WELCOME HOME

Come on in. Welcome to Semproniana, where you’ll discover cuisine that’s delicious and surprising, bringing tradition together with innovation. But come above all to enjoy your time with us. You’re welcome to ask for Ada your host, she’ll always be here for you.

Our menu is just for you! Dishes to share, or to enjoy on your own. Depending on your appetite or what you really want to eat.

No menu

Lunch Special
From Monday to Friday except holiday

Sautéed vegetables with pesto sauce
Macaroni with bolognese sauce
Sweet potato soup
Black sausage stuffed potato
Green salad with salmon and avocado
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Catch of the day
Chicken tight with coconut and curry sauce
Pork loin with mushrooms
Roast beef with apple
Noodles with artichokes sauceVegetarian
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Carrot cake
Chocolate cake
Yogurt with berries
Fresh cheese, honey and nuts
Fruit
Almond cake with lemon curd

Take Away or Delivery: 15 € + 5€ (delivery)

Clinic Hospital workers: 10€ (Take Away only)

Ditadit "Semproniana's homemade tapas"

A complet starter to complement with a main course or a dessert

Available from Monday until Sunday, lunch or dinner. Also for take away and delivery.

Bookings via our website, by email to semproniana@semproniana.net or by phone at 93 453 18 20

Our croquettes (1 u. chicken i 1 u . mushrooms)
Semproniuggets
Sweet potato "bravas"
Marinated salmon skewer
Duck and Apple wrap
Couscous with vegetables, mint oil and fried corn

15€ per person
(transport 5€)

2 people minimum

The 3.0@ menu

A selection of hits: the dishes that have lasted longer in our menu

Black venere rice with Maó cheese
Little cannelloni stuffed with black botifarra sausage
Exotic tartar of prawns

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Rack of pork with Catalan-style sweet and sour
o
Tuna with spicy peanuts

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Top three desserts

Tasting Menu

A grand menu in small format

A selection of six first courses
Fried egg explosion, Couscous salad, Venere rice,
Black sausage stuffed small canelloni, Prawns tartar, our backup

Half-portion of market-fresh fish
Half-portion of duck's breast with orange sweet and sour sauce

Three small portions of our homemade desserts

SEMPRONIANA

In 1993, Santi Alegre and I, Ada Parellada, rented a large space in the centre of Barcelona’s Eixample district. It had previously belonged to an old and rather beautiful publishing house that had just closed shop. So we substituted the books for menus and the letters for dishes, hoping to fill the place with baked sea bass, lots of black Catalan botifarra sausage and chocolate delirium tremens. And we called it Semproniana.