7.9
Food7.0
Decoration7.7
Service50€
Price (excluding drinks)
Chefs Jeffrey Ruiz and Helena Termes champion deeply rooted Catalan cuisine, reviving ancestral recipes and techniques. They work with local, seasonal products sourced from small farmers who practise organic and biodynamic agriculture. Their dishes move diners with their apparent simplicity and authenticity. Must-tries include the coca de recapte and the Iberian pork ear sandwich with red prawn tartare. The wine cellar focuses on natural and locally produced labels. The restaurant is small and welcoming, featuring a counter overlooking the open kitchen. In a short time, it has become a must-stop on the Costa Brava.
Type of cuisine
Catalan cuisine / Creative, signature cuisine
Good for
With a bar / Desserts / Rice and paellas
Information
Restaurant photo gallery
