The best restaurants Province Of Girona

Overlooking Passeig Marítim, this restaurant with marine colours and the breeding sitting at the reception offers menus that will allow you to take a tour of local specialities: terrine of fish; salads with creamy asparagus accompanied by Parmesan; rice rice or suquet to monkfish and langoustines. All follow-up of homemade desserts such as tomato jam to yogurt jelly or fresh mango soup, accompanied by a coconut ice. You can also choose a very beautiful and tasty fideuà, vermicelli based paella, served with its aioli. A great start to the day. All fish come from the El Port de la Selva auction and can also be savoured on the terrace. What further request.

A beautiful area overlooking Sant Pol beach, the sea and the boats and which can be enjoyed through large glass windows, this is the first of the restaurant. Immediately joined by a beautiful philosophy of gastronomy, no future without memory of the past. It is translated into plates that highlight home specialities, rice, fish and seafood. Amateurs will appreciate that oysters come from Marenne-Oléron, but local auctions are also being assessed. Do not hesitate to test grillées mussels, small garlic fries or squid with caramelized onions and fennel fennel fennel. But try to book rice for the broth served with a lobster, a delight. A hot-cold cream and orange caramel can punctuates this journey.

A privileged location in the splendid architectural whole of Sant Sebastià with view from above on cliff of Llafranc and the sea in bottom, it is well the first more EC restaurant. With the key, a particularly bright space where the neighbourhoods and their light, of day and night, will be always visible, either of terrace, or through bay windows. Side tastebuds, priority is given to the product, perfectly respected and emphasized with Article Known for its fish and its seafood arrived live at shouted of Palamós or for its delicious rice dishes, he appreciates himself throughout the suggestions: pica pica starting, interfering anchovy L'Escala, croquettes of sepia, clams to marine and small fresh lettuce with the following petit four the tarte tatin with pear accompanied by an ice cream to cinnamon, via the "Torradet of arròs", the house speciality been used with turbot and prawns as Palamós. And which has beautiful appearance in its large frying pan. An experience which is worth really the detour. One will have in heart to hold in this restaurant often taken by storm, in particular in summer.

This place is also very beautiful 4 star belonging to the Mas de Torrent group. Built in a former 18th-century coaching inn whose spirit was kept for its layout, it now offers 9 rooms, decorated in an exclusively marine style. In the inner courtyard, a beautiful double staircase stone provides access to the various rooms. As they dominate they-also a cliff of 175 metres, everything was done so that you can enjoy the magnificent views quarter, from sunrise to sunset.

Set in a fully renovated sixteenth century farmhouse, this hotel is renowned for its gourmet restaurant, which is part of the cuina of the Empordanet, kitchen of the small Empordà. The credo of its chef, Joan Carles Sanchez, create a market cuisine favoring the food of the Empordà. While making them tasteful and innovative. Near Pals, the flagship product will be the rice to which the restaurant devotes a special menu. With inspiration, you will be able to taste grilled topens at Galician accompanied by a compote of onions from Figueres, sauted pink shrimp from Palamós and of course party to rice. Like cassola rice, bomba rice served with different meat, chops, sausage, chicken, rabbit and fruit; black rice from Empordà, Bahia rice accompanied by seiche, langoustines, clams and mussels or "the sea and mountains" mixing rice Nembo, calamars, low court chicken, octopus and candied beans. At dessert, it is recommended to continue the tasting with a milk rice ice cream served with the orange biscuit. Even commitment to local products with regard to the cellar, dominated by DO wines of the Empordà.

Becoming a 4 star boutique hotel in 2014, Es Portal also offers 8 very nice rooms and a suite with views of the very garden but also on the Montgrí and the Pyrenees. Large outdoor swimming pool available.

This is perhaps the best table inside the comarca, Michelin star since 2012. The restaurant with the white façade owes its name to the sumptuous and gigantic magnolias that trample in the courtyard. If at first glance you can be impressed by the apparent affinity of the place, once installed in the bright service room or on the charming terrace, you will quickly relax thanks to the friendly and warm welcome of the service team. On the plate, we are dealing with traditional, but also fusion, inventive and explosive colors, the new and talented chef Xavier Franco who is not for nothing. Ravioli de conill escabetxat (marined rabbit ravioli), Brandada of bacallà amb ceps, tripetes i olives (cod to fungi, trumpets of death and olives), Peix de la Blanes llotja, faves i botifarra negra the menta (Blanes market fish, beans and black botifarra to mint) are, among many other things, the program. A combination of fruit and jam cheeses, before a Clàssic flowing from xocolata amb gelate coconut (classic to coco ice cream) will complement a solid and delicious meal. Cave of connoisseurs.

With its yellow and blue façade, its rattan seats, its wrought iron and wrought iron tables and its resolutely modernist character, this is probably one of the most impressive restaurants in the region, or even in the province! Opened in 1919, the Aliança was first a bar, before becoming a gourmet restaurant with a master's hand by the Lluís Starry chef, it is now the girls of the cook who welcome the guests in their establishment to the new tropical-art cabaret, which they transformed into a versatile space. Indeed, we come here to enjoy a vermut or a good glass of wine between friends in the small spaces of the main room, that for lunch frugalement from some inventive tapas, or even solidly in the dining room, more confidential: preparations are Catalan, sea and land, executed with a point of contemporary creativity and presented with great elegance, and the result is superb! You will also enjoy a cocktail on the lovely terrace when the sunset comes. A very warm service team. Unavoidable!

It is one of the world's most famous restaurants, held by the Roca brothers, famous and award-winning, who also take care of the Hotel Omm's customers in Barcelona. After getting a third Michelin star, it is now very difficult to get a table, but you can always try your luck… The gastronomic experience is worth it.

Here you are in the paradise of high quality Catalan cold meats and good local cheese: the boards of llonganissa, botifarra de fetge, and sobrassada come with delicious Puigpedrós Vaca Moli de Ger, Truc Cabra Taüll or Mas Farro Ovella Garrotxa. The best thing to do is to taste... Let yourself be guided by the advice of the young and friendly owner Jordi and if the atmosphere is right for you, don't hesitate to order a little Catalan wine (the menu is rich) or a pint of homemade beer. To discover absolutely.

Opened since 1949, Can Barris has enjoyed a beautiful reputation for three generations now: you are here in the snail's temple! In fact, the establishment proposes its speciality of cargols "a la llauna" (a snail's snail) presented in the form of a dish loaded with gastéropodes (smaller than the Bourgogne snails) cooked in a delicious sauce. There are many other à la carte proposals, all very typical of Catalan cuisine in the interior, ranging from salads to carns, but also some fish preparations. Let's add that desserts have nothing to do with the rest of the menu. Pleasant terrace and family atmosphere. An experience that is worth a detour.

In a beautiful old building, this trull, an oil mill, exposed to the entrance, is in fact a gourmet restaurant created in 1968, offering a méditéranéenne kitchen whose card varies depending on the season. Priority is given to the quality and freshness of the products, especially for fish and seafood products from Auctions, Port de la Selva, Palamos and Blanes. Very beautiful décor and stylish service to taste, for example, little in crab, accompanied by a muslin of urchins, paupiettes of sole and salmon served with a saffron and a pick of zucchini. And in dessert, a blood orange sherbet or a lemon foam lined with small strawberries. A very good location near the centre of Lloret.

Why refuse to recover in what was the residence of the counties of Barcelona in the thirteenth century? Located in the old stables of the palace, this restaurant first offers a beautiful space, the old stables which, under their vaults, guarantee a dive in the past. Guesthouse pleasures will be up to the framework. The dishes are concocted from the best products in the region: fresh fish from Roses, fruit and vegetables from Empordà, Girone calf and artisanal pastries from the city. When you enter, you can be tempted by a soup of fish and fruit, pastis perfumed or by a milkboard of foie gras accompanied by a jam of Garnatxa's figment and jelly of wine. Then choose a Girone beef filet and a green asparagus roll of ham. And end up with a rose chocolate soup. The menu of the day makes its discovery more accessible.

At the entrance to Begur, on the road leading to Tamariu, this restaurant first offers a delicious framework, in an old masia redesigned. And in good weather, a nice terrace giving the surrounding mountains. When you enter, you can let yourself be tempted, if it's the season with fried peas with garlic and ham and continue by opting for the peix, the specialty of Begur. But meat, cooked in the oven are also excellent and will delight lovers of meat tastes. Sweet side, oranges at the port or a blueberry ice should punctually punctuate it. Good selection of wines. Pleasant step in an intimate setting.

This is the place to come if you want to discover the taste memory of Tossa, as this restaurant pays homage to it with its flagship dishes such as the Cim i Tomba: a casserole where fish (monkfish, turbot, cod or skate), onions, sliced potatoes, peppers, tomatoes and garlic are marinated and simmered, all accompanied by aioli. You can also enjoy squid dumplings with Tossa sauce or a very tasty rice casserole in a large room or a small terrace. Very attentive service.

A reference point for Catalan cuisine for three generations, its initiator was Lluís Duran Camps in the 1950s, it offers a varied menu and a delicious menu and is also part of the gastronomic collective "La Cuina del Vent" which highlights products from the region. We recommend the excellent soups or the sea bream with salt. All served in a room decorated with ceramics and glass chandeliers, with beautiful painted wooden chairs. Salvador Dalí was a regular here, as evidenced by his little corner and his personal bodega, Ca la Teta.

Can Xifra is located in an old farmhouse halfway between Sant Gregori and Cartellà and is well known in the area. Three generations of women from the same family have been working to ensure that customers can enjoy their meal. Here they eat a variety of Catalan specialities: they start with a variety of embotits, before being tempted by the star dishes of the place such as conill a la rabiosa (spicy rabbit) or rostit de pagès (farmhouse roast). Perfect for those who want to discover the typical dishes of the Catalan hinterland. A delight.

Turning in the small streets, one inevitably ends up in this very small space with a vaulted roof and one returns there because its customers are faithful. He is English but won over by the local heat, she is Andalusian and just as friendly. A small bar and a few chairs along the wall but we often stay standing, which is not serious since everyone talks with everyone. The tapas are renewed regularly, but don't hesitate to take advantage of it to try the Olot potatoes, one of the specialities of the house.

This former restaurant of an old postal station, meeting point of the inhabitants of the region has preserved its charm. Large space with red walls, floor tiles, beams and fireplace. With a great specialty, grilled or grilled meat cooked in wood, including the meat of the Armentera, lamb of meadow grazing that mood baked or stuffed with sweet sausage. But as it is also'more than grilled ', we can, for example, test veal and chicken chunks, a family recipe, des of Palamos, an assortment of Catalan sausages (meat, black and perol) served with flageolets and onions or a lukewarm cake to the three vegetables. All accompanied by wines of OD Empordà, of course. The summer terrace is surrounded by flowers and aromatic plants.

In this small family restaurant with vaulted whitewashed rooms, you share with other customers large tables covered with red and white checked tablecloths. Don't hesitate to take your time, because the service is a little fast; you are pushed around with a smile, that's the style of the house, now run by Juanito and Maria. No à la carte and no menu, you will appreciate the dishes of the day which are proposed to you, concocted according to the fishing, but also carpaccio of gambas, grilled sea bream or anchovies of Cadaquès.

Located on the corner of a downtown square, it's a little marvel for its bric-a-brac décor with vintage accents, its relaxed atmosphere and its inventive and very well-made pinxos tapas. The young and friendly owner, Basque by trade, will be happy to advise you and comment on the contents of your plates, while guiding you through the vast menu of good bottles that abounds in the wine cellar. In the evening, the place turns into a party place where locals and tourists meet at the bar in a cheerful atmosphere.

This is the restaurant at the Emporium Hotel, awarded by a Michelin star. With a philosophy, priority to products of proximity and bio. Also a member of the «cuina del vent» association, of course, the menus vary depending on the season, but you can also test the pickled sardines accompanied by chickpeas, followed by a spicy duck served with apples and chicory to finish on the «Santa Clara tecla», a home dessert. A tapas space will allow you to access their know-how, in a more affordable way.