Back to top
Skip to main content
Reserve now
L'intempo by Sergi Arola
Call to Reserve: +37793157888
La Fete du Weekend
LA FÊTE DU WEEKEND
Awaken tasty childhood souvenirs with Chef Colin's traditional, time honored menus.

Lunch

STARTERS

DRY BEEF CECINA DE LÉON - 24
with tomato crispy bread
PATA NEGRA IBERIAN HAM - 34
with tomato crispy bread
PATATAS BRAVAS - 12
Sergi Arola style
ANCHOVIES FROM ESCALA - 19
fresh tomato salad
CRISPY PANKO SHRIMPS - 18
with curry mayonnaise
FRIED CHICKEN WINGS - 24
glazed with sweet kimchi cream and green onion
SHRIMPS SALAD - 28
spinach leaves, cassava chips, parmesan, yuzu dressing and truffle oil
BEEF TARTAR - 29
Arola style, soya-ginger
BURRATA WITH BASIL LEAVES - 26
tomato salpicon
TOMATO AND MOZZARELLA COCA BREAD - 18
IBERIC HAM COCA BREAD - 23
tomato and mozzarella
CAESAR SALAD COCA BREAD - 20
romaine lettuce, roasted chicken, anchovy and parmesan

MAIN COURSES

RICE WITH SEASONAL VEGETABLES - 26
RICE WITH LOBSTER - 58
FARM COCKEREL FROM THE CHARCOAL - 28
CHEESE BURGER FROM THE CHARCOAL - 37
garlic bread and french fries
LAMB SHOP FROM THE CHARCOAL - 38
BLACK ANGUS RIB FROM THE CHARCOAL - 42

GARNISH

SEASONAL VEGETABLES CASSEROLE - 18
GRENAILLE POTATOES - 10
on salt crust, green and red mojo sauce
ASADILLO - 14
of red peppers De Piquillo
FRENCH FRIES -
9
- 0.00

DESERTS

PAVLOVA - 15
with red fruits and light lime cream
CRISPY MILK CHOCOLATE - 16
grilled almond turron and homemade whipped cream
ASSORTMENT OF FRUITS -
Watermelon/18 1/2 Melon /15 1/4 Pineapple / 15 Red berries scoop / 18 Seasonal fresh fruits / 20 Royal fruits platter / 62
SCOOP BY LE MERIDIEN -
1 cup 6 – 2 cups 10 – 3 cups / 14 Classic flavors Ice cream Chocolate or Vanilla or coffee or Caramel or Coconut Sorbets Mango or Raspberry or Passion fruit Parfums locaux/Local flavors Glaces/Ice cream Pistache/Pistachio ou/or Noisette/Hazelnut Sorbets Citron/Lemon ou/or Fraise/Strawberry ou/or Pèche/Peach

Dinner

STARTERS

6 OYSTER FINE DE CLAIRE - 27
rye bread and condiments
HOMEMADE FOIE GRAS - 28
tomato jam and toast
DRY BEEF CECINA DE LÉON - 24
with tomato crispy bread
PATA NEGRA IBERIAN HAM - 34
with tomato crispy bread
THIN SLICES OF MARINATED IBERIAN PORK - 22
with green pepper, goat cheese, Apple Granny Smith and green pistachios
SAUTEED MUSHROOMS - 35
garlic and parsley, truffle sabayon
SAUTEED SHRIMPS - 28
with bisque
PATATAS BRAVAS - 12
Sergi Arola style
ASPARAGUS TEMPURA - 20
with Romesco sauce
HAKE FRITTER - 20
with white vermouth mayonnaise
ANCHOVIES FROM ESCALA - 19
and fresh tomato salad
CRISPY PANKO SHRIMPS - 18
with curry mayonnaise
FRIED CHICKEN WINGS - 24
glazed with sweet kimchi cream and green onion
SMOKED SALMON HEART MAISON LE BORVO - 30
horseradish foam
SHRIMPS SALAD - 28
spinach leaves, cassava chips, parmesan, Yuzu vinaigrette and truffle oil
BEEF TARTAR - 29
Arola style, soya-ginger
CRAB SALAD - 26
BURRATA WITH BASIL LEAVES - 26
and tomato salpicon
TOMATO AND MOZZARELLA COCA BREAD - 18
MOZZARELLA COCA BREAD - 19
and fresh goat cheese, spinach, walnut and honey dressing
IBERIC HAM COCA BREAD - 23
tomato and mozzarella cheese
CAESAR SALAD COCA BREAD - 20
romaine lettuce, roasted chicken, anchovie and parmesan cheese

MAIN COURSES

RICE WITH SEASONAL VEGETABLES - 26
LOBSTER RICE - 58
FIDEO PASTA - 32
Vermicelli pasta with cuttlefish ink and squid, aioli sauce
RIGATONI PASTA - 28
with mushrooms, shallots, bacon, parmesan
FARM COCKEREL FROM THE CHARCOAL - 28
LAMB CHOPS FROM THE CHARCOAL - 38
CHEESEBURGER FROM THE CHARCOAL - 37
Garlic bread and French fries
BLACK ANGUS RIB FROM THE CHARCOAL - 42
PRIME RIB FROM THE CHARCOAL - 94
For 2 pers

GARNISH

SEASONAL VEGETABLES CASSEROLE - 18
CRISPY FRENCH FRIES - 13
organic egg, ham and parsley
GRENAILLE POTATOES - 10
on salt crust, green and red mojo sauce
EGGPLANT FRITTERS - 9
RED PEPPERS ASADILLO DE PIQUILLO - 14

DESERTS

PAVLOVA - 15
with red fruits and light lime cream
TURRON - 16
Crispy milk chocolate, grilled almond turron and whipped cream
WHISKEY TART - 16
whipped Dulcey chocolate ganache, hazelnut praline milk
CATALAN CREAM FOAM - 19
Vanilla pannacotta, peach rhubarb sorbet and butter shortbread crumble
ASSORTMENT OF FRUITS -
Watermelon/18 1/2 Melon /15 1/4 Pineapple / 15 Red berries scoop / 18 Seasonal fresh fruits / 20 Royal fruits platter / 62
SCOOP BY LE MERIDIEN -
ICE CREAM Chocolate, Vanilla, Coffee, Caramel, Coconut SORBETS Mango, Raspberry, Passion fruit LOCAL FLAVOURS Pistachio, Hazelnut LOCAL FLAVOURS SORBETS Lemon, Strawberry, Peach 1 scoop - 6 2 scoops - 10 3 scoops - 15

Room Service

For any service request without food & beverage, a cover charge will be invoiced of 6€.

STARTERS AND SNACKING

CAESAR SALAD - 28
roman salad, Ceasar sauce with anchovies, cherry tomatoes and parmesan with additional roasted chicken 31 with additional marinaded shrimps 33
DRY BEEF CECINA DE LÉON - 26
with tomato crispy bread
SEASONAL VEGETABLES SOUP - 21
SHRIMPS SALAD - 30
spinach leaves, cassava chips, parmesan, yuzu dressing and truffle oil
CLUB SANDWICH - 32
roasted chicken, turkey bacon, boiled egg, tomato and salad served with mesclun and french fries
SMOKED SALMON FROM SCOTTISH - 32
fresh cheese cream with chives, Nordic bread, lettuce leaves and vegetables pickles
BEEF TARTAR - 31
Arola style and soya-ginger
BURRATA - 29
with basil and tomato salpicon
CHEESE BURGER - 37
garlic bread and french fries
PIZZA - 27
margherita / regina / grilled vegetables with additional topping, Parma ham and tuna in oil / 8
CRISPY PANKO SHRIMPS - 20
with curry mayonnaise and mild red pepper
FRIED CHICKEN WINGS - 27
glazed with sweet kimchi cream and green onion
FRENCH FRIES - 11

PASTA AND RISOTTO

TAGLIONI OF SHRIMPS - 34
spinach leaves and saffron sauce

LAND SIDE / SEA SIDE

RIB EYE BLACK ANGUS - 46
french fries and bearnaise sauce
FILLET OF SEABASS - 39
with sundried tomato sauce and casserole of seasonal vegetables

CHEESES AND DESERTS

CHEESES SELECTION - 21
salad and condiments
CRISPY MILK CHOCOLATE - 18
grilled almond turron and homemade whipped cream
SEASONAL FRESH FRUIT PLATE - 22
SCOOP BY LE MERIDIEN -
classics flavors ice cream : chocolate / vanilla / coffee / caramel / coconut sorbet : mango, raspberry, passion fruit locals flavors : ice cream : pistachio / hazelnut sorbet : lemon, strawberry, tangerine 1 scoop 7 2 scoops 11 3 scoops 16

KIDS MENU

LUNCH + DINNER -
Chicken breast / 20 Napolitan taglioni /17 Chicken nuggets / 17 Fish filet of the day / 17 Hamburger ou cheeseburger / 22 Garnish choice Basmati rice or steamed vegetables or french fries (V)

Room Service Drinks

WHITE WINE

AOP Côtes de Provence - 49
PROVENCE
Puligny-Montrachet - 305
Bourgogne
Château de Chamirey - AOP Mercurey - 95
Domaine du Paternel Famille Santini - AOP Cassis - 80
COTE DE PROVENCE
Baron de L - AOP Pouilly Fumé - 190
LOIRE - Magnum / 390
Domaine de Perrière Mégalithe - AOP Sancerre - 120
LOIRE
Vincent Girardin Les Narvaux - AOP Meursault - 225
BOURGOGNE
Domaine Michel Rey "Sur la Roche" - AOP Pouilly Fuissé - 115
BOURGOGNE
Domaine Chanson "Les Clos" - AOP Chablis Grand Cru - 200
BOURGOGNE
Domaine Figuière - AOP Côtes de Provence demi bouteille - 50
PROVENCE
Isola dei Nuraghi Capichera - IGT Sardaigne - 110
ITALIE
Umbria Cervaro - IGT Lazio - 180
ITALIE
Prosecco Fernando Pensato - 85
ITALIE

RED WINE

AOP Côtes de Provence - 49
PROVENCE
Pascal Jolivet - AOP Sancerre - 85
LOIRE
Château Nenin - AOP Pommerol - 245
BORDEAUX
Château Dauzac - 5ème Grand Cru Classé - AOP Margaux - 120
BORDEAUX
Clos de l’Oratoire des Papes - AOP Châteauneuf du Pape - 145
CÔTES DU RHÔNE
Château Font du Broc - AOP Côtes de Provence - 99
Provence
Carlin de Paolo Barbera d'Asti - 80
Italia
Gianni Gagliardo - DOCG Barolo - 170
ITALIE
Château Vignelaure - AOP Coteaux d'Aix en provence - 95
PROVENCE
Schuchmann Kakhetian Saperavi - 99
GEORGIE

ROSE WINE

Domaine Ott - AOP Côtes de Provence - 95
PROVENCE
Domiane Pampelonne - AOP Côtes de Provence - 90

BY THE GLASS

Champagne Laurent Perrier rose - 25
PROVENCE
Laurent Perrier Brut - 21
Prosecco - 17

WHITE CHAMPAGNE

Laurent Perrier - 115
demi / 70 - Magnum / 210 - Jéroboam / 460
Philipponnat Blanc de Noirs - 170
Amour de Deutz - 390
Dom Perignon - 420
Krug “ Grande cuvee” - 450
Ruinart Blanc de Blanc - 290
magnum / 600
Berlucchi 61 Nature - 125

ROSE CHAMPAGNE

Laurent Perrier rosé - 215
75cl
Charles Heidsieck rosé - 195
Ruinart rosé - 290
Cristal Roederer rosé - 560
Dom Ruinart rosé - 655
Berlucchi 61 Nature - 175

BEVERAGES TEA + COFFEE

Teas and herbals, regular or decaf - 9
Hot chocolate - 9
Expresso - 7.50
Double expresso - 9
American coffee - 9
Decaf espresso - 7.50
Cappuccino - 9
Coffee with milk - 9
Latte Macchiato - 9
Milk - 7.50
whole, semi-skimmed, soya, almond

STILL WATERS

Evian -
1 L / 10.50 0.5 L / 9.50

SPARKLING WATERS

Badoit -
1 L / 10.50 0.5 L / 9.50
Perrier - 9.50
0.33 L

SODAS

Soft drinks - 9.50
Schweppes Tonic, Lemonade - 9.50

BEERS

Carslberg - 12
1664 Blanche - 12
1664 0.0 (non alcoholic) - 12
Leffe - 12
Blue Coast - 12
Blue Coast IPA - 15
Chouffe Blonde - 15
Chouffe Brune - 15

Only from 7:00 to 11:00

WHIMS

6 OYSTER FINE DE CLAIRE - 30
Rye bread and condiments
SMOKED SALMON HEART MAISON LE BORVO - 33
Horseradish foam
HOMEMADE FOIE GRAS - 32
Tomato, jam and toast
PATA NEGRA IBERIAN HAM - 36
With tomato crispy bread

OUR CLASSICS

CRAB SALAD - 30
THIN SLICES OF MARINATED IBERIAN PORK - 25
Green pepper, goat cheese, appel Granny Smith and green pistachio

RICE & PASTAS

LOBSTER RICE - 62
VERMICELLI PASTA - 36
With cuttlefish and squid ink, aioli sauce
RIGATONI - 30
With mushrooms, bacon, parmesan cheese

FROM THE CHARCOAL

FARM COCKEREL - 32
Potatoes in salt crust, Mojo sauce
LAMB CHOPS - 42
Egglant fritters

DESERTS

PAVLOVA WITH RED FRUITS - 18
Light lime cream