NU, meaning 'naked' in Catalan, takes cooking towards stripping away the superfluous to focus on what truly matters: the product, the territory and the culinary gesture.
At NU, each dish starts from a main ingredient presented as honestly as possible. Technique is placed at the service of the product, not the other way around. The menu offers a journey through the gastronomic landscape of the Terres de l'Ebre, from a contemporary perspective.
Nu Origen
The complete experience.
Nu Essència
A journey through the menu's main dishes, shorter without losing its identity.
NU Summer
Each week Chef Vicent Guimerà designs a special weekly menu to enjoy the haute cuisine of the Terres de l'Ebre from Wednesday to Sunday.
With curiosity and eagerness we open the bottle. We discover passion, sincerity, nature, tenacity, culture… A whole sensory experience that creates unique, unforgettable moments, which at Antic Molí we strive to live to the full and with excellence at the table, guided by our sommelier.
«The wines on this list, launched in 2026, have been carefully selected with the aim of offering pleasure»
They are extraordinary on the palate and the nose; very special wines that reflect work done with great care and respect for the land and the vine. They also exude personality and express their origin and the careful, artisanal work behind them.
View wine list
APERITIFS
COURGETTE FLOWER and “cap i pota”
EGG and Crystal prawn
STARTERS
FIGS, fig leaf and cheese
KING PRAWNS, onion and citrus
WHITE BEANS, cod tripe and romesco
RICE with red prawn
SEA BASS, Donostia-style
DUCK with seasonal mushrooms
DESSERT OF YOUR CHOICE
TIRAMISU with Calmante coffee from Ulldecona
ROCKET and carob
THIS MENU MAY VARY DEPENDING ON SEASON AND DAY
LEAF of white oak
LAMB’S LETTUCE and cheese
VEGETABLE SOBRASADA and honey
BEETROOT and ox tongue
BIKINI of “Cor de Bosc”
CELERY, Sarrión caviar and sturgeon
FIG LEAF and oyster
LEEK and monkfish
PARSNIP and sea anemones
RED PEPPER and cod
TENDONS and langoustine
AUBERGINE and eel
PRAWN from Tarragona
CHIVES and skate
SUMMER TRUFFLE and aged beef fillet
ORANGE, barrel-aged vermouth and green olives
WALNUTS and goat’s milk
ROCKET and carob
LEAF of white oak
VEGETABLE SOBRASADA and honey
BIKINI of “Cor de Bosc”
CELERY, Sarrión caviar and sturgeon
FIG LEAF and oyster
LEEK and monkfish
TENDONS and langoustine
AUBERGINE and eel
RICE with red prawn
CHIVES and sea bass
SUMMER TRUFFLE and aged beef fillet
ORANGE, barrel-aged vermouth and green olives
WALNUTS and goat’s milk
THIS MENU MAY VARY DEPENDING ON SEASON AND DAY
