{"id":574,"date":"2026-03-04T12:42:29","date_gmt":"2026-03-04T12:42:29","guid":{"rendered":"https:\/\/sinofos.cat\/menu\/"},"modified":"2026-04-15T09:48:01","modified_gmt":"2026-04-15T09:48:01","slug":"menu","status":"publish","type":"page","link":"https:\/\/sinofos.cat\/en\/menu\/","title":{"rendered":"Menu"},"content":{"rendered":"
\n
\n
\n

MENU<\/h1>\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n
\n
\n
\n

DISHES<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Joselito Ham<\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

\u20ac30<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Bread with tomato \/ with garlic and parsley <\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

\u20ac4.50<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Grilled Guillardeau oyster no. 1<\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

\u20ac7\/each<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Grilled Bouchot mussels<\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

\u20ac14<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Roasted pumpkin with stracciatella, tomatillo vinaigrette, and peanuts<\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

\u20ac13<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Grilled cabbage with Thai curry, smoked eel, egg yolk, and hazelnuts <\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

\u20ac14<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Santa Pau beans with \"pil-pil\" made from their own water and grilled cod cheeks<\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

\u20ac22<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Veal sweetbreads, glazed Tramuntana vegetables, and veal jus<\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

\u20ac17<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Stewed Iberian pork cheek with mashed potatoes and mustard <\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

\u20ac20<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Beef steak tartare with creamy egg yolk<\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

\u20ac22<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Brioche roll with black trumpet mushrooms, \"botifarra del perol\" sausage, parmesan, and egg yolk <\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

\u20ac14<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Grilled marinated pork mask, cr\u00e8me fra\u00eeche with roasted garlic, and \"piparra\" peppers<\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

\u20ac18<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Madrid-style tripe \"La Tasquita de Enfrente\" style <\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

\u20ac16<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Sinofos Burger<\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

\u20ac18<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Grilled market fish, beurre blanc, capers, and pearl onions<\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

\u20ac18<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n

\n
\n
\n

RICE AND PASTA<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Macaroni with sausage, pork ribs, and b\u00e9chamel au gratin<\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

\u20ac16<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Roasted noodle casserole<\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

\u20ac26<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Dry rice with \"botifarra\" sausage, chicken, and \"perol\" sausage with garlic mousseline <\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

\u20ac40<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Dry rice with sea cucumbers<\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

\u20ac45<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Dry rice with Blanes shrimp <\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

\u20ac55<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

(Noodle and rice dishes are recommended for two people)<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n

\n
\n
\n

GRILL<\/p>\n<\/div><\/div>\n\n

SEA<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Large Blanes shrimp<\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

100g \/ \u20ac27<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Market fish<\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

100g \/ \u20ac9<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Grilled Don Bocarte octopus with paprika oil <\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

\u20ac37<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

LAND<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Iberian pork \"pluma\"<\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

300g \/ \u20ac38<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Confit suckling lamb shoulder finished on the grill<\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

\u20ac40<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

White veal Cowboy steak<\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

600g \/ \u20ac53<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Simmental Ribeye<\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

500g \/ \u20ac50<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Friesian bone-in fillet<\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

400g \/ \u20ac48<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Girona Black Angus Tomahawk 1.5 kg<\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

1.5kg \/ \u20ac140<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

T-BONE STEAK<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Leik\u00e1n old cow beef<\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

100g \/ \u20ac11<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

SIDES<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

French fries with peppers <\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

\u20ac7<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Grilled baby gems with brown butter and soy <\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

\u20ac7<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Homemade pickles<\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

\u20ac6<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Confit \"escalivada\"<\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

\u20ac7<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Confit leeks <\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

\u20ac6<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n

\n
\n
\n

DESSERTS<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

SINOFOS Cheesecake half \u20ac9 \/ whole<\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

\u20ac16<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Chocolate cake<\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

\u20ac8<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Crema Catalana with chocolate <\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

\u20ac8<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Passion fruit PIE<\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

\u20ac7<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Seasonal fruit Tatin with cr\u00e8me anglaise<\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

\u20ac9<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Marinated strawberries with smoked sheep's milk ice cream<\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

\u20ac8<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

Spanish French toast with chocolate sorbet (12 minutes) <\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

\u20ac11<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n

\n
\n

EL TALL cheese selection <\/p>\n<\/div><\/div>\n<\/div>\n\n

\n

\u20ac18<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n

\n
\n
\n
\n
\"\"<\/figure><\/div><\/div>\n\n
\"\"<\/figure><\/div><\/div>\n\n
\"\"<\/figure><\/div><\/div>\n\n
\"\"<\/figure><\/div><\/div>\n\n
\"\"<\/figure><\/div><\/div>\n\n
\"\"<\/figure><\/div><\/div>\n\n
\"\"<\/figure><\/div><\/div>\n\n
\"\"<\/figure><\/div><\/div>\n\n
\"\"<\/figure><\/div><\/div>\n\n
\"\"<\/figure><\/div><\/div>\n\n
\"\"<\/figure><\/div><\/div>\n<\/div>
<\/div>
<\/div><\/div><\/div><\/div>\n<\/div>\n<\/div>\n\n
\n
\n
\n
\n
<\/span><\/div>\n\n

An excellent Girona restaurant to enjoy the local essence of the Costa Brava<\/p>\n<\/div><\/div>\n\n

<\/span><\/div>\n<\/div>\n\n
\n

Marta Garreta<\/p>\n<\/div><\/div>\n\n

El Nacional<\/p>\n<\/div><\/div>\n<\/div>\n<\/div><\/div>

\n
\n
<\/span><\/div>\n\n

Restaurant of the week in GastroSpain. 2025\/7: Sinofos <\/p>\n<\/div><\/div>\n\n

<\/span><\/div>\n<\/div>\n\n
\n

Jenifer Hamm<\/p>\n<\/div><\/div>\n\n

Gastro Spain<\/p>\n<\/div><\/div>\n<\/div>\n<\/div><\/div>

\n
\n
<\/span><\/div>\n\n

Chef MARC RAMOS<\/strong> establishes himself as the head of this Girona gastronomic tavern proposal.<\/p>\n<\/div><\/div>\n\n

<\/span><\/div>\n<\/div>\n\n
\n

Philippe Regol<\/p>\n<\/div><\/div>\n\n

Observaci\u00f3n Gastron\u00f3mica<\/p>\n<\/div><\/div>\n<\/div>\n<\/div><\/div>

\n
\n
<\/span><\/div>\n\n

The spirit of Si No Fos distills a desire for disruption but also a certain nostalgia.<\/p>\n<\/div><\/div>\n\n

<\/span><\/div>\n<\/div>\n\n
\n

Time Out<\/p>\n<\/div><\/div>\n<\/div>\n<\/div><\/div>

\n
\n
<\/span><\/div>\n\n

Sinofos proves that simplicity is often indeed a virtue<\/p>\n<\/div><\/div>\n\n

<\/span><\/div>\n<\/div>\n\n
\n

Gu\u00eda Repsol<\/p>\n<\/div><\/div>\n<\/div>\n<\/div><\/div>

\n
\n
<\/span><\/div>\n\n

A restaurant with a modern, urban, and industrial feel, dominated by black tones, whose name recalls the public benches where the unemployed sit.<\/p>\n<\/div><\/div>\n\n

<\/span><\/div>\n<\/div>\n\n
\n

Michelin Guide<\/p>\n<\/div><\/div>\n<\/div>\n<\/div><\/div>

\n
\n
<\/span><\/div>\n\n

Opened just four years ago, Sinofos has already become a cult spot in Girona. What's behind its success?<\/p>\n<\/div><\/div>\n\n

<\/span><\/div>\n<\/div>\n\n
\n

Rais Esteve<\/p>\n<\/div><\/div>\n\n

7 Can\u00edbales<\/p>\n<\/div><\/div>\n<\/div>\n<\/div><\/div>

\n
\n
<\/span><\/div>\n\n

Time to rebel<\/p>\n<\/div><\/div>\n\n

<\/span><\/div>\n<\/div>\n\n
\n

Ivan D\u00edez \u00b7 Carles Dom\u00e8nech \u00b7 Adri\u00e0 Albets<\/p>\n<\/div><\/div>\n\n

Mengem!<\/p>\n<\/div><\/div>\n<\/div>\n<\/div><\/div>

\n
\n
<\/span><\/div>\n\n

Si No Fos Restaurant: the modern vibe and the brain croquette<\/p>\n<\/div><\/div>\n\n

<\/span><\/div>\n<\/div>\n\n
\n

Pau Aren\u00f3s<\/p>\n<\/div><\/div>\n\n

El Peri\u00f3dico<\/p>\n<\/div><\/div>\n<\/div>\n<\/div><\/div><\/div><\/div><<\/span><\/span>=<\/span><\/span>

<\/div><\/div>\n<\/div>\n<\/div>\n\n
\n
\n
<\/div><\/div>\n<\/div>\n<\/div>\n\n
\n
\n

VISIT US<\/h2>\n<\/div><\/div>\n\n

Pla\u00e7a de Catalunya, n\u00ba25 B \u00b7 17002 Girona<\/p>\n

Monday - Thursday - Friday - Saturday - Sunday:
\n1:15 PM to 3:30 PM and 8:15 PM to 10:30 PM<\/p>\n

Tuesday - Wednesday: Closed<\/p>\n<\/div><\/div>\n\n

View map<\/a><\/div>\n<\/div>\n\n
\n

RESERVATION<\/h2>\n<\/div><\/div>\n\n

Planning a lunch or dinner with family or friends? Book now!<\/p>\n<\/div><\/div>\n\n

Book now<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-574","page","type-page","status-publish","hentry"],"dsm_author":{"name":"Cactus SenyGrafic","avatar_url":"https:\/\/secure.gravatar.com\/avatar\/bb454ee17ba8e47272d849674b566136b7ec16cd0105cc978af9d0592d1fb69a?s=96&d=mm&r=g","archive_link":"https:\/\/sinofos.cat\/en\/author\/cactussenygrafic\/","biodata":""},"dsm_categories":[],"dsm_attachment_categories":[],"dsm_featured_image":null,"acf":[],"_links":{"self":[{"href":"https:\/\/sinofos.cat\/en\/wp-json\/wp\/v2\/pages\/574","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sinofos.cat\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/sinofos.cat\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/sinofos.cat\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/sinofos.cat\/en\/wp-json\/wp\/v2\/comments?post=574"}],"version-history":[{"count":4,"href":"https:\/\/sinofos.cat\/en\/wp-json\/wp\/v2\/pages\/574\/revisions"}],"predecessor-version":[{"id":771,"href":"https:\/\/sinofos.cat\/en\/wp-json\/wp\/v2\/pages\/574\/revisions\/771"}],"wp:attachment":[{"href":"https:\/\/sinofos.cat\/en\/wp-json\/wp\/v2\/media?parent=574"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}