Bar Pere Menu
Bar Pere menu gallery
Choose your favorite dish
Entrantes/Starters
Teriyaki chicken wings
Ensaladilla con Mejillones y mayonesa montada de escabeche
A elegir: Pollo & Verdura o Gamba Kimchi
Quisquilla, Chipirón en su tinta, Rabo de Toro, Boletus, Jamón Ibérico
Mayonesa de Wasabi, Salsa de Mostaza, Cebolla crujiente y Sal Negra. Cheddar con Jamón crujiente, Salsa de Ajo y Especias.
Ensaladas / Salads
Mézclum, Tomate Cherry, Cebolla crujiente, Pasas, Pan de "puff" artesano relleno de Pollo Especiado, y nuestras Salsas. Mezclum, Cherry Tomato, Crunchy Onion, Raisins, Artisan "pouf" bread stuffed with Spiced Chicken, and our Sauces.
Mézclum, Queso de Cabra, Frutos Secos, Salsa Mostaza Miel con Reducción P.X. Mezclum, Goat Cheese, Dried Fruits, Honey Mustard Sauce with P.X. Reduction.
Espinacas salteadas con Gorgonzola, Gambas y Bacon. Sautéed Spinach with Gorgonzola, Prawns and Bacon.
Nuestras creaciones / Our creations
Magret de Pato rebozado con Panko, Chips de Patata, Salsa de Manzana y Salsa BBQ japonesa. Duck Magret in Panko Breadcrumbs, Potato Chips, Applesauce and Japanese BBQ Sauce.
Ternera Salteada con Sweetchili, sesamo, almendra (sobre una base de arroz basmati con huevo y barbacoa japonesa). Sauteed Ternera with Sweetchili, sesame, almond (on a base of basmati rice with Japanese hue and barbacoa).
Crushed pulp over boniato cream
Secreto Trinchado, Crema de Turrón y Chutney de Níspero. Carved Meat, Nougat Cream and Loquat Chutney.
Fideos Thai de Arroz, Salsa de Ostras, Verduras Salteadas y Gamba. (Picante) Thai Rice Noodles, Oyster Sauce, Sautéed Vegetables and Shrimp. (Spicy)
Creppe de Foie con Salsa de Berenjena y Mermelada de Tomate. Foie Crepe with Aubergine Sauce and Tomato Marmalade.
Crepe relleno de Queso de Cabra y Gouda con Salsa de Brie y Gorgonzola, Cebolla crujiente. Goat Cheese and Gouda Stuffed Crepe with Brie and Gorgonzola Salsa, Raw Onion.
Sugerencias Semanales / Weekly Suggestions
quid Andalusian style with chickpea flour and two sauces.
Marinated Salmon Tartar.
Citrus marinated cassava
Pulpo al horno con Aceite de oliva Virgen y Sal Negra. Baked Octopus with Virgin Olive Oil and Black Salt
Lomo de bacalao cocinado a baja temperatura (150/200gramos aprox) sobre una parmentiere de patata y aceite de trufa blanca. Bacalao loaf cooked at low temperature (150/200 grams approx) over a parmentiere of patata and white truffle oil.
BBQ Pork Ribs cooked at Low Temperature.
Para los niños
Nuggets de pollo fresco rebozado, especias y acompañados de unos dados de patata fresca. Nuggets of fresh roasted chicken, spices and accompanied by a few pieces of fresh potato.
Un final Dulce
From a reviewer’s perspective, the menu at Bar Pere in Callosa d’en Sarrià presents a varied and modern mix of Mediterranean-inspired dishes with some international touches, offering a broad selection that works for both casual dining and more curated meals. The starters set a strong opening with Alitas de pollo teriyaki, Ensaladilla Mejillones / Russian Salad, Gyozas, Croquetas Gourmet, and Nuestras Bravas, giving a balance between traditional Spanish tapas and Asian-influenced bites. The salad section continues with lighter options such as César Especial, Xotes, and Tibia de Espinacas, which help round out the menu for those looking for fresher choices.
Moving into the more creative core of the kitchen, the “Nuestras creaciones” section highlights more refined plates like Magret de Pato, Un puntazo, Pulpo Crujiente sobre crema de boniato, Nuestro Secreto, and Pad Thai, showing a fusion approach that blends local ingredients with global flavors. The weekly suggestions add a sense of seasonality and flexibility, featuring dishes such as Calamar Nacional, Tartar de Salmón, Cazón marinado con citricos, Pulpo a la murciana, and Bacalao a la parmentière, depending on market availability.
For younger diners, Nuggets de pollo para niños keeps things simple and familiar. The dessert section closes the experience on a sweet and indulgent note with options like Hojaldre con helado de vainilla, chocolate Caliente, almendra y un toque de sal negra, Torrija con crema de turrón y helado de vainilla, Coulant de Chocolate con Helado de Vainilla, and Tarta Cremosa de Queso con mermelada de níspero, along with a Sugerencia semanal that adds an extra touch of variety. Overall, the menu feels diverse, playful, and designed to cater to a wide range of tastes.