BOOK NOW CHRISTMAS DAY | DECEMBER 25appetizersAndorran charcuterie board with artisan breadPrawn, mussel and scallop cocktailSpider crab croquettesLamb stew, wild mushrooms and bull negre black puddingstarterEscudella soup with carn d’olla…
BOOK NOW SAINT STEPHEN’S DAY | DECEMBER 26appetizersScallop, avocado and fennel saladCarrot and orange pickled musselsArtichokes stuffed with butifarra de perol sausageOrri cheese and wild mushroom omelettestarterCannelloni au gratinmain courseSea…
SHELL GAS STATION DISCOUNT Dear customers, We are pleased to welcome you to Plaza Hotels & Resorts. We believe that details make the difference, and therefore, in collaboration with Petrolis…
The Diamond Spa has a Wellness Space with a heated water circuit, a Care Space for facial and body treatments, and a Fitness Space. Prior reservation is required.Wellness Space: Monday…
FITNESS SPACE Opening hours:07:00h – 21:00hOutside opening hours, the key must be requested at reception.Welcome to the ultimate fitness experience at Diamond Spa. In our fitness center, you will achieve…
At Grand Plaza Hotel & Wellness, we celebrate Father's Week! From March 13 to 19, pamper your father with a unique experience at our Spa. 30 Minute Massage for Father…
BOOK NOW CHRISTMAS EVE | DECEMBER 24imperial buffetcoldsIberian cold cuts table Ham, loin, Iberian chorizo, donja and salchichón, accompanied by breadsticks and crackers.Cheese boardRoquefort cheese, Comté 12 months, reserved sheep's…
BOOK NOW NEW YEAR'S EVE | DECEMBER 31starterRoasted scallops on truffled parmentier, Iberian ham velouté and artichoke chipsfish CourseWild sea bass cooked at low temperature, with Iberian ham veil, fennel…
BOOK NOW CHRISTMAS EVE | DECEMBER 24imperial buffetcoldsBoard of Iberian and Andorran sausagesIberian ham, chorizo, llonganissa, bull blanc, bull negre and fuet (typical Catalan cured pork meat)Cheese boardRoquefort, Manchego, Comté,…
BOOK NOW NEW YEAR'S EVE | DECEMBER 31starterRoasted scallops on truffled parmentier, Iberian ham velouté and artichoke chipsfish CourseWild sea bass cooked at low temperature,with Iberian ham veil,fennel emulsion and…