4 Route De Port Vendres


09 74 56 64 10


The chef prepares a generous and varied cuisine consisting of fish dishes done in the oven, in the plancha, on charcoal grills or in salt crusts. We also offer meat specialities like paella, mariscada or pareillada and especially the cochon de lait or the cargolade! You will have a great time!

Discover our menus:

Convent Menu (€19,90) - Dominican Menu (€29,90) - Children Menu (€10) - Garden Menu (€39,90)

Do not hesitate to download our menu for more information by clicking below:


The Convent Formula

(at lunch, except on Sundays and public holidays)

1 Tapa of your choice and mixed salad
Marinated anchovies, red peppers and pan con tomate speciality
 Whelks, prawns and aioli font
Sainte-Maure cheese salad
2 Tapas of your choice, freshly-made chips
Grilled fish fillet
Fisherman’s cassolette (fish, calamari, mussels) 
Charred Catalan charcuterie skewers (sausage, pudding, coustellou)
Charred Catalan sausage
Crema Catalana, Gypsy’s arm or chocolate mousse

Child Menu

Saucisse grillée ou Filet de poisson frais 

(frites ou riz) 

+ pot glacé

Dominican Menu

Cargolade (20 escargots) 15 min
Collioure plate (marinated anchovies, peppers, escalivada, hard-boiled egg, pan con tomate)
Deep-fried small artichoke hearts with Serrano ham
Gratinated mussels with old Banyuls or aioli
Fish soup with side dish
Assortment of Catalan charcuterie with pan con tomate
Fish fillet and gambas blanquette duo with chanterelles
Whiting a la planxa (whole fish)
 Cuttlefish stew with old Banyuls 
Gratinated cod loin with aioli
Fricasséed calamari and chorizo a la planxa
Catalan Ollada (depending on the season)
 Meat of your choice in *
1 dessert from the meal formula, dessert of the day, Tiramisu, fresh pineapple Carpaccio or raspberry puff pastry

Garden’s Menu

Cargolade (20 escargots) 15 mn 
  Nos 6 huîtres de Bouzigues 
Les oeufs pochés aux girolles, épaule Ibérique Bellota 
Assiette de foie gras de canard mi-cuit maison
Pica pica plate
(Serrano ham, marinated anchovies, red peppers, Manchego cheese, warm sobrassada, deep-fried calamari and brown shrimps, pan con tomate)
 Chef’s seafood gratinated cassolette
 Royal bream or wolf fish fillet a la planxa or charred
Charred fresh tuna steak
Royal bream lasagna with chanterelles
Home-made Zarzuela
Fish parrillada
 (Whole whiting, monkfish, gambas, calamari, mussels) 
Whisky-flambéed wild gambas
Beef steak with Banyuls miroir sauce
Charred lamb chops (depending on the season)
 or oven-roasted lamb shoulder, with vegetables
Previous menus desserts, profiteroles, Iced Grand Marnier Soufflé, Catalan Sundae (nougat and vanilla ice cream, rousquille, honey, whipped cream) or home-made Poire Belle Hélène


Pan con tomate 3.00€
Catalan escalivada 9.00€
Green salad, tomato or mixed salad 5.50€
Marinated anchovies with pan con tomate 7.00€
Aubergines a la planxa 5.00€
Small chorizo a la planxa 7.00€
Warm Iberian sobrassada with honey 6.50€
Catalan sausage 6.00€
Razor clams a la planxa 9.00€
Calamari a la planxa 9.00€
Deep-fried small brown shrimps 6.50€
Deep-fried calamari 8.00€
Deep-fried artichoke heart with Serrano ham 8.00€
Manchego cheese  8.00€

Hot starters

Les oeufs pochés aux girolles, épaule Ibérique Bellota 16.50€
Les noix de coquilles St-Jacques fraîches justes grillées et fines tranches d'épaule ibérique Bellota, quelques girolles 20.00€
Mise en bouche de Rossini de thon 20.00€
Moules p ratinées au vieux Banyuls ou à l'aïoli 12.50€
Escalopes de foie gras poêlé, jus au vieux Banyuls 18.00€
Soupe de poissons et sa garniture 12.50€
La cassolette de fruits de mer gratinée du chef 16.50€
Cargolade (30 escargots cuits à la braise, sel, poivre) 16.00€

Cold starters

Assortment of Catalan charcuterie with pan con tomate 12.50€
Serrano ham plate with pan con tomate  12.50€
Bellota Iberian shoulder plate with pan con tomate 19.00€
Home-made semi-cooked duck foie gras plate with fruit tarte tatin 16.50€
Collioure plate (green salad, anchovies in vinegar, red peppers, escalivada, hard-boiled egg) 12.50€
Fresh scallops carpaccio 16.50€
Spanish salad (green salad, tomato, Manchego cheese, Serrano ham, red onions, pan con tomate)

Small 9,00€


Pica pica plate (green salad, marinated anchovies, red peppers, Manchego cheese, deep-fried calamari and prawns, sobrassada, pan con tomate) 14.00€
Vegetarian plate (Assortment of hot and cold starters) 14.00€

Royal sea salad (green salad, tomato, prawns, deep-fried prawns, razor clams, seared scallops, ½ grilled lobster)



Home-made Zarzuela with ½ lobster (30 mm)   39.00€
Monkfish blanquette with scallops and chanterelles 30.00€

Seared Royal mariscada with persillade and flambéed with Armagnac (gambas, calamari, razor clams, mussels and ½ lobster)

Royal parrillada a la planxa (whole Royal bream, whole whiting, monkfish, catch of the day, gambas, mussels)  39,00€
Winemaker’s plate (monkfish, scallops, seared foie gras, with Banyuls miroir sauce)  39,00€
Royal paella (minimum of 2 persons) (30 min) (monkfish, sausage, coustellou, calamari, gambas, mussels) 25.00€ per person
Royal bream lasagna with chanterelles 25.00€
Cargolade (30 escargots)  16.00€
Cargolade (50 escargots 25.00€
Fricasséed gambas and ½ lobster 39.00€ per pers.
Cuttlefish stew with old Banyuls  20.00€
Whole grilled lobster with butter and fleur de sel, flambéed with Armagnac (600 g) 45.00€
Catalan Ollada every Friday (depending on the season) 20.00€

Whole fish

Whole wild fish = 7.50 €/100 g (wolf fish, bream, gurnard, turbot, John Dory…)
Whole farmed fish = 25.00 €/unit (400/600 g)

Cooking options: char-grilled - salt crust baked
- grilled or a la planxa and pastis-flambéed at your table - oven-baked in the traditional way

Choose your wild fish for one or two persons at our stall. We will weigh and cook it.

This Winter, we will prepare Catalan Ollada every Friday night


6 Bouzigues oysters N°3 9.50€
12 Bouzigues oysters N°3 19.00€
Aioli whelks plate 9.00€
Raw mussels plate 6.00€
Mayonnaise prawns plate  12.00€


SAILOR platter (for one person)

6 oysters, 6 mussels, 6 whelks, 6 prawn


CAPTAIN platter (for 2 persons)

12 oysters, 12 mussels, 12 whelks, 12 prawns


ADMIRAL platter

18 oysters, 18 mussels, 18 whelks, 18 prawns + 1 lobster

½ lobster supplement 22.00€

Grilled fish and crustaceans

Filet de poisson du jour grillé 18.00€
Duo de poisson du jour et gambas en blanquette de girolles 20.00€
Merlan entier grillé à la planxa  20.00€
Dos de morue gratiné â l'aïoli  20.00€
Fricaséed baby calamari and chorizo a la planxa 20.00€
Fresh scallops plate 25.00€
Scallops Rossini with Banyuls miroir sauce 35.00€
Grilled and roasted monkfish medallions with Serrano ham and chorizo 25.00€
Whisky-flambéed wild gambas 20.00€
Monkfish, John Dory, turbot, etc.; Cooking options: char-grilled, salt crust baked, a la planxa or oven-roasted  7.50€/100g
Grilled fresh sole (depending on delivery) 35.00€
Fresh tuna tartare 25.00€
Charred fresh tuna steak with aioli toast 25.00€

Char-grilled meat

*Catalan brochette (sausage, pudding, coustellou) 16.50€
*Catalan sausage 16.50€
*Beef sirloin 18.00€
*Pork cheeks preserved in old Banyuls 18.00€
*Pork tenderloin with chanterelles 18.00€
Entrecôte 20.00€
Entrecôte, rib steak style 75.00€
Duck magret 20.00€
Char-grilled lamb chops 22.00€
Oven-roasted lamb shoulder, with vegetables 25.00€
Beef steak 28.00€
Beef steak Rossini 35.00€
*Home-made beef tartare  18.00€
Sauce supplement (Banyuls, pepper, Roquefort)  3.00€
Chanterelle sauce supplement 4.00€
Seared foie gras escalope supplement 10.00€
Aioli toast supplement 3.00€