  • White prawn with iced garum tomato powder and cold apple and celery soup.
  • Grilled vegetables emultion ("espencat"), flamed "musola", crunchy pig skin and "La Marina" herbs.
  • Roasted chicken broth, fresh corn, apple, "Raïm de pastor" and summer truffle, with its yellow pepper bread.
  • Crunchy pig rib "canelloni", sweet potato, mushrooms and chestnuts.


  • Snow yogurt, peach sorbet, textures of Basil and black lemon Marmalade.

  • Pumpkin coulant with lime ice cream and curry biscuit