Gastronomy Guide

Gastronomy Guide Index 5

INTRODUCTION TO GIRONA CUISINE

FROM JOSEP MERCADER TO FERRAN ADRIÀ

BACKGROUND

SEA AND MOUNTAIN

DO EMPORDÀ WINES

GASTRONOMY ASSOCIATIONS

STARS

GASTRONOMY CAMPAIGNS

RESTAURANTS

COSTA BRAVA RESTAURANTS

7

9

12

14

19

22

45

48

51

53

IndexPIRINEU DE GIRONA RESTAURANTS

INDEX BY RESTAURANT

INDEX BY PLACE

GLOSSARY OF GASTRONOMY TERMS FROM THE GIRONA AREA

MAP

WEEKLY MARKETS

103

114

117

120

126

128

Gastronomy Guide 7Introduction

By the beginning of the 21st century, Girona prov-ince had become one of the main centres of gas-tronomic pilgrimage in the world. It is no secret that the creation and transmission centre of avant-garde cuisine is now El Bulli restaurant on Cap de Creus, on the northern stretch of the Costa Brava. Cap de Creus was formerly a centre of surrealism in the days when Salvador Dalí resided in the nearby coastal locality of Portlligat. The ingenious and in-novative cuisine at El Bulli first influenced Catalo-nia, then the rest of Spain and Europe, and finally the whole world. At the end of the first decade of the 21st century, El Bulli decided to reinvent itself as elBulliFoundation with the aim of perpetuat-ing the legacy of Ferran Adrià. Starting in 2014,

Introduction to Girona Cuisine

the new foundation will disseminate the skills, research, innovation and all future developments coming out of the sanctuary of creativity in the heart of today’s Cap de Creus Nature Park. Girona province has always been home to good cooking: such pioneering cuisine could not have arisen without a historical background, local products, and raw materials coming from local agriculture, horticulture, viticulture, olive produc-tion, stockbreeding, fishing and sausage-making expertise. Nothing was missing. It just took one small step forward to reinvent our traditions. In fact, the new world cuisine, beyond the revolu-tionary nouvelle cuisine that broke loose from centuries of baroque cookery, has its roots here

in Girona, springing from the artistic, innovative, enterprising spirit of Catalonia. The Roca brothers exemplify an evolutive fusion between avant-garde world cuisine and their hundred-year old family tradition at El Celler de Can Roca, a restaurant that has made major contributions to technological innovation and to culinary and gastronomic tech-niques. All this goes to prove that Girona province is and has always been a powerful focus of gastro-nomic creation.

Gastronomy Guide 9From Josep Mercader to Ferran Adrià

From Josep Mercader to Ferran Adrià

Two establishments in Girona province are among the best and most influential restaurants in the world. At the top of the list is El Bulli, now an icon in the history of gastronomy, and El Celler de Can Roca, one of the most innovative. Ferran Adrià ranks among the best chefs of all times, with Time magazine ranking him among the most influential persons in the world. To date (February 2011), he has lectured at Harvard, been awarded honoris causa doctorates —from the universities of Bar-celona, Aberdeen and Valencia—, and received many other types of honours and awards. He is a worldwide celebrity, a universal Catalan. Joël Robuchon, listed as the best chef of the 20th century in 1990, has proclaimed Adrià as the Salvador Dalí of cuisine, with his great depth, enormous technique and quirky, spontaneous

creativity. El Bulli represents a watershed in the history of gastronomy. Ferran Adrià created mo-lecular cuisine and experimental cuisine in his restaurant, thus placing himself at the heart of the artistic avant-garde. He is an artist who expresses himself through cookery. It came as no surprise when he became the first chef invited to Docu-menta, the world’s most important contemporary art fair, held every five years at Kassel in the Ger-man land of Hessen. Adrià took part in Documenta 12 in 2007 because he had succeeded in creating a personal language with a major influence on the international scene. Roger M. Buergel, Artistic Di-rector of Documenta 12, noted that artistic intelli-gence does not depend on the support used: «Art should not be identified only with photography, sculpture, painting ... under certain circumstances,

El Bulli represents a watershed in the history of gastronomy.

cooking can also be considered as an art». The Roca brothers —Joan the chef, Josep the maître and sommelier, and Jordi the pâtissier— will go down in history not only as a most prolific trio of creators, but also for their technological inno-vations. Their revolutionary Roner system of low temperature sous-vide cooking to keep flavours intact took Europe and then the United States by

Gastronomy Guide 10From Josep Mercader to Ferran Adrià

storm. The brothers are celebrated for their theo-retical work on sous-vide cooking, the Rotaval appliance, the incorporation of smoke into fat mo-lecules, the control of smoke through mechanical pipes, texturising cava with endogenous carbonic acid and perfume-cooking with spices and wines. Cooking over embers brought to the table, wine cuisine, blown sugar and perfume desserts all con-tribute to their fame. The Universitat de Girona (UdG) awarded Joan Roca a honoris causa doctorate on behalf of the three brothers. The UdG considered the raw materials used at El Celler de Can Roca as essential for the advancement of the university world and consequently of social prosperity: Tradition. Learn-ing. Inconformity. Freedom. Emotion. Profession. Innovation. Team-work. The Roca brothers have the enviable peculia-rity of belonging to an unbroken centennial line of restaurant-owners. Their espousal of avant-garde cuisine combined with faithfulness to tradition provides an example to follow, and their efforts to create a fusion between past and future is also worthy of great praise.

The Roca family provides the link between traditional cookery renovated by Josep Mercader at Motel Empordà in Figueres and Ferran Adrià’s molecular cuisine. Traditional cookery was first renovated by Josep Mercader (Motel Empordà, Figueres) from 1961 onwards, and later by other famed restaurants, many of which are mentioned here, and, above all, by the great pioneers: Lluís and Joan Duran (Duran in Figueres and El Portús); Lluís Cruañas (Eldorado Petit); Jaume and Josep Font (Sa Punta); Jean-Louis Neichel; Joan Piqué; Carles Camós (Big Rock); and the Gascons family (Els Tinars). Without pioneers we would have not have Lluís and Josep Maria Feliu (L’Aliança, Anglès), Joan, Isabel and Jordi Juncà (Ca l’Enric, La Vall de Bianya), Fina Puigdevall and Manel Puigvert (Les Cols, Olot) or Paco Pérez (Miramar, Llançà). Josep Mercader and his successor Jaume Subirós created the first great temple of Catalan cuisine at Motel Empordà, a sanctuary in which he laid down the basis of modern Catalan gastron-omy and consolidated a new style of catering business that is still valid today.

The Roca family provides the link between traditional cookery renovated by Josep Mercader at Motel Empordà in Figueres and Ferran Adrià’s molecular cuisine.

Gastronomy Guide 12Background

Background Catalan cuisine did not spring into being but is the fruit of a long and formidable history. It is by no means a recent invention resulting from the success, ingenuity and innovative capacity of our popular contemporary chefs. Catalan cuisine, and Girona cuisine by extension, inherited the cultural and culinary legacies of the Iberian, Phoenician, Greek, Roman and Jewish peoples who passed through these lands ... but there is more to it than that. The rich volume on Catalan cuisine by Barto-lomeo Platina in De honesta voluptate et valetudi-ne, first published in Venice in 1475, contains the following eloquent quotation from a recipe for Catalan-style partridge: «Despite being a sworn enemy of the Catalans, our friend Gallo will often eat partridge à la catalane: he hates the people, but not their food». Three Catalan-language medieval recipe books were fundamental in the universal history of cookery: Libre de Sent Sovi dates from the early 14th century; Libre de aparellar de menjar dates from the late 14th century; and Llibre del Coch was written by master chef Robert de Nola in the late

15th century. At the end of the 14th century, the erudite Girona-born Franciscan Francesc Eiximenis penned an early gastronomic pearl entitled Com usar bé de beure e menjar in his Terç del Crestià. The key figure in modern Catalan gastrono-mic writing is undoubtedly Ferran Agulló, son of a Girona confectioner and the first writer to use the term «Costa Brava» in an article published by La Veu de Catalunya on 12 September 1908. Ferran Agulló was unable to dissociate tourism (in the positive sense of the word) from gastronomy. Ins-pired by his Empordà mother’s cooking, he wrote a book in the 1930s called Llibre de la cuina cata-lana which set down the foundations of Catalan cuisine. Through the influence of Ferran Agulló and, above all, of the great 20th-century Catalan writ-er Josep Pla, cookery traditions from the Girona region became the standard for Catalan cuisine as a whole. Pla was a close acquaintance of Josep Mercader, founder of the legendary Motel Empor-dà, and the two friends established the ideologi-cal basis of Catalan cuisine still recognised today. Modern cookery was not to turn its back on the

laborious traditional methods of the housewives who were by then starting to abandon their hobs for factory jobs. By the time the tourist boom began in the 1950s, restaurants, cookbooks and cookery magazines had replaced housewives as the driving force behind Catalan cuisine. American food critic Colman Andews, author of Catalan Cui-sine, wrote: «What fascinated me most of all about Catalan cuisine, and what seemed to define it best, was precisely its unexpectedness, its surprising way of doing unfamiliar things with familiar raw materials – its tricks and twists, its topspin».

Gastronomy Guide 14Sea and Mountain

Sea and Mountain

The key to any great cuisine lies in the local ingre-dients. Girona province is located in a region bless-ed by nature with a combination of sea, plain and mountains. «Sea and mountain» is the flagship of Giro-na cuisine, a fusion between the territory and its traditional way of life. «Sea and mountain» is not merely our ancestral chicken with lobster or lan-goustines; it is also the classic, traditional Sunday rice casserole, where chicken, pork, rabbit, cutt-lefish, mussels and other shellfish combine with an onion and tomato sofregit base and the picada based on nuts, parsley and olive oil. This great «sea and mountain» dish is found all over our land. Wild mushrooms are plentiful in the moun-tains between Setcases and Gombrèn, but also in the Gavarres, Montseny, Guilleries, Cadiretes and Finestres ranges. Excellent cured meats are found in the mountain areas of Garrotxa, Ripollès and Cerdanya counties. Even the Romans used to sing the excellence of the delicious hams from Cerdanya! There is keen competition in the area to produce not only the best sausages in their boiled, matured or air-dried varieties, including perol sau-sages, black or white sausages, sausages with liver

or tongue, thin or thick sausages, peltruc and bisbe boiled sausages.

Fish on the Costa Brava Girona province has a powerful fishing fleet which constantly harvests raw materials from the sea: L’Escala anchovies, Palamós prawns, Roses Bay monkfish, blue fish from Sant Feliu de Guíxols, rock-fish from Begur, sea urchins from L’Empordanet, wedge shells, rock mussels, and the thornback ray used for making the cimitomba speciality of Tossa de Mar. At the great fishing ports of Blanes, Sant Feliu de Guíxols, Palamós, Roses, El Port de la Selva and Llançà, local fishermen compete to make the best suquet, an emblematic fish stew traditionally cooked on deck with potatoes, garlic and tomato, from recipes that vary from fleet to fleet. Suquet is similar to other fishermen’s stews found all over the Mediterranean area.

Rice cultivation since the Middle Ages Local rice should not be underrated. Rice has been grown on the marshlands between Pals and Torroe-lla de Montgrí since the Middle Ages. The banks of

the Ter, Fluvià and Muga rivers have magnificent vegetable farms, with turnips from Capmany, Be-salú and Santa Pau, onions from Vilabertran and Figueres, broad beans and peas from Aro valley, garlic from Pla de l’Estany county, pumpkins from Esponellà, white beans from Santa Pau, potatoes from Camprodon and a dark-skinned variety of potato from Garrotxa county.

Fruit farming in Girona Local fruit enjoys much popularity in its own right. Girona apples have been awarded a European Union Protected Geographical Indication (PGI) standard; apples from Sant Pere Pescador and Torroella de Montgrí are also much appreciated. Cherries are grown in Llers and Terrades, where the countryside is mantled in white at cherry blos-som time! Other local products include pears from Puigcerdà and elsewhere in Cerdanya county, and hazelnuts from La Selva county.

Denomination of Origin (DO) olive oilsThe olive groves along the road to L’Escala remind us of their counterparts in Greece. This must have

Gastronomy Guide 16Sea and Mountain

been the intention of the ancient Greeks who dis-embarked at Empúries in 580 BC and soon turned the whole region over to olive oil production, in what must have been the largest olive oil manu-facturing area in Mediterranean lands. Protected Denomination of Origin (PDO) Empordà olive oil, certified since 2008, is characterised by the Argudell, Corivell and Verdal (or Llei de Cadaqués) varieties of olive. Girona also produces the world famous Arbequina variety. The Regulatory Council wishes to foster local varieties, especially Argudell, defined in the Diccionari Català-Valencià-Balear by Mossèn Alcover and Francesc de B. Moll as the «best variety for olive oil production, giving a high yield».

Beef and lambThe renowned Girona cows and Ripollès sheep (our only native wool-producing breed) now graze in luscious mountain pastures. In former times, the livestock roamed the Pyrenees in summer and wintered on the coastal lowlands where, according to local legend, shepherds from Cerdanya and Ripoll counties would fall in love with mermaids from the Empordà.

Indigenous poultry These same shepherds introduced duck, pigeon and the Empordà broiler hen to the Girona region, especially to Pla de l’Estany, a poultry-breeding county where duck is highly prized, as it is in Em-pordà and Garrotxa counties. The broiler hen is the main ingredient in all our great wet roasts. Duck is cooked with Palol honey, with pears or figs, and with turnips or chestnuts. Many of these dishes are sweet-and-sour, as is much of Girona cuisine. Apples stuffed with minced meat and sweet bo-tifarra sausages are representative dishes from our sweet-and-savoury repertoire. They are not desserts but rather a final main course, a reminis-cence of the spicy cinnamon-and-lemon dishes of medieval times. Gastronomy in Girona province is based on «sea and mountain» cuisine, a fusion of lore and tradition from coastal and inland areas.

«Sea and mountain» is the flagship of Girona cuisine, a fusion between the territory and a traditional way of life. «Sea and mountain» is not merely our ancestral chicken with lobster or langoustines; it is also the classic, traditional Sunday rice casserole.

> Peu de foto

Gastronomy Guide 19DO Empordà Wines

The Empordà is one of the oldest wine-producing regions in the world. Since the ancient Greeks first settled in the area, the Empordà has had several periods of splendour, and we are hoping that the current horn of plenty will never run dry! In Sep-tember 2005, influential wine guru Robert Parker put the Empordà on the world wine-producing map when he wrote in The Wine Advocate «What a discovery these terrific wines from … Empordà are! Could [this] be the next Priorat?». The Empordà landscape is so quintessentially Mediterranean that the first farmers in the area decided to use the plains for planting olive trees and the slopes for planting vines on terraces sepa-rated by drystone walls. The system has continued for over two thousand years, and has survived icy weather, torrential rains and north winds tearing through the wheat fields. The best vines in the Empordà are found on these terraces, where the drystone walls prevent soil erosion; the most spectacular are the «green vines by the sea» in the words of Catalan poet Jo-sep Maria de Sagarra. The Empordà has entered the 21st century with excellent red wines, up-

dated rosé wines providing a link with the past, white wines making their way onto the market, and sweet wines, especially Empordà grenache, which are outstanding examples of their kind. The area produces ten white grape varieties and ten red grape varieties. Grenache blanc, Macabeo and Muscat of Alexandria are the most popular white varieties, whereas Samsó and Grenache noir are the favourite red varieties. The Monestrell grape is associated with the Empordà in viticulture and ampelography studies. Medieval scholar Francesc Eiximenis (Girona c. 1330 - Perpignan 1409) extol-led Monestrell in a chapter of his Terç del Crestià. He added advice on the subject in his manual Com usar bé de beure e menjar (How to Eat and Drink Correctly), which contains a letter from a gluttonous clergyman asking a doctor for counsel on his «life regime»:«Sir, You should know that I am not in full health and am unable to eat hardly at all, as I rarely feel hungry. I shall describe my life regime so that you may see whether this is good and wholesome for my health. On rising, I eat some warm bread and drink a cup of fermented wine or Grec [...] As re-

gards white wine, I drink Grec in summer and fermented wine in winter, or Moscatell, Malvasia, Trebbiano, Corsican, Candia or Genovese Grenache. (...) I cannot drink the red wines from this land, so in summer, I drink Santo Noceto from Calabria, Tropean or Trilla, Picapoll from Mallorca, Rosset or clarets from Avignon. In winter, I drink red wines from Madrid in Castile, or fine Spanish wines, or Gascon wines, or Monestrell from the Empordà. (...) For supper, I drink wine from Beaune or Saint Pourçain, and then bathe my legs with refreshing waters». DO Empordà comprises 2020 hectares of vine-yards in Alt Empordà and Baix Empordà counties, with 423 vine growers and 45 wineries inscribed in the Regulatory Council, and an estimated annual production of approximately 50,000 hectolitres or 3.5 million bottles of wine.

DO Empordà Wines

Gastronomy Guide 20DO Empordà Wines

BODEGAS MAS VIDA, SLAfores, s/n • 17741 CistellaTel. +34 972 54 63 84

BODEGAS TROBAT, SAC. Castelló, 10 • 17780 GarriguellaTel. +34 972 53 00 92www.bodegastrobat.com

CASTELL DE BIART, SLCtra. de Vilarnadal a Peralada, km 1,8 • 17763 MasaracTel. +34 972 55 52 35www.castelldebiart.es

CASTILLO DE CAPMANY, SLC. del Fort, 5 • 17750 CapmanyTel. + 34 606 34 94 52www.castillodecapmany.com

CAVAS DEL CASTILLO DE PERALADA, SAC. Sant. Joan • 17491 PeraladaTel. +34 972 53 80 11www.castilloperelada.com

CELLER ARCHÉ PAGÈS, SLC. Sant Climent, 31 • 17750 CapmanyTel. +34 972 54 92 29www.cellerarchepages.com

CELLER BRUGAROLParatge Bell-lloc • 17230 PalamósTel. +34 972 31 45 01www.brugarol.com

CELLER CAN SAIS, SLRaval de Dalt ,10 • 17253 Vall-llobregaTel. +34 972 31 80 33www.cellercansais.com

CELLER COOPERATIU D’ESPOLLACtra. de la Jonquera, 33 • 17753 EspollaTel. +34 972 56 31 78

CELLER MARIÀ PAGÈS C. Pujada, 6 • 17750 CapmanyTel. +34 972 54 91 60www.cellermpages.com

CELLER MARTÍ FABRA SCPBarri de Vic, 26 • 17751 Sant Climent SescebesTel. +34 972 56 30 11

CELLER MARTÍN FAIXÓMas Perafita, Ctra. de Cadaqués, s/n • 17480 RosesTel. +34 972 15 94 01www.cellermartinfaixo.com

CELLER MAS EUGENIMas Eugeni, Paratge del Ronguillo • 17251 CalongeTel. +34 972 65 01 84

CELLER MAS MONTMas Mont • 17251 CalongeTel. +34 972 20 55 08

CELLER MAS PATIRÀSJardins de l’Empordà (Jardí Botànic) • 17110 Fonteta - ForallacTel. +34 972 64 26 87www.jardinsemporda.com

CELLER SETZEVINSC. Relliquer, 11, baixos • 17753 EspollaTel. + 34 639 264 313www.setzevins.cat

CELLER TERRER D’EN TASSISC. Amadeu Sudrià, 10 • 17753 EspollaTel. + 34 605 994 340

CELLERS SANTAMARIA, SLPl. Major, 6 • 17750 CapmanyTel. +34 972 54 90 33www.granrecosind.com

COMERCIAL VINÍCOLA DEL NORDEST, SAC. Espolla, 9 • 17752 Mollet de PeraladaTel. +34 972 56 31 50www.vinicoladelnordest.com

COOPERATIVA AGRÍCOLA DE GARRIGUELLACtra. de Roses, s/n • 17780 GarriguellaTel. +34 972 53 00 02www.cooperativagarriguella.com

EMPORDÀLIA, SCCLCtra. de Roses, s/n • 17494 PauTel. +34 972 53 01 40www.empordalia.com

ESPELT VITICULTORS, SLMas Espelt, s/n • 17493 VilajuïgaTel. +34 972 53 17 27www.espeltviticultors.com

GELAMÀC. Estació, 6 •17493 VilajuïgaTel. +34 972 53 00 31www.gelama.cat

LA VINYETACamí Mollet de Peralada a Masarac, s/n, parc. 117, pol. 2 17752 Mollet de PeraladaTel. +34 972 50 53 23www.lavinyeta.es

MAS ANGLADAMas Anglada • 17110 Fonteta - ForallacTel. +34 972 22 55 08

MAS ESTELAMas Estela, s/n • 17489 La Selva de MarTel. +34 972 12 61 76www.masestela.com

MAS LLUNES, VINYES I CELLERS, SLC. Escoles, 2 • 17780 GarriguellaTel. +34 972 55 26 84www.masllunes.es

Wineries open to visitors

Gastronomy Guide 21DO Empordà Wines

MASIA SERRA, SLC. dels Solés, 20 • 17708 CantallopsTel. +34 972 53 17 65www.masiaserra.com

OLIVEDA, SAC. La Roca, 3 • 17750 CapmanyTel. +34 972 54 90 11www.grupoliveda.com

OLIVER CONTI, SLC. Puignau, s/n • 17750 CapmanyTel. +34 972 19 31 61www.oliverconti.com

PERE GUARDIOLA, SLCtra. GI-602, km 2,9 • 17750 CapmanyTel. +34 972 54 90 24www.pereguardiola.com

ROIG PARALS, SLC. Garriguella, 8 • 17752 Mollet de PeraladaTel. + 34 669 87 37 55

TERRA REMOTACtra. de Capmany, km 6, par. Els Tallats 17751 Sant Climent SescebesTel. +34 972 19 37 27www.terraremota.com

VINYES DELS ASPRESC. Requesens, s/n • 17708 CantallopsTel. + 34 619 74 14 42www.vinyesdelsaspres.cat

VINYES D’OLIVARDOTS, SLPar. d’Olivardots, s/n • 17750 CapmanyTel. + 34 93 540 10 59www.olivardots.com

XAVIER MASET ISACHC. Figueres, 9 • 17780 GarriguellaTel. +34 972 50 19 48www.masetplana.com

Wineries not open to visitors

ALDEA DE BUSCARÓS, SLCtra. de Darnius, km 2,5 • 17750 CapmanyTel. +34 972 53 17 65

AV BODEGUERSC. Baldiri, s/n • 17781 VilamaniscleTel. + 34 676 231 199www.avbodeguers.com

COOPERATIVA AGRÍCOLA MOLLET DE PERALADAC. Espolla, 9 • 17752 Mollet de PeraladaTel. +34 972 56 31 50

LA FITA DE TERME CBSant Nazari, 20 • 17251 CalongeTel. +34 972 60 14 02

MAS OLLERCtra. GI-652, km 0,230 • 17123 TorrentTel. +34 972 30 00 01www.masoller.es

MAS PÒLIT Raval de la Font, 1 • 17781 VilamaniscleTel. +34 972 55 21 68www.maspolit.com

NATARAJA, SLAfores, s/n - Ctra. de la Bisbal a Calonge, Mas Rostei 17116 Cruïlles

Gastronomy Guide Gastronomy Associations 22

The general shake up of Catalan gastronomy at the 2nd Congress of Catalan Cuisine (1994-1995), the myths surrounding Empordà county and its cuisine, the writings of Josep Pla, and growing awareness in the Empordanet area were among the determining factors in the appearance of the first gastronomy as-sociations. Girona province is home to over half of such groups in Catalonia, where socially aware, motivated people come together to promote Catalan culture, become involved in the global biodiversity move-ment, and safeguard local varieties and products threatened by standardised monocropping on a worldwide scale. Associations of chefs and agricul-tural food producers work in collaboration with different sectors of the economy. They involve pub-

lic and private sectors such as the hotel industry in its drive to promote quality tourism; tourism institutions in their search for modern, dynamic promotion agents; the farming communities, in their struggle to find secure markets with added values that will enable them to continue living on the land; and finally, commerce and restaurants in their aspiration to achieve greater recognition. The associations run along the lines of private clubs, charging membership fees and working to ethical codes in order to ensure quality. They recruit new members by extending invitations to restau-rants that have earned recognition. Members travel abroad to acquire or exchange skills and expertise, which in turn leads to innovation back home.

Gastronomy Associations

Girona province is home to over half of the gastronomy associations in Catalonia, where socially aware, motivated people come together to promote Catalan culture, become involved in the global biodiversity movement, and safeguard local varieties and products.

Aigua BlavaPlatja de Fornells, s/n17255 BegurTel. +34 972 622 058Fax +34 972 622 112hotelaiguablava@aiguablava.comwww.aiguablava.com

AradiAv. del Cavall Bernat, 7817250 Platja d’AroTel. +34 972 817 376Fax +34 972 816 279info@restaurantaradi.comwww.restaurantaradi.com

Can SalviPg. del Mar, 2317220 Sant Feliu de GuíxolsTel. +34 972 321 013Fax +34 972 821 337cansalvisfg@telefonica.netwww.restaurantcansalvi.com

CasamarC. del Nero, 317211 LlafrancTel. +34 972 300 104Fax +34 972 610 651info@hotelcasamar.netwww.hotelcasamar.net

El FortC. de la Presó, 217114 UllastretTel. +34 972 757 773Fax +34 972 757 150info@hotelelfort.comwww.hotelelfort.com

El Roser 2Pg. de Lluís Albert, 117130 L’EscalaTel. +34 972 771 102Fax +34 972 774 529restaurant@elroser2.comwww.elroser2.com

Els TinarsCtra. de Sant Feliu a Girona, km 7,217240 LlagosteraTel. +34 972 830 626Fax +34 972 831 277tinars@tinars.comwww.elstinars.com

La CostaAv. dels Arenals de Mar, 317256 PalsTel. +34 972 667 740Fax +34 972 667 736info@lacostahotel.comwww.lacostahotel.com

La GambaPl. de Sant Pere, 117230 PalamósTel. +34 972 314 633Fax +34 972 318 526restaurant@lagambapalamos.comwww.lagambapalamos.com

La PlaçaC. de Sant Esteve, 1717462 MadremanyaTel. +34 972 490 487Fax +34 972 490 597info@restaurantlaplaca.comwww.restaurantlaplaca.com

Gastronomy Guide Gastronomy Associations 25

Cuina de l’Empordanet is the oldest and best-known chefs’ association in Catalonia. It was set up in 1983 to promote Cuina de l’Empordanet gastronomy fair, in an initiative backed by several of the more dynamic restaurants in the Central Costa Brava Hotel and Catering Association. When interest waned for one-day exhibitions featuring a long list of dishes, the association began to pro-mote monographic campaigns. The first seasonal monographic campaign was the 1991 Sea Urchin Festival, which has now become its most popular annual event. In 1995, Cuina de l’Empordanet set itself up as an autonomous organisation with its own statutes.

Ctra. de Palamós, km 32817253 Vall-llobregaTel. +34 972 600 069 · Fax +34 972 600 112empordanet@grupcostabravacentre.comwww.cuinadelempordanet.net

A high point in the history of the association was the 1997 «Josep Pla, dish by dish» campaign to commemorate the centenary of the birth of the Llofriu-born writer, whose works inspired “Josep Pla” menus and banquets throughout that year. Cuina de l’Empordanet association received natio-nal and international acclaim for their efforts. As well as promoting traditional or updated Empordà recipes and the dishes enjoyed by Jo-sep Pla, Cuina de l’Empordanet strongly supports the farming community and the use of local mar-ket garden produce. Their dishes include black turnips, pink-eyed beans, curly endive, plum to-matoes, courgettes, bonica aubergines and the

La XicraC. Estret, 17 - c. de Sant Antoni17200 PalafrugellTel. +34 972 305 630laxicra@restaurantlaxicra.comwww.restaurantlaxicra.com

Les PanollesCtra. de Girona a Sant Feliu, km 2717246 Santa Cristina d’AroTel. +34 972 837 011Fax +34 972 837 254lespanolles@lespanolles.comwww.lespanolles.com

LlevantC. de Francesc de Blanes, 517211 LlafrancTel. +34 972 300 366Fax +34 972 300 345info@hotel-llevant.comwww.hotel-llevant.com

Mas de TorrentC. dels Afores, s/n17123 TorrentTel. 902 550 321 / +34 972 303 292Fax +34 972 303 293reservas@mastorrent.comwww.mastorrent.com

Mas dels ArcsCtra. de Girona a Palamós, km 41 (C-31)17230 PalamósTel. +34 972 315 135Fax +34 972 312 167

Sa CovaAv. de l’Onze de Setembre, 7017250 Platja d’AroTel. +34 972 825 770Fax +34 972 826 502nm-suites@nm-suites.comwww.nm-suites.com

light-green Girona chilli peppers used in pickles and salads. The active association has brought out two major collections of cookery books, with ten volumes published to date. The latest recipe book contained a CD with thirteen “foodie” pieces of music, including the association’s anthem sung by its members.

Sa PuntaUrb. de sa Punta, s/n17256 Platja de PalsTel. +34 972 636 410Fax +34 972 667 315sapunta@hotelsapunta.comwww.hotelsapunta.com

Cuina de l’Empordanet

Gastronomy Guide Gastronomy Associations 27

The Cuina Volcànica association in Garrotxa coun-ty arose out of the 2nd Congress of Catalan Cuisine in 1994, with the aim of rediscovering traditional cooking and conserving local raw materials and homemade products in danger of disappearing. The association currently comprises sixteen res-taurants. Membership is by invitation only and is restricted to establishments registered in Garrotxa Hotel and Catering Association. Members must pay an annual fee, subscribe to the association’s gastronomic philosophy, and use quality products from Garrotxa county.

At the heart of Cuina Volcànica is traditional family cooking, complemented by the acclaimed Garrotxa county confectionery and cured meats. Local specialities include farinetes de fajol (buckwheat polenta); farro amb brou bufat (por-ridge made with broth); tortell ring-cakes from Olot; modernista sponge cakes from Besalú; llon-ganissa dry-cured sausages from El Mallol and Bianya; sac d’os or piumoc or sac d’ossos (boiled sausages made with pieces of pork rib); patates de la Deu, also known as Bretxa or Olot potatoes (potatoes stuffed with minced meat); ratafia green

Av. Onze de Setembre, 22, 2a planta 17800 OlotTel. +34 607 401 947info@cuinavolcanica.catwww.cuinavolcanica.catCuina Volcànicawalnut liqueur; yoghurt and fresh cheese such as recuit and mató from Alta Garrotxa; white beans from Santa Pau; black turnips and carrots from Besalú; mora potatoes, plum tomatoes and other vegetables from the banks of the River Fluvià. There is also pigallat lamb, wild mushrooms, cured meats and game. The members of Cuina Volcànica participate in the Garrotxa Gastronomy Fair, held annually from late November until Christmas since 1985.

Fonda Siqués / Cal ParentAv. de Lluís Companys, 6-817850 BesalúTel. +34 972 590 110Fax +34 972 591 243

Cúria Reial Pl. de la Llibertat, 1417850 BesalúTel. +34 972 590 263Fax +34 972 591 161

OliverasC. de Pau Claris, 1317850 BesalúTel. +34 972 590 392Fax +34 972 590 973

L’HostaletC. de Vic, 1817177 Els Hostalets d’en Bas (La Vall d’en Bas)Tel. +34 972 690 006Fax +34 972 690 403

Fonda Barris Ctra. de Torelló, s/n17176 Joanetes (La Vall d’en Bas)Tel. +34 972 690 064

Sant MiquelMas Colomer17176 Sant Esteve d’en Bas (La Vall d’en Bas)Tel. +34 972 690 123Fax +34 972 690 267

La Curenya Ctra. de Santa Coloma a Olot, km 5717172 Les Planes d’HostolesTel. +34 972 448 411Fax +34 972 448 005

Font Moixina Paratge de la Font Moixina17800 OlotTel. +34 972 261 000Fax +34 972 269 792

La DeuCtra. de la Deu, s/n17800 OlotTel. +34 972 261 004Fax +34 972 266 436

La Garrotxa Self C. de Serra i Ginesta, 1417800 OlotTel. +34 972 261 604Fax +34 972 270 338

Hostal dels OssosCtra. de Santa Pau, km 2,717812 Batet de la Serra (Olot)Tel. and fax +34 972 266 134

Can XelCtra. de Santa Pau, s/n17811 La Cot (Santa Pau)Tel. +34 972 680 211Fax +34 972 680 307

La FrancesaC. del Pi, 27 - ctra. d’Olot a Santa Pau, km 317811 Santa PauTel. +34 972 262 241

Cal Sastre Placeta dels Balls, 617811 Santa PauTel. +34 972 680 421Fax +34 972 680 481

Ca la Matilde Ctra. d’Olot, 4217174 Sant Feliu de Pallerols Tel. and fax +34 972 444 269

L’Alba C. Església, 517174 Sant Feliu de PallerolsTel. +34 972 444 332

Aula de Cuina de l’Alt EmpordàPl. del Sol, 10, 1r17600 FigueresTel. +34 972 514 842info@auladecuina.eswww.auladecuina.es

Mas PauCtra. de Figueres a Olot, s/n17742 Avinyonet de PuigventósTel. +34 972 546 154Fax +34 972 546 326info@maspau.comwww.maspau.com

Can JeroniC. de Castelló d’Empúries, 3617600 FigueresTel. +34 972 500 983

El MolíCtra. de les Escaules a Pont de Molins 17706 Pont de MolinsTel. +34 972 529 271Fax +34 972 529 101info@hotelelmoli.comwww.hotelelmoli.es

L’Ou d’OrC. de Sant Llàtzer, 1617600 FigueresTel. and fax +34 972 503 765www.loudor.com

MontecarloPlatja de Santa MartaAv. de la Platja, 217480 RosesTel. +34 972 256 673Fax +34 972 255 703info@hotelmontecarlo.netwww.hotelmontecarlo.net

AntavianaC. de Llers, 5-717600 FigueresTel. +34 972 510 377info@antaviana.catwww.restaurantantaviana.cat

La Fornal dels FerrersC. Major, 31 17731 TerradesTel. +34 972 569 095www.lafornal.com

El VaixellC. Castellar, 6217490 LlançàTel. +34 972 380 292www.elvaixell.com

La QuadraC. de la Rectoria, 11 17720 Maçanet de CabrenysTel. +34 972 544 032Fax +34 972 544 032info@laquadra.comwww.laquadra.com

Gastronomy Guide Gastronomy Associations 29

Tel. + 34 699 811 052info@cuinadelvent.comwww.cuinadelvent.com

La Cuina del Vent association is based in Alt Empordà, the only county in Catalonia with both Pyrenean and Costa Brava landscapes. The asso-ciation was set up in 2004 under the auspices of Alt Empordà Hotel and Catering Association, and currently comprises fourteen restaurants, some of which hold Michelin stars. Becoming a member involves a series of commitments, including will-ingness to use and promote Empordà products and to maintain local traditions without forsaking innovation, i.e. to work in the true spirit of the Empordà. Like other gastronomy associations, La

Cuina del Vent members travel abroad to promote Catalonia and the Empordà. However, their aim is to go beyond mere tourism promotion and to seek exchanges and experiences with host groups in the countries they visit. The desire for profession-al self-fulfilment is combined with commercial and promotional aspects. La Cuina del Vent’s search for local ingredients has led to links with food producers all over the county, e.g. cherry farmers in Terrades, master cheese makers, market gardeners and cured meat producers. It comes as no surprise to learn that the

Alt Empordà is one of the richest and most power-ful Catalan counties in agriculture. In addition to the prestigious Denomination of Origin (DO) wi-nes and olive oils, and the PGI Girona apples, the county also boasts other local varieties such as Figueres onions, Terrades cherries and Vilanova de la Muga melons. There is also a large fishing fleet, in which Roses, Llançà and El Port de la Selva fishermen’s guilds play a leading role.

EmpòriumC. de Santa Clara, 31 17486 Castelló d’EmpúriesTel. +34 972 250 593 info@emporiumhotel.comwww.emporiumhotel.com

La VelaAv. de Pau Casals, 2517490 LlançàTel. +34 972 380 475www.restaurantlavela.com info@restaurantlavela.com

La Cuina del Vent

DynamicC. de Monturiol, 217600 FigueresTel. +34 972 500 003dynamicbar@hotmail.com

TerrazaAv. de Rhode, 3217480 RosesTel. +34 972 256 154 Fax +34 972 256 866info@hotelterraza.comwww.hotelterraza.com

Can XabanetPl. del Carme, 24-2717820 BanyolesTel. +34 972 570 018Fax +34 972 570 252pepcu21@hotmail.com

Can RocaC. de Carles Fortuny, 117844 EsponellàTel. +34 972 597 012estherpages@wanadoo.es

La BanyetaCtra. de Girona a Banyoles, km 1117843 Palol de Revardit Tel. +34 972 594 193banyetapalol@hotmail.com

La BarretinaPl. Major, 2817468 Orfes (Vilademuls)Tel. +34 972 560 280 / +34 609 652 726labarretinaorfes@yahoo.es

La CisternaAv. dels Països Catalans, 36 17820 BanyolesTel. +34 972 581 356jametller@mgs.es

La FormigaC. de Carreras i Candi, 617834 PorqueresTel. +34 972 575 071

La MasiaCtra. de Circumval·lació de l’Estany, s/n17834 PorqueresTel. +34 972 570 005rest.lamasia@restaurantlamasia.es www.restaurantlamasia.es

MirallacPg. Darder, 5017820 BanyolesTel. +34 972 571 045hmirallac@terra.es

PRODUCERS

Crespià Town Council (honey)C. de Gènova 17832 CrespiàTel. +34 972 597 065crespia@ddgi.es

Esponellà Town Council (pumpkins)Pl. de l’Ajuntament, s/n 17832 EsponellàTel. +34 972 597 144esponell@ddgi.es

Gastronomy Guide Gastronomy Associations 31

Grup Gastronòmic del Pla de l’Estany association was set up in February 2004 as a mixed group of chefs and food producers. The latter group counts for ten of its eighteen members, thus confirming the association’s interest in local products. The aim of the restaurant members is to act as a bridge between producers and the market. The associa-tion is open to all restaurants in the county, and expects its members to become involved in its events and to include raw materials from other

producer members’ on their menus. Pla de l’Estany county is located between Garrotxa, Empordà and Gironès counties and has a major agricultural and stockbreeding industry. Pork and poultry are ma-jor products of the area; several towns are listed as producing DO Empordà olive oil. Well-known products from the county include banyolí beans, garlic from Banyoles, honey from Crespià, pump-kins from Esponellà, tortada almond rings and cansalada sponge cakes. Grup Gastronòmic del

Pla de l’Estany association has been organising June gastronomy workshops since 2005, and takes part in the honey, garlic and pumpkin fairs held around the county. Its members are aware of the need to reach out to the public through talks, shows, tastings and other events designed to promote local products.

Oficina de Turisme Cal Moliner Pl. Major, 3817820 BanyolesTel. +34 972 583 470www.plaestany.cat/grupgastronomic

Ufana Ecomercats (Les Hortalisses d’en Juli)17820 BanyolesTel. +34 972 582 907Fax +34 972 582 907ufana_ecomercats@telefonica.net Carns Trias (Bonxai and Bou Novell Sant Mer) C. de la Bassa del Cànem, 62 17820 BanyolesTel. +34 972 573 474Fax +34 972 581 502miquel@carnstrias.comwww.carnstrias.com

Mas Auró Virgin Olive OilMas Auró - Veïnat de Batllori, 7 17832 EsponellàTel. +34 972 597 144carmesalvado@yahoo.com Boadella cake shop (almond tortada)C. de la Porta dels Turers, 9 17820 BanyolesTel. +34 972 570 515Fax +34 972 570 515x.garriga@boadella.netwww.boadella.net

Conill de BanyolesPg. de la Draga, 3-2 17820 BanyolesTel. +34 972 593 702Mobile phone: +34 695 760 004 Cornellà del Terri Town Council (garlic)C. de Mn. Jacint Verdaguer, 4 17844 Cornellà del TerriTel. +34 972 594 001ajuntament@valldelterri.cat

Grup Gastronòmic delPla de l’Estany

Atlètica beerRestaurant La Banyeta Ctra. de Girona a Banyoles, km. 1117843 Palol de Revardit Tel. +34 972 594 193banyetapalol@hotmail.com

Crespianes Agrícola Cal Vermell, SLC. Fuesa, 217832 CrespiàTel. +34 615 073 470info@crespianes.comwww.crespianes.com

Gastronomy Guide Gastronomy Associations 33

C. Nou, 7, 1r17001 Girona Tel. +34 972 224 344 · Fax +34 972 204 549info@gironahostaleria.comwww.gironabonsfogons.com

Girona Bons Fogons is one of the oldest asso-ciations in the area, dating from the early 1980s when three professional hoteliers saw the need for a chefs’ association: Juli Lara i Bosch (d. 1989), the visionary first President of Girona Counties Ho-tel and Catering Association; the late Xevi Teixidó from Casa Marieta; and Antoni Gómez. However, the present-day association was set up in 2007,

and currently includes ten restaurants from Gi-ronès, Pla de l’Estany and La Selva counties, some with Michelin stars. The members share the aim of promoting —in a spirit of innovation— traditional recipes and products from Girona city and pro-vince, with El Lleó marketplace as the major distrbu-tion centre for quality fish and farm produce. The association also aims to promote Girona and

Alemanys 3C. dels Alemanys, 317004 GironaTel. +34 972 213 551Fax +34 972 213 551www.cocolino.cattoni@cocolino.cat

Cal RosC. de la Cort Reial, 917004 GironaTel. +34 972 219 176 www.calros-restaurant.cominfo@calros-restaurant.com

DeliciusAv. Doctor Furest, 3217455 Caldes de MalavellaTel. +34 972 470 000Fax +34 972 472 299www.balnearivichycatalan.comdelicius@balnearivichycatalan.com Duc de l’ObacCtra. d’Amer, s/n 17164 BonmatíTel. +34 972 420 977 www.gironabonsfogons.comducdelobac@hotmail.com

El Celler de Can RocaC. de Can Sunyer, 4817007 GironaTel. +34 972 222 157Fax +34 972 485 259www.cellercanroca.comrestaurant@cellercanroca.com

La BanyetaCtra. de Girona a Banyoles, km 1117861 Palol de Revardit Tel. +34 972 594 193Fax +34 972 571 645www.labanyeta.cominfo@labanyeta.com

La Riera Ctra. de Bordils a Corçà, km 417462 Sant Martí VellTel. +34 972 490 211Fax +34 972 490 648www.restaurantlariera.cominfo@restaurantlariera.com

MaràngelsCan Quelot, s/n17150 Sant GregoriTel. +34 972 429 159www.marangels.commarangels@marangels.com

MassanaC. de Bonastruc de Porta, 1017001 GironaTel. +34 972 213 820Fax +34 972 222 767www.restaurantmassana.cominfo@restaurantmassana.com

QuimeraCtra. N-II, km 701 PGA Golf de Catalunya, Hotel Meliá Vichy Catalan17455 Caldes de MalavellaTel. +34 972 181 020Fax +34 972 181 022www.solmelia.comrestaurant.quimera@solmelia.com

surrounding area as a gastronomic destination. The restaurants in Girona Bons Fogons association are also members of Girona Radial Hotel and Catering Association.

Girona Bons Fogons

Gastronomy Guide Gastronomy Associations 35

Pl. d’Espanya, 117867 CamprodonTel. +34 666 577 447 / +34 680 489 407eva_canjordi@yahoo.comwww.valldecamprodon.org

Cuines de la Vall de Camprodon was set up in July 2005 to represent the area and now includes four-teen restaurants, adhering to common principles, paying membership fees and participating in the association’s events and activities. The principles are more ideological than professional, and focus on promoting the culture, gastronomy and local produce of the area. The association’s defence of

the characteristic products of their hearty mountain cuisine, e.g. Ripollès colt and Camprodon Valley potato (trumfa), has resulted in close collaboration with Molló Cooperative and the Ripollès Mount-ain Mare Breeders’ Association. Cuines de la Vall de Camprodon’s busiest times are the three annual gastronomic seasons: the potato season, the colt season, and the pig slaughtering and Lenten sea-

son. Another aim of the association is promoting the «Pirineu» and «Catalan Cuisine» brands on the international market. A high point in their history was the preparation of the tour operators’ gala dinner traditionally hosted by Turisme de Catalunya at the 2008 London World Travel Market.

Can RosaVeïnat d’Abella 17869 Abella (Vilallonga de Ter)Tel. +34 972 740 740 / +34 620 933 950

El SunyerMas Sunyer17867 Beget (Camprodon)Tel. +34 972 741 220www.maselsunyer.com

El Pont 9Camí de la Cerdanya, 117867 CamprodonTel. +34 972 740 521www.restaurantelpont9.com

Núria, plats cuinatsC. de Catalunya, 1317867 CamprodonTel. +34 972 740 850www.calanuria.cat

Can JordiC. d’Avall, 217868 Espinavell (Molló)Tel. +34 972 741 370 / +34 666 577 477

Les PlanesVeïnat d’Espinavell17868 Espinavell (Molló)Tel. +34 972 741 374

Hotel Grèvol SpaAv. de les Saletes, 7Ctra. de Camprodon a Setcases17869 LlanarsTel. +34 972 741 013info@hotelgrevol.com www.hotelgrevol.com

Hotel CalitxóEl Serrat, s/n17868 MollóTel. +34 972 740 386info@hotelcalitxo.comwww.hotelcalitxo.com

L’EnclusaPl. Major, 617868 MollóTel. +34 972 740 265www.restaurantenclusa.com

El CostabonaPl. Major, 1017868 MollóTel. +34 972 130 363

Can JepetC. de Molló, 1117869 SetcasesTel. +34 972 136 104www.restaurantcanjepet.com

Can TirandaC. Major, 917869 SetcasesTel. +34 972 136 052www.cantiranda.com

PirineuCamí d’Ulldeter, 3617869 SetcasesTel. +34 972 136 050www.pirineusetcases.net

Fonda RigàFinal de la carretera de Tregurà, s/n17869 Tregurà (Vilallonga de Ter)Tel. +34 972 136 000www.fondariga.com

Cuines de la Vall de Camprodon

Gastronomy Guide Gastronomy Associations 37

The restaurants in Cuina Pirinenca de Cerdanya claim that their association is small because it de-mands maximum commitment from its members. The main objectives are to promote member es-tablishments and local cuisine, and to gain pres-tige for the «Cerdanya» brand. A serious pledge to support local products has resulted in a close working relationship with producers, farmers,

livestock breeders and craft workers from the re-gion. Starting from the basis of local produce for local consumption, the association aims to ensure a market for the Cerdanya farming community so that farmers can move beyond mere subsistence farming. The restaurants are aware that the use of local ingredients creates a climate of trust and wellbeing among customers. Noteworthy prod-

Oficina Comarcal de Turisme de la CerdanyaCruïlla de la ctra. N-152 amb l’ N-260 · 17520 PuigcerdàTel. +34 972 141 100 / +34 667 706 077cuinapirinenca@gmail.comwww.cuinapirinenca.org www.cuinapirinenca.wordpress.com

Ca l’Eudald Pg. d’Agnès Fabra, 417538 AlpTel. +34 972 890 033Fax +34 972 890 862www.caleudald.com

Casa PatxiC. d’Orient, 2317538 AlpTel. +34 972 890 182www.casapatxi.com

Park PuigcerdàCtra. de Barcelona a Andorra, s/n17520 PuigcerdàTel. +34 972 880 750 www.hotelparkpuigcerda.com

Cal SabaterC. d’Antoni Elies, 1317463 Bolvir Tel. +34 972 895 235 / +34 677 322 628www.calsabaterbolvir.com

El Rebost de GerPl. Major, 217539 GerTel. +34 972 147 055www.elrebostdeger.com

Can Ventura Pl. Major, 1 · 17527 LlíviaTel. +34 972 896 178www.canventura.com

Cal TorruAv. de Catalunya, 3917527 LlíviaTel. +34 972 896 040www.caltorru.com

La Formatgeria de LlíviaPla de Ro17527 Gorguja (Llívia)Tel. +34 972 146 279www.laformatgeria.com

La Taverna del CallPl. del Call, s/n17520 PuigcerdàTel. +34 972 141 036

El PradoCtra. de Llívia, s/n17520 PuigcerdàTel. +34 972 880 400reserves@hoteldelprado.cat www.hoteldelprado.cat

Fonda de Cal FuxetC. de la Font, s/n 25725 Arànser (Lles)Tel. +34 973 515 122www.lafondacalfuxet.com

CobadanaCamí de la Rota, s/n17538 UrúsTel. +34 972 890 129www.fondacobadana.com

ucts from this mountain plain include potatoes (trumfes) from Cerdanya, turnips from Talltendre, pears from Puigcerdà, honey, pork liver pâté, cured meats, and fresh cheese made from cow’s or goat’s milk.

Cuina Pirinenca de Cerdanya

Gastronomy Guide Gastronomy Associations 39

Els Fogons de la Vall de Ribes is a historic associa-tion, initially set up at a local gastronomy fair in 1999 and revived by Ribes Valley Tourism Board in 2007 after a period of inactivity. The association is committed to injecting new life into gastronomy fairs, and actively participates in local campaigns such as the chicken fair and the cod fair in spring and the wild mushroom fair in autumn. It pro-

motes local honey, cured meats, fresh cheese and other dairy products. Ribes Valley is famous for its Ripollesa and Queralbina breeds of lamb and sheep from Queralbs in the valley of Núria. Traditional confectionery is also popular, such as the well-known Met de Ribes biscuits, which apparently take their name from the local tale of a man called Met, who fell into the River Freser and

was dragged downstream. When asked «How are you doing, Met?» he calmly replied with the well-known local expression «I’m just dragging along!».

Pl. de l’Ajuntament, 3, baixos17534 Ribes de FreserTel. +34 972 727 728turisme@vallderibes.catwww.vallderibes.cat

Els Fogons de la Vall de Ribes

PratsC. de Sant Quintí, 3017534 Ribes de FreserTel. +34 972 727 001www.hotel-prats.cat info@hotel-prats.cat

CaçadorsC. del Balandrau, 24-2617534 Ribes de FreserTel. +34 972 727 077www.hotelsderibes.comelscazadors@hotelsderibes.com

Ca l’AnnaPl. de la Constitució, s/n17534 Ventolà (Ribes de Freser)Tel. +34 972 727 260Ventola22@hotmail.com

El LlacCtra. de Puigcerdà, km 11817534 CampellesTel. +34 972 729 221

La Perdiu BlancaCtra. de Puigcerdà, 517534 Ribes de FreserTel. +34 972 727 150laperdiublanca@hotmail.com

La Plaça Pl. de la Vila, 217534 QueralbsTel. +34 972 727 037

Can SartCtra. de Puigcerdà, 1217534 Ribes de FreserTel. +34 972 727 565abonshoms@telefonica.net

Resguard dels VentsCamí de Ventaiola, s/n 17534 Ribes de Freser Tel. +34 972 728 866info@hotelresguard.com www.hotelresguard.com

Gastronomy Guide Gastronomy Associations 41

Joves Cuiners association arose as the result of an impromptu meeting of young chefs at the first Vic Gastronomic Forum in 1999. From then onwards, they started to meet regularly to discuss creating and promoting a cuisine with personality and seeking a balance between new trends and traditio-nal Catalan cooking and basic raw materials. Joves

Cuiners association was eventually set up in 2004. The members are restaurant owners from seven establishments in Empordà, La Selva, Gironès and Pla de l’Estany counties. They have travelled to Japan and Lyon and have taken part in numerous official events. However, their greatest moment of glory took place on 10 October 2007 when they

were invited to prepare the first of the four Sónar Nights tasting menus hosted by Catalonia at the Frankfurt Book Fair.

La Plaça C. Sant Esteve, 1717462 Madremanya Tel. +34 972 490 487 Fax +34 972 490 597info@restaurantlaplaca.comwww.restaurantlaplaca.com Els Tinars Ctra. de Sant Feliu a Girona, km. 7,217240 Llagostera Tel. +34 972 830 626Fax +34 972 831 277tinars@elstinars.comwww.elstinars.com

Molí de l’Escala Camí de les Corts, s/n17130 L’Escala  Tel. +34 972 774 727Fax +34 972 774 725info@molidelescala.com www.molidelescala.com

La Cuina de Can Simón C. del Portal, 2417320 Tossa de Mar Tel. +34 972 341 269 Fax +34 972 314 582restaurantcansimon@gmail.com www.lacuinadecansimon.es

Montserrat Càtering C. Vilafant, 3117600 FigueresTel. +34 972 509 968mail@montserratcatering.comwww.montserratcatering.com

Ca la Maria Ctra. de Girona a Sant Feliu, km. 6,5 17240 LlagosteraTel. +34 972 831 334info@restaurantcalamaria.catwww.restaurantcalamaria.cat

C. de les Corts, s/n17130 L’EscalaTel. +34 972 774 727 info@jovescuiners.com www.jovescuiners.com

La Banyeta Ctra. de Girona a Banyoles, km 1117861 Palol de Revardit Tel. +34 972 594 193info@labanyeta.comwww.labanyeta.com

Joves Cuiners

Club de Gastronomia del Gironès C. de la Riera de Mus, 1, A17003 GironaTel. +34 972 213 262turisme@girones.catwww.girones.cat/turisme

Besalú Gastronòmica Pl. de la Llibertat, 117850 BesalúTel. +34 972 591 240otbesalu@agtat.es

El Plat BlauAv. de Catalunya, s/n17252 Sant Antoni de CalongeTel. +34 972 661 714arestaurantsbadia@yahoo.es

Cuina del Baix Ripollès C. de Joan Miró, 2-417500 RipollTel. +34 972 704 499info@ahripolles.comwww.ahripolles.com

La Cuina TermalC. de l’Onze de Setembre, s/n17455 Caldes de MalavellaTel. +34 972 480 103www.caldescomercial.com

Gastronomy Guide Gastronomy Associations 43

Club de Gastronomia del Gironès In early 2007, Girona County Council fostered the creation of Club de Gastronomia del Gironès as part of its promotion of local tourism and gastro-nomy. The starting point was a study commis-sioned in 2006 to define and identify the main products and most emblematic dishes of the county. Gironès cuisine takes its inspiration from traditional recipes, using locally grown fruit such as Girona apples, vegetables from the market gar-dens flanking the Ter River in Santa Eugènia, Salt, Sant Gregori and Bescanó, many meat products, particularly beef and pork, and a wide range of cured meats. The restaurants and producers in the club do not pay membership fees but are commit-ted to offering good value for money in order to attract the type of family tourism encouraged by Gironès County Council.

Besalú Gastronòmica Besalú Gastronòmica started up in 2005, pro-moted by Besalú Town Council to raise awareness and commitment among restaurants and en-courage involvement in the tourist and historical events taking place in the town.«Besalú, Jewish city» and «Mediaeval Besalú» gastronomy cam-

paigns promote Jewish and medieval food and tasting menus. Other events include a ratafia festival, adult cookery classes, and guided tours around Besalú at night. The restaurants in this association are all members of RASGO, the hotel and gastronomy division of the Network of Jewish Quarters in Spain. They aim to promote traditional local products, such as carrots and plum tomatoes, ratafia liqueur, modernista aniseed cake, and the cured meats extolled by Catalan writer Josep Pla.

El Plat BlauEl Plat Blau association aims to promote the typi-cal dishes from Palamós and Calonge-Sant Anto-ni. They organise three annual campaigns: Prawn Menu, Langoustine Menu and Fish Casserole Menu.

Cuina del Baix Ripollès The core members of Cuina del Baix Ripollès are a dozen of the more active restaurants in Ripoll, Campdevànol and Sant Joan de les Abadesses. Their aims are to develop the area’s products, to promote gastronomic and quality tourism and to inject new energy into the economy of a county with a major historical heritage. Ripollès Desenvo-

lupament and Ripollès Hotel and Catering Asso-ciation gave their support to the creation of this and two other similar associations in the area. It has made its laboratory available for research pur-poses.

La Cuina TermalA group of ten chefs wishing to revive traditio-nal dishes based on the thermal spring waters of Caldes de Malavella is in the process of setting up a new association. They remember the long queues of people coming to the town from miles around to fill bottles with spring water, which they brought home for drinking and cooking. The chefs practise local cuisine and still produce exquisite vegetables cooked in thermal waters in the tradi-tional style, but they are also striving to update the classic recipes and widen their repertory.

Other chefs’ groups have more closely defined aims, in terms of events and geographical scope. Inspired by the more established gastronomy associations, some of these newer groups aspire to emulate their achievements in order to grow stronger and to achieve greater and wider recognition.

Gastronomy Guide 45Stars

The 20th century ended and the 21st century start-ed with a pebble in the shoe of the grand French cuisine. The pebble comes from Montjoi beach, site of Ferran Adrià’s El Bulli restaurant. French cuisine is potent; great restaurants around the world have imitated the French structure; even the words they use come from the French: menu, gourmet, chef and restaurant. Today, however, French cuisine is not exactly limping, but that peb-ble is very annoying indeed. To make it worse, the Michelin Guide is no longer the only worldwide

gastronomy reference. Since 2002, the English Restaurant Magazine has been publishing The World’s 50 Best Restaurants every year, in which the top places no longer go to the chefs with the most Michelin stars. Inspectors no longer determine the winners, but chefs, gourmets and restaurant owners all over the world. Ferran Adrià is no. 1 in this new worldwide gastronomic order. The nouvelle cuisine gurus will allow us to place him among the three greats of all time, beside Antonin Carême and Auguste

Stars

The 2011 Michelin Red Guide, in which El Bulli makes its last appearance, lists two Girona restaurants with three stars, two with two stars and ten with one star, i.e. twenty Michelin stars shared by 14 restaurants.

Gastronomy Guide 46Stars

Escoffier. Carême was the first great chef in history and, around the time of the French Revolution, the inventor of restaurant haute cuisine. Escoffier was the chef who codified classic French cuisine and the very concept of haute cuisine. Later on, the re-volutionary nouvelle cuisine movement arose out of the intellectual current espousing the renova-tion of French culture, starting in the aftermath of WW2 and culminating in May 1968. Its leaders heralded a radical breakaway from classical baroque cuisine with its elaborate sauces, and turned their backs on the constraints of academ-icism. They made a commitment to simplicity.

They invented modernity. They called for con-stant renovation, for creativity. Ferran Adrià is the latest in this school. He not only understood the tenets of nouvelle cuisine but he took the move-ment one step further, and completely broke away from any remaining vestiges of classical legacy in the nouvelle cuisine of Paul Bocusse, Michel Gué-rard, the Troisgros brothers and Alain Senderens. He even revolutionised the raw materials of the trade. Ferran Adrià is number 1. Close on the heels of The World’s 50 Best Restaurants top seven in 2010, many of the best chefs came from the El Bulli fac-

EL BULLI***Ferran AdriàCala Montjoi17480 RosesTel. +34 972 15 04 57www.elbulli.com

EL CELLER DE CAN ROCA***Joan RocaCan Sunyer, 4817007 GironaTel. +34 972 22 21 57www.cellercanroca.com

LES COLS**Fina PuigdevallMas Les Cols - Ctra. de la Canya, s/n17800 OlotTel. +34 972 26 92 09www.lescols.com

MIRAMAR**Paco PérezPg. Marítim, 717490 LlançàTel. +34 972 38 01 32www.miramar.cat

CA L’ENRIC*Isabel JuncàCan Pairó - Ctra. de Camprodon, s/n17813 La Vall de BianyaTel. +34 972 29 00 15www.calenric.net

L’ALIANÇA * Lluís FeliuC. Jacint Verdaguer, 317160 AnglèsTel. +34 972 420 156www.restaurantalianca.com

CA L’ARPA*Pere ArpaÀngel Guimerà, 1417820 BanyolesTel. +34 972 57 23 53www.calarpa.com

LA CUINA DE CAN SIMÓN*Xavier Lores GelpíC. Portal, 2417320 Tossa de MarTel. +34 972 34 12 69www.cuinacansimon.com

LA LLAR*Joan ViñasCtra. C-260, km 4017480 RosesTel. +34 972 25 53 68www.restaurantlallar.com

MAS PAU*Xavier SagristàCtra. Figueres a Besalú, despoblat, s/n17742 Avinyonet de PuigventósTel. +34 972 54 61 54www.maspau.com

Chefs in Girona province had twenty Michelin stars in 2011.

Gastronomy Guide 47Stars

tory, disciples of the boy from L’Hospitalet de Llo-bregat, the genius of Montjoi beach in Roses, Cap de Creus. Ferran Adrià has decided that El Bulli will no longer figure in any list or guidebook. It will no longer have stars or points. It will no longer be a restaurant. El Bulli will remain closed throughout 2012 and 2013. In 2014 a new project will be born: elBulliFoundation. It will not be the best restaurant in the world but it will continue to be the most in-fluential gastronomic creation centre on the plan-et. Girona province will have lost three stars and a place among the world’s best, but it will also have

MASSANA*Pere MassanaC.Bonastruc de Porta, 10 17001 Girona Tel. +34 972 213820www.restaurantmassana.com

ELS TINARS * Marc GasconsCtra. de Sant Feliu a Girona, km 7,5 17240 Llagostera Tel. +34 972 830 626www.elstinars.com

BO·TIC *Albert SastregenerCtra. de Girona a Palamós (C-66), km 11,517121 Corçà www.bo-tic.com

XESC * Francesc RoviraPl. del Roser, 1 17531 Gombrèn www.fondaxesc.com

benefited. It will become the academy, the agora, the beacon, the CPU, the server of the gastron-omic avant-garde, a place of pilgrimage, the gas-tronomic centre of the universe. The 2011 Michelin Red Guide, in which El Bulli makes its last appearance, lists two Girona restau-rants with three stars, two with two stars and ten with one star, i.e. twenty Michelin stars shared by 14 restaurants. El Bulli and El Celler de Can Roca both have three Michelin stars. Les Cols (Olot) and Mira-mar (Llançà) have two stars each. The following ten restaurant all have one star: La Llar (Castelló

d’Empúries); Mas Pau (Avinyonet de Puigventós); La Cuina de Can Simón (Tossa de Mar); Ca l’Enric (La Vall de Bianya); El Rebost d’en Pere (Banyoles); Massana (Girona); Els Tinars (Llagostera); L’Aliança (Anglès); Fonda Xesc (Gombrèn) and Bo·Tic (Cor-çà). However, the total comes to twenty-two. if we add in the stars awarded to two Barcelona restau-rants run by Girona chefs: Enoteca (Hotel Arts) by Paco Pérez of Miramar, and Moo (Hotel Omm) by the Roca brothers of El Celler de Can Roca.

Gastronomy Guide 48Gastronomy Campaigns

Gastronomy CampaignsJANUARYSea and Mountain CuisineLLAGOSTERA · Tel. +34 972 832 322

Sea Urchin Festival PALAFRUGELL · Tel. +34 972 611 820 / +34 972 300 228

Pig Slaughter Products CAMPRODON VALLEYTel. +34 972 740 936 / +34 666 577 447

Month of the Hunt RIBES VALLEY · Tel. +34 972 727 728

Traditional Tossa CuisineTOSSA DE MAR · Tel. +34 972 340 108

FEBRUARYSea and Mountain CuisineLLAGOSTERA · Tel. +34 972 832 322

Sea Urchin Festival PALAFRUGELL · Tel. +34 972 611 820 / +34 972 300 228

Puigcerdà “Trinxat” FestivalPUIGCERDÀ · Tel. +34 972 880 542

Lenten CuisineCAMPRODON VALLEY AND RIPOLLÈSTel. +34 972 740 936 / +34 666 577 447 and +34 972 704 499

Ripollès Lamb and Wild Mushrooms RIPOLLÈS · Tel. +34 972 704 499

MARCHBesalú, Jewish TownBESALÚ · Tel. +34 972 591 240

Fish Casserole MenuCALONGE-SANT ANTONI AND PALAMÓSTel. +34 972 661 714 / +34 972 600 500

Hunting Gastronomy CASSÀ DE LA SELVATel. +34 972 465 243

Town Festival Cuisine LLAGOSTERA · Tel. +34 972 832 322

Rice Gastronomy LLORET DE MAR · Tel. +34 972 365 282

Kitchen Garden CuisinePERATALLADA · Tel. +34 972 645 522

Sant Feliu Bluefish Campaign SANT FELIU DE GUÍXOLS · Tel. +34 972 820 051

Shellfish: A Taste of the Sea TORROELLA DE MONTGRÍ-L’ESTARTITTel. +34 972 751 910

Colt Gastronomy SeasonCAMPRODON VALLEYTel. +34 972 740 936 / +34 666 577 447

JUNEPla de l’Estany Cuisine in JuneBANYOLES · Tel. +34 972 573 550

Rockfish BEGUR · Tel. +34 972 624 520

Prawn MenuCALONGE-SANT ANTONI AND PALAMÓSTel. +34 972 661 714 / +34 972 600 500

Town Festival Cuisine LLAGOSTERA · Tel. +34 972 832 322

Line Fish LLANÇÀ · Tel. +34 972 380 855

Sant Feliu Bluefish Campaign SANT FELIU DE GUÍXOLS · Tel. +34 972 820 051

Shellfish: A Taste of the Sea TORROELLA DE MONTGRÍ-L’ESTARTIT · Tel. +34 972 751 910

1001 Ways to Make Tossa Noodle Stew TOSSA DE MAR · Tel. +34 972 340 108

Girona Gastronomy WeekGIRONA · Tel. +34 972 224 344

Sea Urchin FestivalPALAFRUGELL · Tel. +34 972 611 820 / +34 972 300 228

Rice Cuisine at PalsPALS · Tel. +34 972 637 380

Ripollès Suckling Lamb RIBES VALLEY · Tel. +34 972 727 728

APRILKitchen Garden Produce and Snails ARBÚCIES · Tel. +34 972 162 477

Rockfish BEGUR · Tel. +34 972 624 520

Fish Casserole MenuCALONGE-SANT ANTONI AND PALAMÓS Tel. +34 972 661 714 / +34 972 600 500

Grandmother’s Recipes LA BISBAL D’EMPORDÀTel. +34 972 645 166 / +34 972 645 500

Rice Cuisine at PalsPALS · Tel. +34 972 637 380

Kitchen Garden Cuisine PERATALLADA · Tel. +34 972 645 522

Ripollès Suckling Lamb RIBES VALLEY · Tel. +34 972 727 728

MAYRockfish BEGUR · Tel. +34 972 624 520

Prawn MenuCALONGE-SANT ANTONI AND PALAMÓSTel. +34 972 661 714 / +34 972 600 500

Greek and Roman Cuisine. The TriumvirateL’ESCALA · Tel. +34 972 770 603

Gastronomy Guide 49Gastronomy Campaigns

JULYPrawn MenuCALONGE-SANT ANTONI AND PALAMÓSTel. +34 972 661 714 / +34 972 600 500

Roses “Suquet” Fish StewROSES · Tel. +34 972 257 331

The Cuisine of Count ArnauSANT JOAN DE LES ABADESSES · Tel. +34 972 720 599

AUGUSTRoses “Suquet” Fish StewROSES · Tel. +34 972 257 331

The Cuisine of Count ArnauSANT JOAN DE LES ABADESSES · Tel. +34 972 720 599

SEPTEMBERPoultry CuisinePERATALLADA · Tel. +34 972 645 522

Garlic and Pumpkins PLA DE L’ESTANY · Tel. +34 972 573 550

Roses “Suquet” Fish StewROSES · Tel. +34 972 257 331

Wild Mushrooms SETCASES · Tel. +34 972 136 089

“Cimitomba” Cuisine TOSSA DE MAR · Tel. +34 972 340 108

Ripollès Colt RIBES VALLEY · Tel. +34 972 727 728

OCTOBERAlp Cuisine ALP · Tel. +34 972 890 385

Chestnuts, Wild Mushrooms and Game ARBÚCIES · Tel. +34 972 162 477

Langoustine Menu CALONGE-SANT ANTONI AND PALAMÓSTel. +34 972 661 714 / +34 972 600 500

Wild Mushrooms LLAGOSTERA Tel. +34 972 830 375

La Bisbal d’Empordà Gastronomy and Pottery FairLA BISBAL D’EMPORDÀ Tel. +34 972 645 166 / +34 972 645 500

“Suquet” Fish Stew L’ESCALA · Tel. +34 972 770 603

Chestnut and Wild Mushroom CuisineMAÇANET DE CABRENYS · Tel. +34 972 544 297

“The Nest” Stew PALAFRUGELL · Tel. +34 972 611 820 / +34 972 300 228

Roses “Suquet” Fish Stew ROSES · Tel. +34 972 257 331

Wild Mushroom CuisineSANTA CRISTINA D’ARO · Tel. +34 972 835 293

Cooking with Apples TORROELLA DE MONTGRÍ-L’ESTARTITTel. +34 972 751 910 / +34 972 750 699

“Trumfa” Potatoes CAMPRODON VALLEYTel. +34 972 740 936 / +34 666 577 447

Ripollès Colt RIBES VALLEY · Tel. +34 972 727 728

NOVEMBERAlp Cuisine ALP · Tel. +34 972 890 385

Langoustine MenuCALONGE-SANT ANTONI AND PALAMÓSTel. +34 972 661 714 / +34 972 600 500

Wild Mushrooms LLAGOSTERA · Tel. +34 972 832 322

Chestnut and Wild Mushroom CuisineMAÇANET DE CABRENYS · Tel. +34 972 544 297

Garrotxa County Gastronomy FairOLOT · Tel. +34 607 401 947

“The Nest” StewPALAFRUGELL · Tel. +34 972 611 820 / +34 972 300 228

Roses “Suquet” Fish StewROSES · Tel. +34 972 257 331

Wild Mushroom CuisineSANTA CRISTINA D’ARO · Tel. +34 972 835 293

Ripollès Colt RIBES VALLEY · Tel. +34 972 727 728

DECEMBERLangoustine MenuCALONGE-SANT ANTONI AND PALAMÓSTel. +34 972 661 714 / +34 972 600 500

Christmas Cookery FairL’ESCALA · Tel. +34 972 770 603

Roses “Suquet” Fish StewROSES · Tel. +34 972 257 331

Ripollès Colt RIBES VALLEY · Tel. +34 972 727 728

Further information:www.costabrava.org

Gastronomy Guide Costa Brava Restaurants 51

COSTA BRAVA

Gastronomy Guide Restaurants 51

Book your Restaurant On-lineBook your table on-line for Costa Brava and Pirineu de Girona restaurants and avail of attractive offers from the affiliated restaurants: www.costabrava.org

With a few notable exceptions, it is practically impossible to separate the part from the whole when referring to the gastronomy of Girona. Our cuisine is continuously evolving, out of a collective movement where quality and achieve-ment may grow rapidly in any establishment. A guidebook, however, has to select certain parts

Our Selectionfrom the whole picture. You will find fine cuisine in each of the establishments listed here but there are many others where you will also enjoy our excellent local gastronomy.The following selection lists outstanding restau-rants from the main gastronomy guides for our province.

Costa Brava Restaurants

Gastronomy Guide Costa Brava Restaurants 53

Costa Brava Restaurants 54

COSTA BRAVA

Gastronomy Guide

L’ALIANÇA J6

C. de Jacint Verdaguer, 3 · 17160 ANGLÈSTel. +34 972 420 156 · Fax +34 972 423 322www.restaurantalianca.com

LES MAGNÒLIES I7

C. de Mossèn Anton Serras, 7 · 17401 ARBÚCIESTel. +34 972 860 879www.lesmagnolies.com

Places: Inside, 40 - Outside, 40Average price: 45 eurosType of food: Creative or signature Holidays: 15 days in February and 10 days in August Closed on: Monday and Tuesday

Places: Inside, 47 - Outside, 15Average price: 42 eurosType of food: Creative or signatureHolidays: 1st fortnight in August Closed on: Sunday evening and Monday

MAS PAU L3

Ctra. de Figueres a Olot, s/n · 17742 AVINYONET DE PUIGVENTÓSTel. + 34 972 546 154 · Fax +34 972 546 326www.maspau.com

Places: Inside, 45 - Outside, 50Average price: 60 eurosType of food: Traditional, creative or signature, seasonal, market produce Holidays: 6 January to 15 March Closed on: Sunday evening (except in summer), Tuesday midday and Monday

ANGLÈS ARBÚCIES AVINYONET DE PUIGVENTÓS

Member of La Cuina del Vent

Gastronomy Guide Costa Brava Restaurants 55

COSTA BRAVA

CA L’ARPA K5

Pg. de la Indústria, 5 · 17820 BANYOLESTel. +34 972 572 353 · Fax +34 972 583 979www.calarpa.com

Places: Inside, 38 Average price: 60 eurosType of food: Creative or signature, market produce Holidays: Open all year Closed on: Sunday evening and Monday

FONDA LA PAZ K5 LA CISTERNA K5Member of Grup Gastronòmic del Pla de l’Estany

C. de Ponent, 18 · 17820 BANYOLESTel. +34 972 570 432

C. Álvarez de Castro, 36 · 17820 BANYOLESTel. +34 972 581 356www.restaurant-lacisterna-banyoles.com

Places: Inside, 60 Average price: 30 eurosType of food: Home cookingHolidays: 1st week in March and September Closed on: Sunday evening and Monday

Places: Inside, 47 Average price: 30 eurosType of food: TraditionalHolidays: 15 days in August Closed on: Sunday and public holidays

COSTA BRAVA

BANYOLES

Costa Brava Restaurants 56

COSTA BRAVA

Gastronomy Guide

AIGUACLARA N6

Santa Teresa, 3 · 17255 BEGURTel. +34 972 622 905www.aiguaclara.com

Places: Inside, 30 - Outside, 10Average price: 32 eurosType of food: TraditionalHolidays: 10 December to 11 FebruaryClosed on: October to June, Sunday to Tuesday; July to September, Sunday and Monday

AIGUA BLAVA N6Member of Cuina de l’Empordanet

Platja de Fornells, s/n · 17255 BEGURTel. +34 972 622 058 · Fax +34 972 622 112www.aiguablava.com

Places: Inside, 180 - Outside, 70Average price: 45 eurosType of food: TraditionalHolidays: 2 November to 22 February

BEGUR

QUATRE ESTACIONS K5

Av. de la Farga, 5 · 17820 BANYOLESTel. +34 972 573 300 · Fax +34 972 573 300

Places: Inside, 40Average price: 30 eurosType of food: Market produce Holidays: 2nd fortnight in August Closed on: Monday and public holidays evening

BANYOLES

Gastronomy Guide Costa Brava Restaurants 57

COSTA BRAVA

FONDA CANER N6

C. de Pi i Ralló, 10 · 17255 BEGURTel. +34 972 622 391· Fax +34 972 624 320www.fondacaner.com

Places: Inside, 60Average price: 30 eurosType of food: Seasonal Holidays: November to March

ROSTEI N6

C. de Concepció Pi, 8 · 17255 BEGURTel. +34 972 622 704www.restaurantrostei.com

Places: Inside, 25 - Outside, 20Average price: 30 eurosType of food: MediterraneanHolidays: December and the 1st week in January Closed on: Monday

CAN CLIMENT N6

C. de Pi i Ralló, 8 · 17255 BEGURTel. +34 972 622 502

Places: Inside, 38Average price: 36-40 eurosType of food: Traditional Holidays: November to February Closed on: Monday

Costa Brava Restaurants 58

COSTA BRAVA

Gastronomy Guide

L’HORTA M5

C. Major, 41 · 17141 BELLCAIRE D’EMPORDÀTel. +34 972 788 591 · Fax +34 972 765 978www.hortabellcaire.com

Places: Inside, 70Average price: 36 eurosType of food: SeasonalHolidays: November Closed on: Sunday evening and Monday

CAN TARRANC K9

Ctra. de Blanes a Tordera (3 km from Blanes) · 17300 BLANESTel. 937 642 037www.cantarranc.net

Places: Inside, 600 - Outside, 500Average price: 30 eurosType of food: MediterraneanHolidays: 20 January to 28 February Closed on: Monday

BELLCAIRE D’EMPORDÀ BLANES

SA PUNTA N6Member of Cuina de l’Empordanet

Urbanització de sa Punta, s/n · 17255 BEGURTel. +34 972 622 376 · Fax +34 972 667 315www.hotelsapunta.com

Places: Inside, 80 - Outside, 80Average price: 70 eurosType of food: Market produce Holidays: Open all year

BEGUR

Gastronomy Guide Costa Brava Restaurants 59

COSTA BRAVA

BOADELLA D’EMPORDÀ

S’AUGUER K9

C. de s’Auguer, 2, 1r · 17300 BLANESTel. +34 972 351 405

Places: Inside, 100Average price: 30 eurosType of food: Market produce , fresh fish Holidays: JanuaryClosed on: Wednesday

EL TRULL D’EN FRANCESC K3

Placeta de l’Oli, 1 · 17723 BOADELLA D’EMPORDÀTel. +34 972 569 027www.trull-boadella.com

Places: Inside, 30 - Outside, 60Average price: 30 eurosType of food: MediterraneanHolidays: FebruaryClosed on: Monday and Tuesday

EL VENTALL K9

Ctra. de Blanes a Lloret, s/n · 17300 BLANESTel. +34 972 332 981 · Fax +34 972 350 781www.elventall.com

Places: Inside, 60 - Outside, 60Average price: 38 eurosType of food: Market produce Holidays: Open all year Closed on: 15 September to 23 June, Monday evening and Tuesday

Costa Brava Restaurants 60

COSTA BRAVA

Gastronomy Guide

ES BALUARD O3

Riba Nemesi Llorens, 2 · 17488 CADAQUÉSTel. +34 972 258 183 · Fax +34 972 159 345www.esbaluard-cadaques.net

Places: Inside, 50Average price: 40 eurosType of food: Market produce, traditional fish dishes Holidays: Early November to early February Closed on: In summer, Wednesday

EL ROMANÍ DE BREDA I8 FONDA MONTSENY I8

C. de Joan XXIII, 36 · 17400 BREDATel. +34 972 871 051 · Fax +34 972 871 351www.elromanidebreda.cat

Pl. Trunas, 1 · 17400 BREDATel. +34 972 160 294www.fondamontsenybreda.es

Places: Inside, 100Average price: 25 eurosType of food: TraditionalHolidays: 18 December to 10 January Closed on: Thursday (except public holidays) and Sunday evening; Monday, Tuesday and Wednesday evening: only open when booked in advance

Places: Inside, 90Average price: 45 eurosType of food: Traditional, Catalan Holidays: Open all year Closed on: Tuesday

CADAQUÉSBREDA

Gastronomy Guide Costa Brava Restaurants 61

COSTA BRAVA

CALELLA DE PALAFRUGELL

EL TRAGAMAR N7

Platja del Canadell, s/n · 17210 Calella de Palafrugell (PALAFRUGELL)Tel. +34 972 614 336www.grupotragaluz.com

Ctra. Nacional II, km 701, PGA Golf de Catalunya 17455 CALDES DE MALAVELLATel. +34 972 181 020 · Fax +34 972 181 022www.meliagolfvichycatalan.com

Places: Inside, 85 - Outside, 50Average price: 30 eurosType of food: MediterraneanHolidays: 10 January to 10 February and 2nd fortnight in NovemberClosed on: Tuesday

Places: Inside, 100Average price: 30 eurosType of food: Creative or signatureHolidays: Open all year

DELICIUS K7Member of Girona Bons Fogons

Av. del Dr. Furest, 32 · 17455 CALDES DE MALAVELLATel. +34 972 470 005 · Fax +34 972 472 299www.balnearivichycatalan.com

Places: Inside, 150Average price: 34 eurosType of food: Seasonal and thermalHolidays: 10 January to 10 February Closed on: Sunday evening and Monday

QUIMERA J7Member of Girona Bons Fogons

CALDES DE MALAVELLA

Costa Brava Restaurants 62

COSTA BRAVA

Gastronomy Guide

LA LLAR DEL PAGÈS L2

C. Alt, 11 · 17750 CAPMANYTel. +34 972 549 170 · Fax +34 972 569 170www.lallardelpages.com

C. Santa Clara, 31 · 17486 CASTELLÓ D’EMPÚRIESTel. +34 972 250 593 · Fax +34 972 250 661www.emporiumhotel.com

Places: Inside, 14Average price: 46 eurosType of food: Creative or signatureHolidays: 2 to 22 May and 21 to 27 NovemberClosed on: Wednesday, Thursday and Sunday evening; Monday and Tuesday all day

Places: Inside, 80 - Outside, 35Average price: 50 eurosType of food: Creative or signature, Catalan Holidays: 1 to 14 January and 17 to 29 October Closed on: Monday (except long weekends and public holidays)

EMPÒRIUM HOTEL M4Member of La Cuina del Vent

CAPMANY CASTELLÓ D’EMPÚRIES

SA JAMBINA N7

C. de Bofill i Codina, 21 · 17210 Calella de Palafrugell (PALAFRUGELL)Tel. +34 972 614 613 · Fax +34 972 614 613

Places: Inside, 45Average price: 48 eurosType of food: Traditional fish dishes, market produce Holidays: 15 December to 6 January Closed on: Monday

CALELLA DE PALAFRUGELL

Gastronomy Guide Costa Brava Restaurants 63

COSTA BRAVA

GARBET N2 BO·TIC M6 LA MASIA DEL CABRIT K6

Platja de Garbet · 17469 COLERATel. +34 972 389 002 · Fax +34 972 389 154www.restaurantgarbet.com

Ctra. de Girona a Palamós (C-66), km 11,5 · 17121 CORÇÀTel. +34 972 630 869www.bo-tic.com

Ctra. Antiga d’Amer, 58 · 17007 DOMENYTel. +34 972 202 424www.lamasiadelcabrit.com

Places: Inside, 100 - Outside, 40Average price: 50 eurosType of food: Traditional, home cooking, seasonal, market produce, produce-based cuisineHolidays: 15 October to 10 March

Places: Inside, 22 - Outside, 13Average price: 75 eurosType of food: Creative or signatureHolidays: 17 October to 17 November Closed on: Sunday evening, Monday and Tuesday (Midsummer’s Night to 31 August, only Monday)

Holidays: Open all year Closed on: Monday and Tuesday evening, and Wednesday all day

COLERA CORÇÀ DOMENY

Costa Brava Restaurants 64

COSTA BRAVA

Gastronomy Guide

CAN ROCA K4Member of Grup Gastronòmic del Pla de l’Estany

Av. de Carles de Fortuny, 1 · 17832 ESPONELLÀTel. +34 972 597 012 · Fax +34 972 597 012

Places: Inside, 80Average price: 30 eurosType of food: TraditionalHolidays: 1st fortnight in March and 2nd fortnight in September Closed on: Every evening from Sunday to Thursday, except July and August. Tuesday all day

ESPONELLÀEL PORT DE LA SELVA

CA L’HERMINDA N2 CAL MARINER N2

C. de l’Illa, 7 · 17489 EL PORT DE LA SELVATel. +34 972 387 075 · Fax +34 972 126 485www.herminda.com

Ctra. de Cadaqués, 2 · 17489 EL PORT DE LA SELVATel. +34 972 388 005 · Fax +34 972 388 006www.cal-mariner.com

Places: Inside, 59 - Outside, 8Average price: 35 eurosType of food: TraditionalHolidays: 3 January to 28 FebruaryClosed on: March to June, Wednesday and Thursday

Places: Inside, 80 - Outside, 40Average price: 25 eurosType of food: SeasonalHolidays: 11 December to late February

Gastronomy Guide Costa Brava Restaurants 65

COSTA BRAVA

CASTELL- 4 L3

Pda. del Castell, 4 · 17600 FIGUERESTel. +34 972 510 104 · Fax +34 972 501 553

Places: Inside, 60Average price: 45 eurosType of food: Spanish cuisine Holidays: 2nd week in January and 15 June to 7 JulyClosed on: Sunday

DURAN L3 EMPORDÀ L3

C. de Lasauca, 5 · 17600 FIGUERESTel. +34 972 501 250 · Fax +34 972 502 609www.hotelduran.com

Av. de Salvador Dalí, 170 · 17600 FIGUERESTel. +34 972 500 562 · Fax +34 972 509 358www.hotelemporda.com

Places: Inside, 120Average price: 47 eurosType of food: Market produce Holidays: Open all year

Places: Inside, 60Average price: 70 eurosType of food: Market produce Holidays: Open all year

FIGUERES

Costa Brava Restaurants 66

COSTA BRAVA

Gastronomy Guide

ALBEREDA K6 BOIRA K6 CAL ROS K6Member of Girona Bons Fogons

C. de l’Albereda, 7 · 17002 GIRONATel. +34 972 226 002 · Fax +34 972 226 002www.restaurantalbereda.com

Cort Reial, 9 · 17001 GIRONATel. +34 972 219 176www.calros-restaurant.com

Pl. de la Independència, 18 · 17001 GIRONATel. +34 972 219 605 · Fax +34 972 211 628

Places: Inside, 50Average price: 50 eurosType of food: TraditionalHolidays: 1st week in January, Easter and 15 days in August Closed on: Monday evening and public holidays

Places: Inside, 150 - Outside, 25Average price: 35 eurosType of food: Catalan cuisineHolidays: 10 days in February, 10 days in July and 10 days in November Closed on: Sunday evening and Monday

Places: Inside, 123 - Outside, 80Average price: 30 eurosType of food: TraditionalHolidays: Open all year

GIRONA

Gastronomy Guide Costa Brava Restaurants 67

COSTA BRAVA

EL CELLER DE CAN ROCA K6Member of Girona Bons Fogons

EL CABRIT K6 EL PATI VERD K6

C. de Can Sunyer, 48 · 17007 GIRONATel. +34 972 222 157 · Fax +34 972 485 259www.cellercanroca.com

Ctra. de Barcelona, 423 · 17001 GIRONATel. +34 972 201 403www.restaurantelcabrit.com

Pl. de Miquel Santaló · 17002 GIRONATel. +34 972 211 212 · Fax +34 972 214 994www.carlemany.es

Places: Inside, 45Average price: 90 eurosType of food: Creative or signatureHolidays: Christmas and Easter Closed on: Sunday and Monday

Places: Inside, 160Average price: 25 eurosType of food: Home cooking Holidays: Easter and 2nd fortnight in August Closed on: Monday, all day; Tuesday and public holidays, evening only

Places: Inside, 70Average price: 40 eurosType of food: Market produce Holidays: Open all year Closed on: Sunday

Costa Brava Restaurants 68

COSTA BRAVA

Gastronomy Guide

MASSANA K6Member of Girona Bons Fogons

C. de Bonastruc de Porta, 10 · 17001 GIRONATel. +34 972 213 820 · Fax +34 972 222 767 www.restaurantmassana.com

Places: Inside, 60Average price: 65 eurosType of food: TraditionalHolidays: 2nd and 3rd weeks in August and Christmas Closed on: Tuesday evening and Sunday

GIRONA

LA PENYORA K6LA LLARGA K6

C. Nou del Teatre, 3 · 17001 GIRONATel. +34 972 218 948

Av. de Sant Francesc, 11 · 17001 GIRONATel. +34 972 201 018www.lallarga.com

Places: Inside, 40 - Outside, 20Average price: 30 eurosType of food: Creative or signature, market produce Closed on: Sunday evening and Tuesday

Places: Inside, 56 - Outside, 30Average price: 25 eurosType of food: Home cooking, market produce Closed on: Sunday and public holidays

Gastronomy Guide Costa Brava Restaurants 69

COSTA BRAVA

MIMOLET K6 NUMUN (Hotel AC Palau de Bellavista) K6 CA LA PAQUITA M6

C. del Pou Rodó, 12 · 17007 GIRONATel. +34 972 202 124 · Fax +34 972 202 124www.mimolet.net

Pda. dels Polvorins, 1 · 17004 GIRONATel. +34 972 080 670www.ac-hotels.com

C. Major, 22 · 17257 GUALTATel. +34 972 758 303 · Fac +34 972 760 282www.restaurantcalapaquita.com

Places: Inside, 78Average price: 50 eurosType of food: Modern Catalan cuisineHolidays: 24 December to 2 January Closed on: Sunday evening and Monday

Places: Inside, 50Average price: 55 eurosType of food: Creative or signatureHolidays: Open all year Closed on: Sunday

Places: Inside, 40 - Outside, 15Average price: 48 eurosType of food: Signature Holidays: JanuaryClosed on: Monday

GUALTA

Costa Brava Restaurants 70

COSTA BRAVA

Gastronomy Guide

EL ROSER 2 M5Member of Cuina de l’Empordanet

Pg. de Lluís Albert, 1 · 17130 L’ESCALATel. +34 972 771 102 · Fax +34 972 774 529www.elroser2.com

Places: Inside, 60 - Outside, 20Average price: 50 eurosType of food: Creative or signatureHolidays: FebruaryClosed on: Sunday evening and Wednesday

ELS PESCADORS M5

Port d’en Perris, 5 · 17130 L’ESCALATel. +34 972 770 728 · Fax +34 972 770 728www.pescadors.com

Places: Inside, 80Average price: 55 eurosType of food: MediterraneanHolidays: NovemberClosed on: September to June, Thursday all day and Sunday evening

CA LA NEUS M5

Pg. Marítim, 8 · 17130 L’ESCALATel. +34 972 770 300 · Fax +34 972 773 605www.nievesmar.com

Places: Inside, 150 - Outside, 40Average price: 40 eurosType of food: TraditionalHolidays: November to March

L’ESCALA

Gastronomy Guide Costa Brava Restaurants 71

COSTA BRAVA

MARISQUERIA CAL TET N5

C. de Santa Anna, 38 · 17258 L’Estartit (TORROELLA DE MONTGRÍ)Tel. +34 972 751 179www.caltet.com

Places: Inside, 50Average price: 40 eurosType of food: Traditional fish dishes Holidays: 17 December to February Closed on: Monday

L’ESTARTIT

MIRYAM M5

Rda. del Pedró, 4 · 17130 L’ESCALATel. +34 972 770 287 · Fax +34 972 772 202

Places: Inside, 100Average price: 55 eurosType of food: Market produce, fresh fish and seafood Holidays: 20 December to 14 January Closed on: Sunday evening (except July and August)

MOLÍ DE L’ESCALA M5Member of Joves Cuiners

Camps dels Pilans - Camí de les Corts · 17130 L’ESCALATel. +34 972 774 727 · Fax +34 972 774 725www.molidelescala.com

Places: Inside, 60 - Outside, 30Average price: 45 eurosType of food: Empordà cuisineHolidays: JanuaryClosed on: Sunday evening and Monday

Costa Brava Restaurants 72

COSTA BRAVA

Gastronomy Guide

LLAFRANC

CASAMAR N7Member of Cuina de l’Empordanet

EL FAR DE SANT SEBASTIÀ N7

C. del Nero, 3 · 17211 Llafranc (PALAFRUGELL)Tel. +34 972 300 104 · Fax +34 972 610 651www.hotelcasamar.net

C. Església, 10 · 17258 L’Estartit (TORROELLA DE MONTGRÍ)Tel. +34 972 750 679www.restaurantelportitxol.com

Muntanya de Sant Sebastià, s/n · 17211 Llafranc (PALAFRUGELL)Tel. +34 972 301 639 · Fax +34 972 304 328www.elfar.net

Places: Inside, 45 - Outside, 40Average price: 45 eurosType of food: Creative or signatureHolidays: 1 January to 14 March Closed on: Monday evening (except July and August) and Tuesday

Places: Inside, 120 - Outside, 60Average price: 40 eurosType of food: Traditional Holidays: 2 January to 2 February

EL PORTITXOL N5

L’ESTARTIT

Gastronomy Guide Costa Brava Restaurants 73

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LLAGOSTERA

ELS TINARS L7Member of Cuina de l’EmpordanetMember of Joves Cuiners

LLEVANT N7Member of Cuina de l’Empordanet

SIMPSON N7

Ctra. de Sant Feliu a Girona, km 7,2 · 17240 LLAGOSTERATel. +34 972 830 626 · Fax +34 972 831 277www.elstinars.com

C. de Francesc de Blanes, 5 · 17211 Llafranc (PALAFRUGELL)Tel. +34 972 300 366 · Fax +34 972 300 345www.hotel-llevant.com

Pg. de Cípsela, 10 · 17211 Llafranc (PALAFRUGELL)Tel. +34 972 301 157

Places: Inside, 120 - Outside, 60Average price: 55 eurosType of food: TraditionalHolidays: 14 January to 14 February Closed on: Sunday evening and Monday

Places: Inside, 70 - Outside, 30Average price: 40 eurosType of food: Market produce Holidays: November

Average price: 35 eurosType of food: Market produce Holidays: 1 November to 11 March Closed on: March to June, and October and November, open at weekends

Costa Brava Restaurants 74

COSTA BRAVA

Gastronomy Guide

EL VAIXELL N2Member of Cuina del Vent

ELS PESCADORS N2

C. del Castellar, 62 · 17490 LLANÇÀTel. +34 972 380 295 · www.elvaixell.com

C. del Castellar, 41 · 17490 LLANÇÀTel. +34 972 380 125 · Fax +34 972 120 686www.restaurantelspescadors.com

Places: Inside, 46Average price: 36 eurosType of food: TraditionalHolidays: 2nd fortnight in December and 1st fortnight in January Closed on: In winter, Monday and every evening (except Friday and Saturday)

Places: Inside, 50 - Outside, 40Average price: 50 eurosType of food: Creative or signature, traditional fish dishesHolidays: 8 January to 8 February Closed on: Sunday evening and Monday

LLANÇÀ

CASA NARRA N2

C. del Castellar, 37 · 17490 LLANÇÀTel. +34 972 380 178 · Fax +34 972 121 078www.restaurantcannarra.com

Places: Inside, 98Average price: 36 eurosType of food: Traditional, market produce, fresh fishHolidays: October Closed on: Sunday evening and Monday

Gastronomy Guide Costa Brava Restaurants 75

COSTA BRAVA

LA VELA N2Member of Cuina del Vent

MIRAMAR N2LA BRASA N2

Av. de Pau Casals, 23 · 17490 LLANÇÀTel. +34 972 380 475 · Fax +34 972 380 476www.restaurantlavela.com

Pg. Marítim, 7 · 17490 LLANÇÀTel. +34 972 380 132 · Fax +34 972 121 008www.miramar.cat

Pl. de Catalunya, 6 · 17490 LLANÇÀTel. +34 972 380 202www.restaurantlabrasa.com

Places: Inside, 85 - Outside, 40Average price: 40 eurosType of food: Seasonal, innovative Holidays: 20 December to 20 January Closed on: Sunday evening and Monday

Places: Inside, 25 - Outside, 25Average price: 80 eurosType of food: Creative or signatureHolidays: January and FebruaryClosed on: Sunday evening and Monday (except July and August)

Places: Inside, 40 - Outside, 45Average price: 35 eurosType of food: Home cookingHolidays: 15 December to 15 February Closed on: Monday evening and Tuesday (except July and August)

Costa Brava Restaurants 76

COSTA BRAVA

Gastronomy Guide

CAN BOLET K9 CAN TARRADAS K9

C. de Sant Mateu, 5 · 17310 LLORET DE MARTel. +34 972 371 237

Pl. d’Espanya, 7 · 17310 LLORET DE MARTel. +34 972 369 795 · Fax +34 972 370 602www.restaurantecantarradas.com

Places: Inside, 110Average price: 40 eurosType of food: Mediterranean Holidays: 2 January to late February Closed on: Monday

Places: Inside, 80 - Outside, 45Average price: 20 eurosType of food: Traditional, home cooking, market produceHolidays: December (Christmas) Closed on: In winter, Wednesday; March to October, open every day

A FLOR D’AIGUA K9

C. de Francesc Layret, 1 - platja de Fenals · 17310 LLORET DE MARTel. +34 972 361 400 · Fax +34 972 364 467www.alvapark.com

Places: Inside, 80Average price: 65 eurosType of food: Creative or signatureHolidays: Open all year

LLORET DE MAR

Gastronomy Guide Costa Brava Restaurants 77

COSTA BRAVA

EL TRULL K9

Cala Canyelles, s/n · 17310 LLORET DE MARTel. +34 972 364 928 · Fax +34 972 371 308www.eltrull.com

Places: Inside, 75 - Outside, 100Average price: 47.50 eurosType of food: Market produce Holidays: Open all year

EL TÚNEL K9

C. de Narcís Fors, 34 · 17310 LLORET DE MARTel. +34 972 364 365www.restauranteltunel.cat

Places: Inside, 50Average price: 35 eurosType of food: Creative or signatureClosed on: Sunday evening and Monday

FREU K9

Ctra. de Tossa, s/n · 17310 LLORET DE MARTel. +34 972 369 326 · Fax +34 972 363 512www.freurestaurant.com

Places: Inside, 40 - Outside, 22Average price: 60 eurosType of food: Creative or signatureHolidays: Open all year Closed on: Sunday evening and Monday

Costa Brava Restaurants 78

COSTA BRAVA

Gastronomy Guide

SANT PERE DEL BOSC K9 SANTA MARTA K9 LA PLAÇA L9Member of Cuina de l’EmpordanetMember of Joves Cuiners

Paratge de Sant Pere del Bosc, s/n · 17310 LLORET DE MARTel. +34 972 361 248 · Fax +34 972 361 637www.santperedelbosc.com

Platja de Santa Cristina, s/n · 17310 LLORET DE MARTel. +34 972 364 904 · Fax +34 972 369 280www.hotelsantamarta.net

C. de Sant Esteve, 17 · 17462 MADREMANYATel. +34 972 490 487 · Fax +34 972 490 597www.restaurantlaplaca.com

Places: Inside, 45 - Outside, 65Average price: 45 eurosHolidays: January and February

Places: Inside, 200 - Outside, 250Average price: 45 eurosType of food: SeasonalHolidays: 23 December to 9 February

Places: Inside, 60 - Outside, 60Average price: 39 eurosType of food: Traditional, creative or signature, seasonal, market produce Holidays: 15 January to 15 February Closed on: Easter to October, at midday every working day (open on public holidays); November to Easter, Monday, Tuesday and Wednesday (except public holidays)

MADREMANYALLORET DE MAR

Gastronomy Guide Costa Brava Restaurants 79

COSTA BRAVA

CA LA MARIA M2

C. de la Unió, 5 · 17752 MOLLET DE PERALADATel. +34 972 563 382www.restaurantcalamaria.net

Places: Inside, 160Average price: 35 eurosType of food: Traditional, home cooking, seasonal, market produce Holidays: FebruaryClosed on: Sunday evening and Tuesday; in winter, closed every evening (except Friday and Saturday)

MOLLET DE PERALADA

L’HORT DEL RECTOR L6

C. de l’Església, 2 · 17121 Monells (CRUÏLLES, MONELLS I SANT SADURNÍ DE L’HEURA)Tel. +34 972 630 396 · Fax +34 972 773 974www.lhortdelrector.com

Places: Inside, 65Average price: 32 eurosType of food: MediterraneanHolidays: FebruaryClosed on: September to June, Monday and Tuesday; July and August, Monday

MONELLS PALAFRUGELL

LA CASONA N7

Paratge de la Sauleda, 4 · 17200 PALAFRUGELLTel. +34 972 303 661 · Fax +34 972 306 615

Places: Inside, 90 Average price: 28 eurosType of food: Market produce Holidays: 21 November to 15 December Closed on: Sunday evening and Monday

Costa Brava Restaurants 80

COSTA BRAVA

Gastronomy Guide

PALAFRUGELL PALAMÓS

LA XICRA N7Member of Cuina de l’Empordanet

PA I RAÏM N7 ÀNCORA M7

C. Estret, 17 (Sant Antoni) · 17200 PALAFRUGELLTel. +34 972 305 630www.restaurantlaxicra.com

C. de Torres Jonama, 56 · 17200 PALAFRUGELLTel. +34 972 304 572www.pairaim.com

C. de Josep Pla, s/n · 17230 La Fosca (PALAMÓS)Tel. +34 972 314 858 · Fax +34 972 602 470www.hotelancora.net

Places: Inside, 34Average price: 45 eurosType of food: Empordà cuisine Closed on: Tuesday evening and Wednesday

Places: Inside, 45 - Outside, 20 (in summer)Average price: 40 eurosType of food: Market produce Holidays: 1 to 15 JanuaryClosed on: Sunday evening, Monday, Tuesday

Places: Inside, 150 - Outside, 90Average price: 35 eurosType of food: TraditionalHolidays: Open all year

Gastronomy Guide Costa Brava Restaurants 81

COSTA BRAVA

BELL PORT M7

Pg. del Mar, 1 · 17230 PALAMÓSTel. +34 972 315 772 · Fax +34 972 600 402www.restaurantbellport.com

Places: Inside, 100Average price: 50 eurosType of food: Traditional fish dishes Holidays: 8 December to 9 February Closed on: October to April, every evening (except Friday and Saturday)

CELLER DE LA PLANASSA M7

C. del Vapor, 4 · 17230 PALAMÓSTel. +34 972 316 496 · Fax +34 972 600 412www.cellerdelaplanassa.com

Places: Inside, 60 - Outside, 40Average price: 36 eurosType of food: Traditional, seasonal, market produce, fresh fish and seafoodHolidays: 15 days in October and 15 days at other times of year Closed on: Sunday evening and Monday; July and August, Monday midday

EL MIRADOR M7

Pl. de la Murada, 5 · 17230 PALAMÓSTel. +34 972 315 376 · Fax +34 972 315 376www.grupmastorrent.com

Places: Inside, 42Average price: 28 eurosType of food: MediterraneanHolidays: 7 January to 7 February Closed on: Sunday evening and Monday

Costa Brava Restaurants 82

COSTA BRAVA

Gastronomy Guide

MARIA DE CADAQUÉS M7L’ARCADA M7 LA GAMBA M7Member of Cuina de l’Empordanet

C. de Tauler i Servià, 6 · 17230 PALAMÓSTel. +34 972 314 009www.mariadecadaques.cat

C. del Pagès Ortiz, 49 · 17230 PALAMÓSTel. +34 972 315 169

Pl. de Sant Pere, 1 · 17230 PALAMÓSTel. +34 972 314 633 · Fax +34 972 318 526restaurant@lagambapalamos.comwww.lagambapalamos.com

Places: Inside, 50Average price: 40 eurosType of food: TraditionalHolidays: 10 days in January and 10 days in AprilClosed on: Sunday evening and Monday

Places: Inside, 42 - Outside, 22Average price: 45 eurosType of food: Traditional, traditional fish dishes Holidays: 22 December to mid-January Closed on: Sunday evening and Monday midday

Places: Inside, 50 - Outside, 40Average price: 50 eurosType of food: Traditional fish dishes Holidays: Open all year Closed on: Open every day

PALAMÓS

Gastronomy Guide Costa Brava Restaurants 83

COSTA BRAVA

MARISQUERIA GAMAS M7

C. de la Indústria, 3 · 17230 PALAMÓSTel. +34 972 317 651 · Fax +34 972 317 651

Places: Inside, 72Average price: 40 eurosType of food: Market produce, fresh fish and seafood Holidays: 20 December to 20 JanuaryClosed on: Sunday evening and Monday

MAS DELS ARCS M7Member of Cuina de l’Empordanet

Ctra. de Girona a Palamós · 17230 PALAMÓSTel. +34 972 315 135 · Fax +34 972 312 167

Places: Inside, 60 - Outside, 32Average price: 38 eurosType of food: Market produce Holidays: November to FebruaryClosed on: Sunday evening and Tuesday

MAS POU M6

Pl. de la Mota, 4 · 17256 PALAU-SATORTel. +34 972 634 125 · Fax +34 972 635 013www.maspou.com

Places: Inside, 100 - Outside, 40Average price: 30 eurosType of food: Traditional, home cooking Holidays: 23 December to early February Closed on: Sunday evening (except July and August) and Monday

PALAU-SATOR

Costa Brava Restaurants 84

COSTA BRAVA

Gastronomy Guide

MAS ROIG N6 L’OLIVAR D’EN NORAT M3SOL BLANC N6

Ctra. de Torroella de Montgrí · 17256 PALSTel. +34 972 637 363 · Fax +34 972 667 401www.hotelmasroig.com

Ctra. de Roses, km 1 · 17494 PAUTel. +34 972 530 300 · Fax +34 972 552 055www.olivardennorat.com

Barri del Molinet, 14 · 17256 PALSTel. +34 972 667 365 · Fax +34 972 636 265www.restaurantsolblanc.com

Places: Inside, 45 - Outside, 50Average price: 40 eurosType of food: Seasonal, market produce Holidays: NovemberClosed on: Tuesday evening and Wednesday

Places: Inside, 40 - Outside, 20Average price: 35 eurosType of food: Traditional, Basque Holidays: 15 days in February and 15 days in NovemberClosed on: Monday

Places: Inside, 38 - Outside, 38Average price: 35 eurosType of food: Seasonal, market produce Holidays: NovemberClosed on: Tuesday and Wednesday (except public holidays or the evenings before them)

PALS PAU

Gastronomy Guide Costa Brava Restaurants 85

COSTA BRAVA

CAN BONAY M6MASIA PERALADA L3

Pl. de les Voltes, 13 · 17113 Peratallada (FORALLAC)Tel. +34 972 634 034www.bonay.com

C. de Rocabertí, s/n · 17491 PERALADATel. +34 972 538 830 · Fax +34 972 538 807www.hotelperalada.com

Places: Inside, 45 - Outside, 15Average price: 35 eurosType of food: SeasonalHolidays: ChristmasClosed on: Monday

Places: Inside, 70Average price: 50 eurosType of food: Creative or signatureHolidays: Open all year

PERATALLADAPERALADA

CAN NAU M6

Pl. dels Esquiladors, 2 · 17113 Peratallada (FORALLAC)Tel. +34 972 634 035www.cannau.iespana.es

Places: Inside, 45Average price: 25 eurosType of food: Empordà cuisine Holidays: 15 June to 15 July and 20 to 27 DecemberClosed on: Wednesday (except public holidays) and Sunday evening

Costa Brava Restaurants 86

COSTA BRAVA

Gastronomy Guide

CANDELARIA M6 LA RIERA M6 ARADI M7Member of Cuina de l’Empordanet

C. Major, 12 · 17113 Peratallada (FORALLAC)Tel. +34 972 634 181 · Fax +34 972 634 217

Pl. de les Voltes, 3 · 17113 Peratallada (FORALLAC)Tel. +34 972 634 142 · Fax +34 972 635 040www.lariera.es

Av. del Cavall Bernat, 78 · 17250 Platja d’Aro (CASTELL-PLATJA D’ARO)Tel. +34 972 817 376 · Fax +34 972 816 279www.restaurantaradi.com

Places: Inside, 50Average price: 40 eurosType of food: Creative or signature, seasonal Closed on: October to May, Monday to Friday

Places: Inside, 50 - Outside, 80Average price: 30 eurosType of food: TraditionalHolidays: FebruaryClosed on: Tuesday (except July and August)

Places: Inside, 108 - Outside, 126Average price: 35 eurosType of food: TraditionalClosed on: November to March, Sunday evening

PLATJA D’AROPERATALLADA

Gastronomy Guide Costa Brava Restaurants 87

COSTA BRAVA

LA CALA (Silken Park Hotel San Jorge) M7 ROSA DELS VENTS (Hotel Cala del Pi) M7

Ctra. de Palamós, s/n · 17250 Platja d’Aro (CASTELL-PLATJA D’ARO)Tel. +34 972 652 311 · Fax +34 972 652 576www.parkhotelsanjorge.com

Av. del Cavall Bernat, 160 · 17250 Platja d’Aro (CASTELL-PLATJA D’ARO)Tel. +34 972 828 429 · Fax +34 972 818 320www.salleshotels.com

Places: Inside, 200 - Outside, 120Average price: 35 eurosType of food: Traditional Holidays: Open all year

Places: Inside, 26 - Outside, 19Average price: 60 eurosType of food: Creative or signatureHolidays: Open all year

EL MOLÍ L3

Ctra. de les Escaules, s/n · 17706 PONT DE MOLINSTel. +34 972 529 271 · Fax +34 972 529 101www.hotelelmoli.es

Places: Inside, 135 - Outside, 95Average price: 35 eurosType of food: SeasonalHolidays: 22 December to 22 January Closed on: Tuesday evening and Wednesday

PONT DE MOLINS

Costa Brava Restaurants 88

COSTA BRAVA

Gastronomy Guide

L’ÀNCORA N2 MAS BATLLE K6 LA BRASA J7

Pg. de la Sardana, 3 · 17497 PORTBOUTel. +34 972 390 025 · Fax +34 972 390 360

Ctra. dels Àngels, km 0,2 · 17242 La Creueta - (QUART)Tel. +34 972 469 866 · Fax +34 972 469 855www.restaurantmasbatlle.com

Ctra. de Santa Coloma, 21 · 17421 RIUDARENESTel. +34 972 856 017 · Fax +34 972 856 238www.labrasa.com

Places: Inside, 60 - Outside, 60Average price: 50 eurosType of food: Traditional Holidays: NovemberClosed on: Monday evening and Tuesday

Places: Inside, 600 - Outside, 80Average price: 30 eurosType of food: Market produce Holidays: 15 days in August Closed on: Monday

Places: Inside, 60 - Outside, 30Average price: 25 eurosType of food: Catalan Holidays: JulyClosed on: Monday

PORTBOU QUART RIUDARENES

Gastronomy Guide Costa Brava Restaurants 89

COSTA BRAVA

LA ROCA PETITA K7 CAN ROQUET L7

Ctra. de l’Aeroport, s/n · 17457 RIUDELLOTS DE LA SELVATel. +34 972 477 132 · Fax +34 972 478 202

Pl. de l’Església · 17240 ROMANYÀ DE LA SELVATel. +34 972 833 081www.canroquet.com

Places: Inside, 120Average price: 35 eurosType of food: Market produce Closed on: Sunday evening and Tuesday all day

Holidays: 15 November to FebruaryClosed on: Monday

RIUDELLOTS DE LA SELVA ROMANYÀ DE LA SELVA

ALMADRABA PARK N3

Platja de l’Almadrava, s/n · 17480 ROSESTel. +34 972 256 550 · Fax +34 972 256 750www.almadrabapark.com

Places: Inside, 140Average price: 60 eurosType of food: Market produce Holidays: 2nd fortnight in October to Easter

ROSES

Costa Brava Restaurants 90

COSTA BRAVA

Gastronomy Guide

DIE INSEL N3 EL BULLI N3 EL JABALÍ N3

C. dels Pescadors, 17 · 17480 ROSESTel. +34 972 257 123 · Fax +34 972 153 769www.dieinsel-roses.com

Cala Montjoi · 17480 ROSESTel. +34 972 150 457 · Fax +34 972 150 717www.elbulli.com

Cala Rostella, 13 · 17480 ROSESTel. +34 972 256 525 · Fax +34 972 153 328www.thalassasport.com

Places: Inside, 60Average price: 50 eurosType of food: SeasonalHolidays: 10 January to 10 March Closed on: Tuesday

Places: Inside, 50 - Outside, 12Average price: 350 eurosType of food: Creative or signature, innovative Holidays: 30 July, last season Closed on: Monday and Tuesday (except July)

Places: Inside, 70 - Outside, 25Average price: 30 eurosType of food: MediterraneanHolidays: April to October Closed on: Wednesday

ROSES

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COSTA BRAVA

ELS BRANCS (Hotel Vistabella) N3 FLOR DE LIS N3

Av. de Díaz Pacheco, 26 · 17480 ROSESTel. +34 972 256 200 · Fax +34 972 253 213www.vistabellahotel.com

C. de les Cosconilles, 47 · 17480 ROSESTel. +34 972 254 316 · Fax +34 972 254 316www.flor-de-lis.com

Places: Inside, 25 - Outside, 25Average price: 45 eurosType of food: Creative or signature, seasonal, market produce Holidays: Mid-October to mid-April Closed on: Monday

Places: Inside, 30Average price: 42 eurosType of food: Mediterranean Holidays: 1 January to Easter, and 10 October to 31 December Closed on: Tuesday (except July, August and September)

LA LLAR N3

Ctra. C-260, km 40 · 17480 ROSESTel. +34 972 255 368 · Fax +34 972 151 608

Places: Inside, 35Tasting menu: 60 eurosType of food: Traditional, creative or signature, innovative Holidays: 1st fortnight in February and 2nd fortnight in November Closed on: Wednesday evening and Thursday (except July and August)

Costa Brava Restaurants 92

COSTA BRAVA

Gastronomy Guide

RAFA’S N3 HOSTAL DE LA GAVINA M8 REFUGI DE PESCADORS M7

C. de Sant Sebastià, 56 · 17480 ROSESTel. +34 972 254 003

Pl. de la Rosaleda, s/n · 17248 S’Agaró (CASTELL-PLATJA D’ARO)Tel. +34 972 321 100 · Fax +34 972 321 573www.lagavina.com

Pg. de Josep Mundet, 55 · 17252 Sant Antoni de Calonge (CALONGE)Tel. +34 972 650 664 · Fax +34 972 651 088www.refugidepescadors.com

Places: Inside, 20 - Outside, 24Average price: 60 eurosType of food: Market produce Holidays: Five weeks spread over December and January Closed on: Sunday and Monday

Places: Inside, 40 - Outside, 60Average price: 60 eurosType of food: Creative or signature, seasonal, Mediterranean Closed on: November to March, Monday and Tuesday

Places: Inside, 70 - Outside, 30Average price: 40 eurosType of food: Traditional fish dishes Holidays: 11 December to 10 January Closed on: Sunday evening and Monday (except in summer)

ROSES S’AGARÓ SANT ANTONI DE CALONGE

Gastronomy Guide Costa Brava Restaurants 93

COSTA BRAVA

CAN DOLÇ M6 CAN JOAN M6

Pl. d’Espanya, 1 · 17256 Sant Feliu de Boada (PALS)Tel. +34 972 635 003 · Fax +34 972 635 005www.candolc.com

C. de la Font, 9 · 17256 Sant Feliu de Boada (PALS)Tel. +34 972 634 313 · Fax +34 972 634 313www.canjoan.com

Places: Inside, 100 - Outside, 50Average price: 20 eurosType of food: Traditional, home cooking Holidays: 23 December to 4 February Closed on: Tuesday evening and Wednesday

Places: Inside, 90 - Outside, 15Average price: 25 eurosType of food: Home cooking Holidays: 23 December to 31 January Closed on: Tuesday (except July and August)

SANT FELIU DE BOADA

BAHÍA M8

Pg. del Mar, 17-18 · 17220 SANT FELIU DE GUÍXOLSTel. +34 972 320 219 · Fax +34 972 821 321www.bahia.cat

Places: Inside, 100 - Outside, 120Average price: 35 eurosType of food: Market produce, MediterraneanHolidays: Open all year

SANT FELIU DE GUÍXOLS

Costa Brava Restaurants 94

COSTA BRAVA

Gastronomy Guide

CAN SALVI M8Member of Cuina de l’Empordanet

CAU DEL PESCADOR M8 LA TAVERNA DEL MAR M8

Pg. del Mar, 23 · 17220 SANT FELIU DE GUÍXOLSTel. +34 972 321 013 · Fax +34 972 821 337www.restaurantcansalvi.com

C. de Sant Domènec, 11 · 17220 SANT FELIU DE GUÍXOLSTel. +34 972 324 052 · Fax +34 972 321 856www.caudelpescador.com

Platja de s’Agaró, s/n · 17220 SANT FELIU DE GUÍXOLSTel. +34 972 323 800 · Fax +34 972 821 846www.latavernadelmar.com

Places: Inside, 30 - Outside, 80Average price: 40 eurosType of food: Market produce, Mediterranean Holidays: JanuaryClosed on: Thursday

Places: Inside, 50Average price: 45-50 eurosType of food: MediterraneanHolidays: 5 January to 5 February Closed on: In winter, Tuesday all day and Sunday evening

Places: Inside, 95 - Outside, 60Average price: 68 eurosType of food: MediterraneanHolidays: 15 December to 26 February Closed on: Monday and Tuesday

SANT FELIU DE GUÍXOLS

Gastronomy Guide Costa Brava Restaurants 95

COSTA BRAVA

MARÀNGELS K6Member of Girona Bons Fogons

MARIA VERDOLET I7

Can Quelot, s/n · 17150 SANT GREGORITel. +34 972 429 159www.marangels.com

C. del Catorze d’Abril, 5-7 · 17403 SANT HILARI SACALMTel. +34 972 868 106 · Fax +34 972 868 103www.verdolet.com

Places: Inside, 60 - Outside, 26Average price: 40 eurosType of food: Market produce Holidays: 4 to 17 August Closed on: Sunday evening and Monday

Places: Inside, 150Average price: 35 eurosType of food: Traditional, home cooking, creative or signature, seasonal, market produce Holidays: 23 December to 7 January Closed on: Monday

SANT GREGORI SANT HILARI SACALM

MAS SOLÀ J7

Ctra. de Sils, km 2 · 17430 SANTA COLOMA DE FARNERSTel. +34 972 840 848 · Fax +34 972 843 559www.massola.com

Places: Inside, 80Average price: 40 eurosType of food: Market produce Holidays: Open all year

SANTA COLOMA DE FARNERS

Costa Brava Restaurants 96

COSTA BRAVA

Gastronomy Guide

LES PANOLLES L7Member of Cuina de l’Empordanet

HOSTAL DE LA GRANOTA J7MAS TORRELLAS L7

Ctra. de Girona a Sant Feliu, km 27 · 17246 SANTA CRISTINA D’AROTel. +34 972 837 011 · Fax +34 972 837 254www.lespanolles.com

Ctra. N-II, km 695 · 17410 SILSTel. +34 972 853 044 · Fax +34 972 853 244

Ctra. de Santa Cristina a Castell d’Aro, km 1,713 17246 SANTA CRISTINA D’AROTel. +34 972 837 526 · Fax +34 972 837 527www.mastorrellas.com

Places: Inside, 120 - Outside, 50Average price: 40 eurosType of food: MediterraneanHolidays: Three weeks in November Closed on: Monday evening and Tuesday all day (except in summer and public holidays)

Places: Inside, 80Average price: 35-40 eurosType of food: Catalan Holidays: 10 July to 10 August Closed on: Wednesday and evenings (except Friday and Saturday)

Places: Inside, 50 - Outside, 150Average price: 30 eurosType of food: TraditionalHolidays: October to March

SANTA CRISTINA D’ARO SILS

Gastronomy Guide Costa Brava Restaurants 97

COSTA BRAVA

MAS TAPIOLAS L8 LA FORNAL K3Member of la Cuina del Vent

Ctra. C-65, km 7 · 17246 Solius (SANTA CRISTINA D’ARO)Tel. +34 972 837 017 · Fax +34 972 837 134www.salleshotels.com

C. Major, 31 · 17731 TERRADESTel. +34 972 569 095www.lafornal.com

Places: Inside, 80Average price: 41 eurosType of food: Market produce Holidays: Open all year Closed on: October to March, Monday

Places: Inside, 40 - Outside, 18Average price: 28 eurosType of food: Traditional, creative or signature Holidays: 15 January to 7 February Closed on: Sunday and Tuesday evening, and Monday all day; July and August, Monday midday

SOLIUS TERRADES

MAS DE TORRENT M6Member of Cuina de l’Empordanet

C. dels Afores, s/n · 17123 TORRENTTel. 902 550 321 · Fax +34 972 303 293www.mastorrent.com

Places: Inside, 110 - Outside, 100Average price: 75 eurosType of food: Creative or signatureHolidays: 2 January to 2 February

TORRENT

Costa Brava Restaurants 98

COSTA BRAVA

Gastronomy Guide

EL MOLÍ DEL MIG N6 PICASSO N6 BAHÍA L8

Camí del Mig, s/n · 17257 TORROELLA DE MONTGRÍTel. +34 972 755 396 · Fax +34 972 755 397www.molidelmig.com

Platja de la Gola, s/n · 17257 TORROELLA DE MONTGRÍTel. +34 972 757 572 · Fax +34 972 761 100www.hotelpicasso.netGPS: 42º1’14,88” N / 3º11’13,9194” E

Pg. del Mar, 19 · 17320 TOSSA DE MARTel. +34 972 340 322 · Fax +34 972 341 908

Places: Inside, 90 - Outside, 50Average price: 28 eurosType of food: TraditionalClosed on: During the low season, Monday to Thursday

Places: Inside, 120 - Outside, 40Average price: 35 eurosType of food: Traditional, market produce Holidays: 10 January to 31 March Closed on: October to June, Wednesday

Places: Inside, 70 - Outside, 30Average price: 23 eurosType of food: Traditional, home cooking, seasonal Closed on: November to March, every evening

TORROELLA DE MONTGRÍ TOSSA DE MAR

Gastronomy Guide Costa Brava Restaurants 99

COSTA BRAVA

CASTELL VELL L8

Pl. de Roig i Soler, 2 (within the medieval wall) · 17320 TOSSA DE MARTel. +34 972 341 030 · Fax +34 972 340 423

Places: Inside, 20 - Outside, 40Average price: 38 eurosType of food: Traditional, seasonal produce for the dish-of-the-day Holidays: 15 October to 1 May Closed on: Monday (except July, August and public holidays)

CAN SISÓ K9

Pl. Pintors de Vilallonga, 1 · 17320 TOSSA DE MARTel. +34 972 340 708www.cansiso.com

Places: Inside, 100Average price: 28 eurosType of food: Seasonal Closed on: Tuesday

LA CUINA DE CAN SIMÓN L8Member of Joves Cuiners

C. del Portal, 24 · 17320 TOSSA DE MARTel. +34 972 341 269 · Fax +34 972 314 582www.lacuinadecansimon.es

Places: Inside, 22Average price: 75-80 eurosType of food: Creative or signature, Mediterranean Holidays: 14 November to 2 December and 15 January to 3 February Closed on: Sunday evening, Monday and Tuesday (except public holidays and the evenings before them); Easter to late October, Tuesday only

Costa Brava Restaurants 100

COSTA BRAVA

Gastronomy Guide

VICTÒRIA L8

Places: Inside, 50 - Outside, 40Average price: 25 eurosType of food: Traditional, home cooking, market produce Holidays: December and January Closed on: Tuesday

EL FORT M6Member of Cuina de l’Empordanet

Places: Inside, 20 - Outside, 15Average price: 40 eurosType of food: Market produce, ecological Holidays: FebruaryClosed on: In winter, Tuesday and Wednesday; in summer, Wednesday

ULLASTRET

Pg. del Mar, 23 · 17320 TOSSA DE MARTel. +34 972 340 166 · Fax +34 972 340 166www.hrvictoriatossa.com

C. de la Presó, 2 · 17114 ULLASTRETTel. +34 972 757 773 · Fax +34 972 758 364www.hotelelfort.com

TOSSA DE MAR

VÍCTOR L8

Places: Inside, 60 - Outside, 45Average price: 23 eurosType of food: Traditional fish dishes Holidays: FebruaryClosed on: Monday

Av. de la Palma, 17, baixos · 17320 TOSSA DE MARTel. +34 972 342 431 · Fax +34 972 342 431

CAN POU K8

Places: Inside, 150 - Outside, 80Average price: 35 eurosType of food: Traditional, home cooking, seasonal, market produce Holidays: Christmas Closed on: Monday

VIDRERES

C. de Pau Casals, 15 · 17411 VIDRERESTel. +34 972 850 014 · Fax +34 972 850 576www.canpou.net

Pirineu de Girona Restaurants

Gastronomy Guide Pirineu de Girona Restaurants 103

Pirineu de Girona Restaurants 104

PIRINEU DE GIRONA

Gastronomy Guide

CA L’EUDALD D2Member of Cuina Pirinenca de Cerdanya

CASA PATXI D2Member of Cuina Pirinenca de Cerdanya

HOSTAL DELS OSSOS H4Member of Cuina Volcànica

C. d’Orient, 23 · 17538 ALPTel. +34 972 890 182 · Fax +34 972 890 182www.casapatxi.com

Ctra. d’Olot a Santa Pau, km 2,7 · 17812 Batet de la Serra (OLOT)Tel. +34 972 266 134www.hostaldelsossos.comCredit cards not accepted

Places: Inside, 60 Average price: 30 eurosType of food: Home cookingHolidays: Open all year

Places: Inside, 34 - Outside, 14Average price: 30 eurosType of food: TraditionalHolidays: 15 days in July and 15 days in November Closed on: Tuesday evening and Wednesday

Places: Inside, 150 - Outside, 40Average price: 23 eurosType of food: Home cooking, volcanic Holidays: JulyClosed on: Thursday

ALP BATET DE LA SERRA

Pg. d’Agnès Fabra, 4 · 17538 ALPTel. +34 972 890 033 · Fax +34 972 890 862www.caleudald.com

PIRINEU DE GIRONA

Pirineu de Girona Restaurants 105Gastronomy Guide

CÚRIA REIAL J4Member of Cuina Volcànica

ELS FOGONS DE CAN LLAUDES J4 PONT VELL J4

Pl. de la Llibertat, 8-9 · 17850 BESALÚTel. +34 972 590 263 · Fax +34 972 591 161www.curiareial.com

Prat de Sant Pere, 6 · 17850 BESALÚTel. +34 972 590 858

C. del Pont Vell, 24 · 17850 BESALÚTel. +34 972 591 027www.restaurantpontvell.com

Places: Inside, 120 - Outside, 60Average price: 40 eurosType of food: Traditional, volcanic Holidays: FebruaryClosed on: Monday evening and Tuesday

Places: Inside, 40 - Outside, 45Average price: 55 eurosType of food: Creative or signature, medieval Holidays: NovemberClosed on: Tuesday

Places: Inside, 65 - Outside, 35Average price: 35 eurosType of food: TraditionalHolidays: 24 December to 22 January and the last week in June Closed on: Monday evening and Tuesday

BESALÚ

Pirineu de Girona Restaurants 106

PIRINEU DE GIRONA

Gastronomy Guide

EL PONT 9 G3Member of Cuines de la Vall de Camprodon

NÚRIA G3TORRE DEL REMEI D2Member of Cuina Pirinenca de Cerdanya

Camí de la Cerdanya, 1, baixos · 17867 CAMPRODONTel. +34 972 740 521www.restaurantelpont9.com

Pl. Espanya, 11 · 17867 CAMPRODONTel. +34 972 740 004 · Fax +34 972 130 295

Camí Reial, s/n · 17539 BOLVIRTel. +34 972 140 182 · Fax +34 972 140 449www.torredelremei.com

Places: Inside, 80 - Outside, 15Average price: 25 eurosType of food: TraditionalHolidays: 10 days after 6 January, 15 days after Midsummer’s Night, 10 days after the 12 October festivity Closed on: Sunday evening and Monday (except Christmas, Easter, August and public holidays)

Places: Inside, 72 - Outside, 40Average price: 30 eurosType of food: Home cookingHolidays: Open all year

Places: Inside, 60 - Outside, 20Average price: 75 eurosType of food: Highland cooking Holidays: Open all year

BOLVIR CAMPRODON

PIRINEU DE GIRONA

Pirineu de Girona Restaurants 107Gastronomy Guide

L’HOSTALET H5Member of Cuina Volcànica

EL REBOST DE GER C2Member of Cuina Pirinenca de Cerdanya

FONDA XESC E3

C. de Vic, 18 · 17177 Els Hostalets d’en Bas (LA VALL D’EN BAS)Tel. +34 972 690 006 · Fax +34 972 690 403

Pl. Major, 2 · 17539 GERTel. +34 972 147 055 · Fax +34 972 147 055www.elrebostdeger.com

Pl. del Roser, 1 · 17531 GOMBRÈNTel. +34 972 730 404www.fondaxesc.com

Places: Inside, 150Average price: 26 eurosType of food: Traditional, CatalanHolidays: JulyClosed on: Tuesday (except public holidays and the evenings before them) and every evening from Sunday to Thursday (except August and September)

Places: Inside, 40Average price: 50 eurosType of food: Traditional, market produce Holidays: 15 days in June Closed on: Monday and Tuesday

Places: Inside, 50Average price: 45 eurosType of food: Creative or signature, seasonal, innovative Holidays: 15 days in January and 15 days in July Closed on: Sunday, Tuesday and Wednesday evening, Monday all day (except public holidays and the evenings before them, and August)

GER GOMBRÈNELS HOSTALETS D’EN BAS

Pirineu de Girona Restaurants 108

PIRINEU DE GIRONA

Gastronomy Guide

LA FORMATGERIA DE LLÍVIA D1Member of Cuina Pirinenca de Cerdanya

CA L’ENRIC H4 CAN VENTURA D1Member of Cuina Pirinenca de Cerdanya

Pla de Ro · 17527 Gorguja (LLÍVIA)Tel. +34 972 146 279 · Fax +34 972 146 279www.laformatgeria.com

Ctra. de Camprodon, s/n (can Pairó) · 17813 LA VALL DE BIANYATel. +34 972 290 015 · Fax +34 972 291 206www.calenric.net

Pl. Major, 1 · 17527 LLÍVIATel. +34 972 896 178 · Fax +34 972 896 178www.canventura.com

Places: Inside, 80Average price: 35 eurosType of food: Seasonal, cheeses Holidays: 2nd fortnight in June and 1st week in JulyClosed on: Tuesday and Wednesday

Places: Inside, 40 - Outside, 15Average price: 90 eurosType of food: Creative or signature, market produce Holidays: 1st fortnight in January and 1st fortnight in July Closed on: Tuesday, Wednesday and Sunday evening, and Monday all day

Places: Inside, 75Average price: 45 eurosType of food: Traditional, home cooking, creative or signature, seasonal Holidays: 10 days in October Closed on: Monday and Tuesday

GORGUJA LA VALL DE BIANYA LLÍVIA

PIRINEU DE GIRONA

Pirineu de Girona Restaurants 109Gastronomy Guide

CA LA NÀSIA H3

Ctra. de Camprodon, 5 · 17858 Llocalou (LA VALL DE BIANYA)Tel. +34 972 290 200 · Fax +34 972 290 200 www.calanasia.net

Places: Inside, 100 - Outside, 20Average price: 30 eurosType of food: Traditional, home cooking, seasonal, market produce Holidays: 1st fortnight in January and 1st fortnight in August Closed on: Monday all day, and every evening from Tuesday to Thursday

LLOCALOU

CAN BORRELL C2 LA DEU H4

C. del Retorn, 3 · 17539 MERANGESTel. +34 972 880 033 · Fax +34 972 880 144www.canborrell.com

Ctra. de la Deu, s/n · 17800 OLOTTel. +34 972 261 004 · Fax +34 972 266 436www.ladeu.es

Places: Inside, 45 - Outside, 20Average price: 35 eurosType of food: MediterraneanHolidays: 1 to 24 January and 9 to 28 December Closed on: 25 January to 30 April, Monday to Thursday

Places: Inside, 150 - Outside, 100Average price: 35 eurosType of food: Traditional, volcanicHolidays: Christmas (25 December) Closed on: Sunday evening

MERANGES OLOT

Pirineu de Girona Restaurants 110

PIRINEU DE GIRONA

Gastronomy Guide

LES COLS H4 SENZONE L’ESTANY - Josep Maria Massó D2 EL PATI DE LA TIETA D2

Ctra. de la Canya, s/n (mas Les Cols) · 17800 OLOTTel. +34 972 269 209 · Fax +34 972 270 727www.lescols.com

C. dels Ferrers, 20 · 17520 PUIGCERDÀTel. +34 972 880 156 · Fax +34 972 880 156

Av. de Pons i Gasch, 15 · 17520 PUIGCERDÀTel. +34 972 884 622 · Fax +34 972 884 632www.hospes.es

Places: Inside, 45Average price: 100 eurosType of food: Creative or signature, seasonal, Catalan Holidays: The first three weeks in January, last week in July and the first two weeks in August Closed on: Sunday, Monday and public holidays; Tuesday evening

Places: Inside, 90 - Outside, 25Average price: 20 eurosType of food: Home cooking, market produce, wood-fired pizza Holidays: JuneClosed on: In winter, Monday, Tuesday and Wednesday; in summer, open every day

Places: Inside, 60Average price: 50 eurosType of food: Creative or signature

OLOT PUIGCERDÀ

PIRINEU DE GIRONA

Pirineu de Girona Restaurants 111Gastronomy Guide

ELS CAÇADORS F3Member of Els Fogons de la Vall de Ribes

RECCAPOLIS F4 CAN PO H3

C. del Balandrau, 24 · 17534 RIBES DE FRESERTel. +34 972 727 006 · Fax +34 972 728 001www.hotelsderibes.com

Ctra. de Sant Joan, 68 · 17500 RIPOLLTel. +34 972 702 106 · Fax +34 972 702 106www.reccapolis.com

Ctra. de Beget, s/n · 17867 Rocabruna (CAMPRODON)Tel. +34 972 741 045

Places: Inside, 90Average price: 25 eurosType of food: Market produce Holidays: November

Places: Inside, 100 - Outside, 40Average price: 35 eurosType of food: SeasonalHolidays: 1st week in January, late August and early September Closed on: Wednesday evening

Places: Inside, 50Average price: 25 eurosType of food: Market produce, Catalan Holidays: 2nd fortnight in February and 2nd fortnight in June Closed on: Monday to Thursday

RIBES DE FRESER RIPOLL ROCABRUNA

Pirineu de Girona Restaurants 112

PIRINEU DE GIRONA

Gastronomy Guide

CAL SASTRE I4Member of Cuina Volcànica

LA FRANCESA I4Member of Cuina Volcànica

COBADANA C2Member of Cuina Pirinenca de Cerdanya

Placeta dels Balls, 6 · 17811 SANTA PAUTel. +34 972 680 421 · Fax +34 972 680 481www.calsastre.com

Ctra. d’Olot a Santa Pau, km 3 · 17811 SANTA PAUTel. +34 972 262 241www.lafrancesa.cat

Camí de la Rota, s/n · 17538 URÚSTel. +34 972 890 129 · Fax +34 972 890 129www.fondacobadana.com

Places: Inside, 60 - Outside, 50Average price: 40 eurosType of food: TraditionalHolidays: 4 to 26 February and 4 to 17 July Closed on: In winter, Sunday evening, Monday and Tuesday

Places: Inside, 70 - Outside, 20Average price: 25 eurosType of food: Traditional, home cooking, seasonal Closed on: Sunday evening and Monday

Places: Inside, 50Average price: 35 eurosType of food: TraditionalHolidays: 15 days in spring and 15 days in autumn Closed on: Sunday evening and Monday

SANTA PAU URÚS

Gastronomy Guide Index by Restaurant 114

Index by Restaurant

COSTA BRAVAA Flor d’Aigua, Lloret de Mar • p. 76Aiguaclara, Begur • p. 56Aigua Blava, Begur • p. 56Albereda, Girona • p. 66Almadraba Park, Roses • p. 89Àncora, Palamós • p. 80Aradi, Platja d’Aro • p. 86Bahía, Sant Feliu de Guíxols • p. 93Bahía, Tossa de Mar • p. 98Bell Port, Palamós • p. 81Boira, Girona • p. 66Bo·tic, Corçà • p. 63Ca la Maria, Mollet de Peralada • p. 79Ca la Neus, L’Escala • p. 70Ca la Paquita, Gualta • p. 69Ca l’Arpa, Banyoles • p. 55Ca l’Herminda, El Port de la Selva • p. 64Cal Mariner, El Port de la Selva • p. 64Cal Ros, Girona • p. 66Can Bolet, Lloret de Mar • p. 76

Can Bonay, Peratallada • p. 85Can Climent i sa Cuina, Begur • p. 57Can Dolç, Sant Feliu de Boada • p. 93Can Joan, Sant Feliu de Boada • p. 93Can Nau, Peratallada • p. 85Can Pou, Vidreres • p. 101Can Roca, Esponellà • p. 64Can Roquet, Romanyà de la Selva • p. 89Can Salvi, Sant Feliu de Guíxols • p. 94Can Sisó, Tossa de Mar • p. 99Can Tarradas, Lloret de Mar • p. 76Can Tarranc, Blanes • p. 58Candelaria, Peratallada • p. 86Casa Narra, Llançà • p. 74Casamar, Llafranc • p. 72Castell Vell, Tossa de Mar • p. 99Castell-4, Figueres • p. 65Cau del Pescador, Sant Feliu de Guíxols • p. 94Celler de la Planassa, Palamós • p. 81Delicius, Caldes de Malavella • p. 61Die Insel, Roses • p. 90

Duran, Figueres • p. 65El Bulli, Roses • p. 90El Celler de Can Roca, Girona • p. 67El Cabrit, Girona • p. 67El Far de Sant Sebastià, Llafranc • p. 72El Fort, Ullastret • p. 100El Jabalí, Roses • p. 90El Mirador, Palamós • p. 81El Molí, Pont de Molins • p. 87El Molí del Mig, Torroella de Montgrí • p. 98El Pati de la Tieta, Puigcerdà • p. 110El Pati Verd, Girona • p. 67El Romaní de Breda, Breda • p. 60El Roser 2, L’Escala • p. 70 El Tragamar, Calella de Palafrugell • p. 61El Trull, Lloret de Mar • p. 77El Trull d’en Francesc, Boadella d’Empordà • p. 59El Túnel, Lloret de Mar • p. 77El Vaixell, Llançà • p. 74El Ventall, Blanes • p. 59Els Brancs (Hotel Vistabella), Roses • p. 91

Gastronomy Guide Index by Restaurant 115

Index by Restaurant

Els Pescadors, L’Escala • p. 70Els Pescadors, Llançà • p. 74El Portitxol, L’Estartit • p. 72Els Tinars, Llagostera • p. 73Empordà, Figueres • p. 65Empòrium Hotel, Castelló d’Empúries • p. 62Es Baluard, Cadaqués • p. 60Flor de Lis, Roses • p. 91Fonda Caner, Begur • p. 57Fonda La Paz, Banyoles • p. 55Fonda Montseny, Breda • p. 60 Freu, Lloret de Mar • p. 77Garbet, Colera • p. 63Hostal de la Gavina, S’Agaró • p. 92Hostal de la Granota, Sils • p. 96L’Aliança, Anglès • p. 54L’Arcada, Palamós • p. 82L’Àncora, Portbou • p. 88L’Hort del Rector, Monells • p. 79L’Horta, Bellcaire d’Empordà • p. 58L’Olivar d’en Norat, Pau • p. 84

La Brasa, Llançà • p. 75La Brasa, Riudarenes • p. 88La Cala (Silken Park Hotel San Jorge), Platja d’Aro • p. 87La Casona, Palafrugell • p. 79La Cisterna, Banyoles • p. 55La Cuina de Can Simón, Tossa de Mar • p. 99La Fornal, Terrades • p. 97La Gamba, Palamós • p. 82La Masia del Cabrit, Domeny • p. 63La Llar, Roses • p. 91La Llar del Pagès, Capmany • p. 62La Llarga, Girona • p. 68La Penyora, Girona • p. 68La Plaça, Madremanya • p. 78La Riera, Peratallada • p. 86La Roca Petita, Riudellots de la Selva • p. 89La Taverna del Mar, Sant Feliu de Guíxols • p. 94La Vela, Llançà • p. 75La Xicra, Palafrugell • p. 80Les Magnòlies, Arbúcies • p. 54Les Panolles, Santa Cristina d’Aro • p. 96

Llevant, Llafranc • p. 73Maràngels, Sant Gregori • p. 95Maria de Cadaqués, Palamós • p. 82Maria Verdolet, Sant Hilari Sacalm • p. 95Marisqueria Cal Tet, L’Estartit • p. 71Marisqueria Gamas, Palamós • p. 83Mas Batlle, Quart • p. 88Mas de Torrent, Torrent • p. 97Mas dels Arcs, Palamós • p. 83Mas Pau, Avinyonet de Puigventós • p. 54Mas Pou, Palau-sator • p. 83Mas Roig, Pals • p. 84Mas Solà, Santa Coloma de Farners • p. 95Mas Tapiolas, Solius • p. 97Mas Torrellas, Santa Cristina d’Aro • p. 96Massana, Girona • p. 68Masia Peralada, Peralada • p. 85Mimolet, Girona • p. 69Miramar, Llançà • p. 75Miryam, L’Escala • p. 71Molí de l’Escala, L ’Escala • p. 71

Gastronomy Guide Index by Restaurant 116

Index by Restaurant

Numun (Hotel AC Palau de Bellavista), Girona • p. 69Pa i Raïm, Palafrugell • p. 80Picasso, Torroella de Montgrí • p. 98Quatre Estacions, Banyoles • p. 56Quimera, Caldes de Malavella • p. 61Rafa’s, Roses • p. 92Refugi de Pescadors, Sant Antoni de Calonge • p. 92Rosa dels Vents (Hotel Cala del Pi), Platja d’Aro • p. 87Rostei, Begur • p. 57Sa Jambina, Calella de Palafrugell • p. 62Sa Punta, Begur • p. 58Sant Pere del Bosc, Lloret de Mar • p. 78Santa Marta, Lloret de Mar • p. 78S’Auguer, Blanes • p. 59Simpson, Llafranc • p. 73 Sol Blanc, Pals • p. 84Víctor, Tossa de Mar • p. 100Victòria, Tossa de Mar • p. 100

PIRINEU DE GIRONACa l’Eudald, Alp • p. 104Ca la Nàsia, Llocalou • p. 109Ca l’Enric, La Vall de Bianya • p. 108Cal Sastre, Santa Pau • p. 112Can Borrell, Meranges • p. 109Can Po, Rocabruna • p. 111Can Ventura, Llívia • p. 108Casa Patxi, Alp • p. 104Cobadana, Urús • p. 112Cúria Reial, Besalú • p. 105El Pont 9, Camprodon • p. 106El Rebost de Ger, Ger • p. 107Els Caçadors, Ribes de Freser • p. 111Els Fogons de Can Llaudes, Besalú • p. 105Fonda Xesc, Gombrèn • p. 107Hostal dels Ossos, Batet de la Serra • p. 104L’Hostalet, Els Hostalets d’en Bas • p. 107La Deu, Olot • p. 109La Formatgeria de Llívia, Gorguja • p. 108La Francesa, Santa Pau • p. 112

Les Cols, Olot • p. 110Núria, Camprodon • p. 106Pont Vell, Besalú • p. 105Reccapolis, Ripoll • p. 111Senzone l’Estany - Josep Maria Massó, Puigcerdà • p. 110Torre del Remei, Bolvir • p. 106

Gastronomy Guide 117Index by Place

Index by Place

COSTA BRAVAAnglès, L’Aliança • p. 54Arbúcies, Les Magnòlies • p. 54Avinyonet de Puigventós, Mas Pau • p. 54Banyoles, Ca l’Arpa • p. 55Banyoles, Fonda La Paz • p. 55Banyoles, La Cisterna • p. 55Banyoles, Quatre Estacions • p. 56Begur, Aiguaclara • p. 56Begur, Aigua Blava • p. 56Begur, Can Climent i sa Cuina • p. 57Begur, Fonda Caner • p. 57Begur, Rostei • p. 57Begur, Sa Punta • p. 58Bellcaire d’Empordà, L’Horta • p. 58Blanes, Can Tarranc • p. 58Blanes, El Ventall • p. 59Blanes, S’Auguer • p. 59Boadella d’Empordà, El Trull d’en Francesc • p. 59Breda, El Romaní de Breda • p. 60Breda, Fonda Montseny • p. 60Cadaqués, Es Baluard • p. 60

Caldes de Malavella, Delicius • p. 61Caldes de Malavella, Quimera • p. 61Calella de Palafrugell, El Tragamar • p. 61Calella de Palafrugell, Sa Jambina • p. 62Capmany, La Llar del Pagès • p. 62Castelló d’Empúries, Empòrium Hotel • p. 62Colera, Garbet • p. 63Corçà, Bò·tic • p. 63Domeny, La Masia del Cabrit • p. 63El Port de la Selva, Ca l’Herminda • p. 64El Port de la Selva, Cal Mariner • p. 64Esponellà, Can Roca • p. 64Figueres, Castell-4 • p. 65Figueres, Duran • p. 65Figueres, Empordà • p. 65Girona, Albereda • p. 66Girona, Boira • p. 66Girona, Cal Ros• p. 66Girona, El Cabrit • p. 67Girona, El Celler de Can Roca • p. 67Girona, El Pati Verd • p. 67Girona, La Llarga • p. 68

Girona, La Penyora • p. 68Girona, Massana • p. 68Girona, Mimolet • p. 69Girona, Numun (Hotel AC Palau de Bellavista) • p. 69Gualta, Ca la Paquita • p. 69L’Escala, Ca la Neus • p. 70L’Escala, El Roser 2 • p. 70 L’Escala, Els Pescadors • p. 70L’Escala, Miryam • p. 71L’Escala, Molí de l’Escala • p. 71 L’Estartit, Marisqueria Cal Tet • p. 71L’Estartit, El Portitxol • p. 72Llafranc, Casamar • p. 72Llafranc, El Far de Sant Sebastià • p. 72Llafranc, Llevant • p. 73Llafranc, Simpson • p. 73 Llagostera, Els Tinars • p. 73Llançà, Casa Narra • p. 74Llançà, El Vaixell • p. 74Llançà, Els Pescadors • p. 74Llançà, La Brasa • p. 75Llançà, La Vela • p. 75

Gastronomy Guide 118Index by Place

Index by Place

Llançà, Miramar • p. 75Lloret de Mar, A Flor d’Aigua • p. 76Lloret de Mar, Can Bolet • p. 76Lloret de Mar, Can Tarradas • p. 76Lloret de Mar, El Trull • p. 77Lloret de Mar, El Túnel • p. 77Lloret de Mar, Freu • p. 77Lloret de Mar, Sant Pere del Bosc • p. 78Lloret de Mar, Santa Marta • p. 78Madremanya, La Plaça • p. 78Mollet de Peralada, Ca la Maria • p. 79Monells, L’Hort del Rector • p. 79Palafrugell, La Casona • p. 89Palafrugell, La Xicra • p. 80Palafrugell, Pa i Raïm • p. 80Palamós, Àncora • p. 80Palamós, Bell Port • p. 81Palamós, Celler de la Planassa • p. 81Palamós, El Mirador • p. 81Palamós, L’Arcada • p. 82Palamós, La Gamba • p. 82

Palamós, Maria de Cadaqués • p. 82Palamós, Marisqueria Gamas • p. 83Palamós, Mas dels Arcs • p. 83Palau-sator, Mas Pou • p. 83Pals, Mas Roig • p. 84Pals, Sol Blanc • p. 84Pau, L’Olivar d’en Norat • p. 84Peralada, Masia Peralada • p. 85Peratallada, Can Bonay • p. 85Peratallada, Can Nau • p. 85Peratallada, Candelaria • p. 86Peratallada, La Riera • p. 86Platja d’Aro, Aradi • p. 86Platja d’Aro, La Cala (Silken Park Hotel San Jorge) • p. 87Platja d’Aro, Rosa dels Vents (Hotel Cala del Pi) • p. 87Pont de Molins, El Molí • p. 87Portbou, L’Àncora • p. 88Quart, Mas Batlle • p. 88Riudarenes, La Brasa • p. 88Riudellots de la Selva, La Roca Petita • p. 89Romanyà de la Selva, Can Roquet • p. 89

Roses, Almadraba Park • p. 89Roses, Die Insel • p. 90Roses, El Bulli • p. 90Roses, El Jabalí • p. 90Roses, Els Brancs (Hotel Vistabella) • p. 91Roses, Flor de Lis • p. 91Roses, La Llar • p. 91Roses, Rafa’s • p. 92S’Agaró, Hostal de la Gavina • p. 92Sant Antoni de Calonge, Refugi de Pescadors • p. 92Sant Feliu de Boada, Can Dolç • p. 93Sant Feliu de Boada, Can Joan • p. 93Sant Feliu de Guíxols, Bahía • p. 93Sant Feliu de Guíxols, Can Salvi • p. 94Sant Feliu de Guíxols, Cau del Pescador • p. 94Sant Feliu de Guíxols, La Taverna del Mar • p. 94Sant Gregori, Maràngels • p. 95Sant Hilari Sacalm, Maria Verdolet • p. 95Santa Coloma de Farners, Mas Solà • p. 95Santa Cristina d’Aro, Les Panolles • p. 96Santa Cristina d’Aro, Mas Torrellas • p. 96

Gastronomy Guide 119Index by Place

Index by Place

Sils, Hostal de la Granota • p. 96Solius, Mas Tapiolas • p. 97Terrades, La Fornal • p. 97Torrent, Mas de Torrent • p. 97Torroella de Montgrí, El Molí del Mig • p. 98Torroella de Montgrí, Picasso • p. 98Tossa de Mar, Bahía • p. 98Tossa de Mar, Can Sisó • p. 99Tossa de Mar, Castell Vell • p. 99Tossa de Mar, La Cuina de Can Simón • p. 99Tossa de Mar, Víctor • p. 100Tossa de Mar, Victòria • p. 100Ullastret, El Fort • p. 100Vidreres, Can Pou • p. 101

PIRINEU DE GIRONAAlp, Ca l’Eudald • p. 104Alp, Casa Patxi • p. 104Batet de la Serra, Hostal dels Ossos • p. 104Besalú, Cúria Reial • p. 105Besalú, Els Fogons de Can Llaudes • p. 105Besalú, Pont Vell • p. 105Bolvir, Torre del Remei • p. 106Camprodon, El Pont 9 • p. 106Camprodon, Núria • p. 106Els Hostalets d’en Bas, L’Hostalet • p. 107Ger, El Rebost de Ger • p. 107Gombrèn, Fonda Xesc • p. 107 Gorguja, La Formatgeria de Llívia • p. 108La Vall de Bianya, Ca l’Enric • p. 108Llívia, Can Ventura • p. 108Llocalou, Ca la Nàsia • p. 109Meranges, Can Borrell • p. 109Olot, La Deu • p. 109Olot, Les Cols • p. 110Puigcerdà, Senzone l’Estany - Josep Maria Massó • p. 110

Puigcerdà, El Pati de la Tieta • p. 110Ribes de Freser, Els Caçadors • p. 111Ripoll, Reccapolis • p. 111Rocabruna, Can Po • p. 111Santa Pau, Cal Sastre • p. 112Santa Pau, La Francesa • p. 112Urús, Cobadana • p. 112

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Allioli Emulsion of garlic and olive oil served with meat and fish dishes. Allioli can also be stirred into stews just before serving. Allioli making competi-tions are popular in the region. Orange-flavoured alliolis are considered exceptional delicacies, as are the quince and pear-flavoured varieties from Ripo-llès and Cerdanya counties in the Pyrenees.

Arròs a la cassola A traditional rice dish cooked in an earthenware or cast-iron casserole and presented on special occasions. The dish is often called «soggy rice» because it is served in a thick sauce. «Sea and mountain» is the most typical variety, consisting of onion and tomato sofregit, fish, shellfish, sausages, as well as pork, rabbit and chicken pieces.

Arròs negre There are two types of black rice. One is black rice tinted with cuttlefish or squid ink. The

other black rice is a slow-food recipe that consists in gradually concentrating and darkening the sofregit, which then gives a deep brown rice, of a colour similar to the traditional arròs a la cassola.

Bisbalenc Typical pastry from La Bisbal d’Empordà and one of the most popular cakes in Girona pro-vince. The rectangular puff pastry case is stuffed with pumpkin jam and sprinkled with sugar and pine nuts.

Bisbe or bull One of the region’s cooked sausages, made from the large intestine of the pig.

Bitxo Tasty and usually mild-flavoured pale yellow pepper, also known as bitxo de Girona, which is eaten raw in summer salads. This is not to be confused with the hot spicy bitxo pepper found in other areas of Catalonia, of which the Girona equivalent is the cireret or cirereta.

Glossary of Gastronomy Terms from the Girona Area

Botifarra Generic name for the largest group of sausages, i.e. pig’s tripe stuffed with minced pork seasoned with salt and pepper. Although other spices can be used, pepper is by far the most com-mon condiment used in the area. Raw botifarres receive various names depending on the town or county of origin: red botifarra, llonganisseta, salsitxa, raw-meat botifarra or salt-and-pepper botifarra, and the very typical local botifarra dolça. Other botifarres are cooked in a perol casserole and include the white, black (or blood), liver and perol varieties. Botifarra can be eaten with tomato bread at the mid-morning esmorzar or the late afternoon berenar, but can also be used in cooking to enhance the taste of stews, vegetables and rice dishes.

Botifarra dolça Probably the strangest, oldest of all sausages and dating back to ancient medieval reci-pes, the sweet botifarra is raw minced pork sea-soned with sugar, lemon peel, cinnamon, salt and

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pepper. It is eaten with baked apple or bread toast-ed in the sugary juice of the botifarra and usually served as the last main dish before the dessert.

Botifarra de perol or de parracs This botifarra is cooked three times. Offal is boiled first in a cas-serole; it is then seasoned, stuffed into tripe and boiled again. The botifarra de perol (also called bo-tifarra de parracs) is then usually fried with white beans or included as extra flavouring for vegetable dishes.

Brunyol or bunyol Fritters can be sweet or savoury (e.g. cod fritters), but when Girona people say brunyols they mean sweet fritters, also known as Empordà fritters. The brunyol batter is made of flour, yeast, eggs, milk, aniseed, coriander seeds, sweet liqueur, sugar and sometimes pork suet. Brunyols are not only eaten during Lent: the frit-ter season starts in September when the weather turns cold and goes on until May.

Carquinyoli Type of hard biscuit made of flour, eggs, sugar and whole almonds or hazelnuts. It is used in picada and is eaten with sweet wine or ratafia.

Cimitomba Ancestral dish from Tossa de Mar made from thornback ray, potatoes and allioli. The name cimitomba (alternatively written as simitomba, cim i tomba or cim-i-tomba) refers to the shaking of all the ingredients in the pot to mix the flavours to-gether. Cimitomba is not a suquet.

Cirereta Hot spicy pepper also known as cireret, chili or cayenne pepper. Winter condiment used in some stews and snail dishes.

Coca Flat oven-baked bread made of flour, yeast and water. There are two different types in the Girona area. Savoury coca is eaten like bread and usually rubbed with ripe tomato; sweet coca is

made from the same ingredients but sprinkled with sugar, oil and sometimes anisette liqueur be-fore baking. More refined, more yeasted varieties of coca are made with custard or candied fruit. In other parts of the Catalan-speaking world we find the savoury coca de recapte topped with vegeta-bles, tomato or cod.

Cremat For festive summer occasions on the seafront, a concoction of rum, coffee grains, cin-namon and lemon peel is flambéed in an earth-enware casserole. The cremat ceremony is asso-ciated with the melodies of havanera sea shanties.

Escalivada Vegetables (potatoes, onions, auber-gines and peppers) that have been oven-roasted or cooked over embers and served cold, warm or hot, with a drizzle of extra virgin olive oil. The Cat-alan verb escalivar means to cook over embers.

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Esqueixada Cod is one of the main ingredients of Catalan cuisine and is even eaten raw, à la brutes-que, in esqueixada salad in which de-salted strips of cod are dressed with olive oil and garnished with tomato and onion. If boiled white beans are added, the dish is called empedrat. Fajol Buckwheat used to make farinetes in Garrot-xa County.

Farinetes Buckwheat dough cooked slowly in a casserole. Families from Garrotxa County have tra-ditionally enjoyed sweet fried farinetes at Christ-mas-time and today both sweet and savoury fari-netes are much used in Garrotxa nouvelle cuisine.

Farro Porridge made from finely sieved maize flour cooked in water or stock. A typical dish from Gar-rotxa county, where it is cooked in broth from the botifarra de perol.

Flaona Typical sweet from Empordà county. Half-moon shaped pastry made of flour and egg, filled with cream or marzipan.

Greixons, greixots or llardons Leftover bits of pork lard used to make tasty cakes all year round in Olot, but only on «Lard Thursday» and at Carnival time elsewhere in Catalonia.

Mar i muntanya Girona province flagship dish with both meat and fish or shellfish as the main ingredients. Sea and mountain cuisine is neither an eccentricity, nor a single dish nor a single reci-pe, but a whole way of life and way of cooking. A legendary story situates the origin of sea and mountain in a famous chicken and lobster recipe. In the olden days, the abundance of lobster on the Costa Brava made it an everyday dish for common folk, and chicken was an expensive rarity before the generalised use of broilers introduced mass

consumption. At festive events, people would add some chicken to the lobster casserole in order to break from the daily routine. Times changed and by the second half of the 20th century, lobster had become the luxury instead of chicken. However, habit and the taste for sea and mountain survived in dozens of permutations and combinations: meatballs with cuttlefish, chicken with lobster, prawns or shrimps, squid stuffed with minced meat, Sunday rice dishes, and some cod dishes in-cluding the famous niu (nest). Many fish and mush-room combinations can also be considered sea and mountain cuisine.

Menuts Offal and other sub-products resulting from the annual pig killing ritual: head, trotters, heart, intestines, lungs, kidneys, liver, tongue and ears... the main ingredients of an esmorzar de for-quilla (‘fork lunch’).

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Modernista Typical sponge cake found in Besalú and Anglès made from flour, yeast, eggs, sugar and aniseed flavouring.

Naps Turnips are the main ingredients in the win-ter pig’s trotter and duck stews, especially turnips from Capmany, Besalú, Santa Pau and Talltendre.

Niu A baroque stew typical of the Empordanet area that takes five days and five hours to pre-pare and involves dried cod, fresh cod, cod innards, young pigeon, pork chops, sausages, cuttlefish, hard-boiled eggs, onion and tomato sofregit, po-tatoes and allioli.

Peltruc Botifarra made from the large intestine and sometimes stuffed with tongue.

Picada A thickening paste serving as the base of many Girona dishes. Composition may vary ac-

cording to the recipe, and ingredients can include garlic, parsley, nuts (almonds, hazelnuts or pine nuts), chocolate, liver, carquinyoli or other types of biscuit.

Pilota The main ingredient of the two-course dish known as escudella i carn d’olla, this oblong-shaped meatball contains pork and beef minced meat seasoned with garlic, parsley, breadcrumbs and egg, and is then rolled in flour. It is added to the escudella broth at the end of cooking and served with the carn d’olla boiled meat and veg-etable dish that invariably follows the broth.

Ratafia Liqueur made from green walnuts and herbs prepared by leaving a mixture of aromatic herbs and spices to macerate in eau-de-vie or alco-hol for forty days and forty nights in the open air. Green walnuts give Catalan ratafia its characteris-tic dark colour.

Recuit This is a typical type of fresh cheese from Gi-rona made from boiled milk set with cardoon. Re-cuit comes either wrapped in cloth or packed in an earthenware or glass jar and is eaten with honey, sugar or preserves. The consistency is creamier and less set and compact than its cousin mató.

Rosta Pieces of diced and fried cansalada bacon.

Rostit Roasting is one of our most traditional methods of cooking. Meat is chopped into large chunks, fried and then left to stew slowly in a cov-ered casserole with vegetables, aromatic herbs and mellow wine. A typical roast can have up to five different types of meat: chicken, duck, rabbit, pork and sometimes beef. Meat thus roasted can be minced to make canelons (cannelloni) at Christ-mas or at festive events.

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Rus Typical praline cake from La Bisbal d’Empordà.

Samfaina or xamfaina Sauce made with tomato, peppers, onion and aubergine.

Sofregit This is the base sauce for most dishes in Catalan cuisine, usually made from chopped onions, slowly fried, lightly caramelised and sim-mered until the mixture resembles a dark mar-malade. Tomato is then added to the onion base, and sometimes garlic and/or red peppers. Some dishes, mainly fish, are prepared with a garlic and tomato sofregit.

Suquet Tasty fisherman’s dish made from fish, to-mato, garlic and potatoes. It is cooked up quickly in a cast-iron or aluminium casserole, using flavour-some, firm-fleshed fish. Rockfish is preferred to the more expensive monkfish or sea bass. Scorpion fish, gurnard and even blue fish can be used for

this stew, which was originally concocted out of wholesome, bony fish that were not good enough for the market. Today, suquet is never eaten with rice, pasta or bread, although it actually predates the potato. Indeed, the potatoes are meant to be the best part of suquet and are supposed to be broken rather than cut, to absorb all the flavour of the fish.

Tortada Typical ring-shaped sponge cake from Banyoles made with egg and almonds and dusted with icing sugar.

Tortell Wheel-shaped cake with a hole in the middle, typically made of brioche stuffed with marzipan and eaten at the feast of the Epiphany and on Palm Sunday. A puff pastry variety also exists and a kneaded aniseed-flavoured tortell is found in Olot.

Trinxat A winter dish consisting of boiled potato and cabbage, mashed and fried in bacon strips, typical of Cerdanya county but found all over Catalonia.

Xulla or xuia Strip of cansalada bacon or pork belly, usually fried whole.

Xuixo The most typical cake from the area is a sug-ar-coated, cream-filled, fried pastry bun.

Gastronomy Guide 126Map

Toll motorway

National road

Dual carriageway

Major road

County road

Local road

Under construction

Other roads

River

Rack railway

Motorway code

Motorway exit

National road code

County road code

Major county road code

New codes system

County boundary

Railway

Greenway

EMAS Eco-Management & Audit SchemeCalonge: Sant Antoni, Torre Valentina, Es Monestri and Cala Cristus beaches Roses: Roses, Cala Montjoi, L’Almadrava, Canyelles Petites, Palangrers, La Punta and Santa Margarida beaches, and Roses harbourSant Feliu de Guíxols: Sant Feliu, Sant Pol, Canyerets, Cala del Vigatà, Cala Maset, Cala Jonca, Cala de l’Ametller and La Caleta beachesTorroella de Montgrí: Platja Gran at L’EstartitPalamós: Marina Palamós

ICTE “Q” certificate of tourism qualityLloret de Mar: Lloret and Fenals beachesPlatja d’Aro: Platja GranPalafrugell: Llafranc and Tamariu Sant Antoni de Calonge: Torre Valentina and Sant Antoni beaches Cerdanya county: La Molina ski resortRipollès county: Vall de Núria ski resort Garrotxa county: Garrotxa Volcanic Area Nature Park

Beaches of the highest quality 2010European Union award in recognition of the water quality and the services offered by beaches.

Blue Flag harbour

Cruise ship

Map

AP-7

N-141

C-1141

C-25

C-151

05/1

1

Gastronomy Guide Weekly Markets 128

Blanes · Cadaqués · Colera · Montagut (Montagut i Oix) · Olot · Santa Coloma de Farners · Torroella de Montgrí

Besalú · Caldes de Malavella · Campdevànol · Castelló d’Empúries ·

Figueres · Girona · Hostalric · Lloret de Mar · Palamós · Pals · Verges Amer · Banyoles · Begur · Cassà de la Selva · Flaçà · Llançà · Maçanet

de la Selva · Sant Antoni de Calonge (Calonge) · Sant Pau de Segú-ries · Sant Pere Pescador · Sarrià de Ter

Calonge · Figueres · L’Estartit (Torroella de Montgrí) · La Cellera de

Ter · Llagostera · Tossa de Mar · Vidreres Celrà · El Port de la Selva · La Bisbal d’Empordà · Les Planes d’Hostoles

· Platja d’Aro (Castell-Platja d’Aro) · Portbou · Salt · Sils Alp · Empuriabrava (Castelló d’Empúries) · Figueres · Girona · Llívia

· Mont-ras · Ribes de Freser · Riells i Viabrea · Ripoll · Santa Cristina d’Aro · Sant Feliu de Pallerols · Sant Miquel de Fluvià · Vilamalla

Anglès · Arbúcies · Bàscara · Breda · Camprodon · La Jonquera ·

L’Escala · Palafrugell · Puigcerdà · Roses · Sant Feliu de Guíxols · Sant Hilari Sacalm · Sant Joan de les Abadesses · Tortellà

Weekly Markets

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

SATURDAY

SUNDAY

Gastronomy Guide Weekly Markets 129

Published byCosta Brava Girona Tourism BoardAv. Sant Francesc, 19, 4t - 17001 Girona. Tel. +34 972 208 401 - Fax +34 972 221 570

DesignJmes1. Agència de Comunicació

TextsSalvador Garcia-Arbós

Translation Traduccions LINK

Printed byAgpograph

Legal depositGi-629-2011

PhotographsJordi Ferrando, Michael Kolchesky, Clickartfoto, Eddy Kelele, Maria Geli - Pilar Planagumà, Josep Lluís Banús, Itinerànnia, Catalan Tourism Agency, Isobel Irving, Olga Planas, J. Esquirol (EMB Fonds), Jaume Ribas.

Photographs courtesy of Roses Town Council; Palamós Town Council Tourism Area; INSPAI, Girona Provincial Council Image Archive; Ripollès Desenvolupament Consortium; gastronomy associations; Vall de Núria; Grup Peralada; restaurants.

Cover photographJordi Ferrando. Palamós Town Council Tourism Area

Published byPatronat de Turisme Costa Brava GironaAv. de Sant Francesc, 19, 4t - 17001 Girona. Tel. +34 972 208 401 - Fax +34 972 221 570

DesignJmes1. Agència de Comunicació

TextsSalvador Garcia-Arbós

Translation Traduccions LINK

Printed byAgpograph

Legal depositGi-629-2011

PhotographsJordi Ferrando, Michael Kolchesky, Clickartfoto, Eddy Kelele, Maria Geli - Pilar Planagumà, Josep Lluís Banús, Itinerànnia, Catalan Tourism Agency, Isobel Irving, Olga Planas, J. Esquirol (EMB Fonds), Jaume Ribas.

Photographs courtesy of Roses Town Council; Palamós Town Council Tourism Area; INSPAI, Girona Provincial Council Image Archive; Ripollès Desenvolupament Consortium; gastronomy associations; Vall de Núria; Grup Peralada; restaurants.

Cover photographJordi Ferrando. Palamós Town Council Tourism Area

Gastronomy Guidewww.costabrava.orgwww.pirineugirona.org