The best restaurants Province Of Girona

This restaurant, one of the most renowned in Catalan cuisine, is located in the centre of Llafranc. Open since 1955, the gastronomic concept has evolved without losing the tradition and spirit of origin, always based on respect and quality of local products. This work has enabled it to obtain its 1st Michelin star in 2011 (still valid). Fresh and very well made menu, combined with an excellent wine cellar. The establishment, which is part of the Cuina de l'Empordanet association, also has a comfortable hotel with 20 rooms. Recommended visit.

Held by a brother and sister, Marc le chef and Elena the room leader, the third generation of the Gascon family dedicated to the table arts, Els Tinars is an exceptional address. Opened in 1978 by their parents as a restaurant of Catalan specialities, the modern touches inspired by the rejetons are now feeling on the plate, with always the same taste for good products. The location is superb - a farmhouse converted into a service room with a garden of Provence, light and modern - and sumptuous kitchen. We will get, for example, a delicious Chateaubriand with béarnaise sauce or a sublime Ventresca of tonyina, tocs tocs, soy, soja i verduretes (grilled tuna with notes of ginger, soy, wasabi and vegetables). On the wine side, the amateurs will not be left, the cellar containing just over 400 labels. Here you can find that, since 2008, the restaurant has proudly starred Michelin star.

This small restaurant in the Plaça d'Espanya is one of the most popular tables in the area and has built up a regular clientele. One appreciates its rather copious paellas, with lobster, lobster, marinera... But also its meat specialities such as the cabrito lechal (suckling lamb) or the guaranteed entrecote steak from Girona. And its fish parilladas, for the amateurs. A small detail that hits the spot: the napkins are made of cloth... which is quite rare in Lloret de Mar.

An exceptional address. Even before you open the door of this beautiful masia, you'll fall under the spell of its flower-filled garden, complete with vegetable beds and a chicken coop, from which some of the ingredients on your plate come. On the plate, it deserves its 2 stars, with chef Fina Puigdevall who knows how to play with flavors, colors and textures like an artist, and her sober, intuitive cooking gives rise to some delightful dishes, such as a spaghetti consommé accompanied by buckwheat bread and pork butter.

Located along the wall across the street, the Four Winds 3.0 establishment with a vintage look, with its windows overlooking the valley, its large open kitchen and its cocoon terrace, offers an inventive cuisine based on local products and quality. Varied and colourful tapas and prepared dishes - amanida of cranc, maduixes, alvocat i tête de moine (strawberry crab salad, lawyer and tête de Moine) ouTartar de, remolatxa guacamole, formatge feta i gerds (salmon tartar, beet guacamole, feta and raspberries) for example - share the map, allowing all appetites to find their account. The young and dynamic service team is most welcome. A contemporary address that knows how to marry tradition and novelty. To discover!

Originally, in 1882, Ca was a small hostel for travelling travellers, serving as a first-class store for farmers in the region. 80 years later, a restaurant specializing in stews and braisées opens shop on the weekend. Nowadays, there is always the same family in the room and in the ovens, with the same taste for traditional Catalan cuisine, with some almost futuristic notes: Green caviar, oyster green sauce, langoustines chicken, or encore beef tails are some of the items found on the map. The service room is designed to wish you a wish, not to forget to make the most of the medieval past of the place. Impressive wine cellar!

The bedrooms of this traditional farm of 1857 have been skillfully transformed into a service room, while retaining a most authentic cross-country appearance with wooden beams and shutters. On the map, everything here is prepared in accordance with Catalan culinary traditions, the menu changing from season to season: liver bowl and home jam, entrecot entrecot of Girona (750 g Girona piece of Veal) or Magret d'ànec has the amb der salsa maduixes i compota de (grilled duck magret, strawberry sauce and pear compote). Typical and rich.

Outside the city, this very elegant restaurant at the Mas Sola Hotel is housed in a former refurbished farmhouse: large windows, walls and arches in old stone; and ceiling of dark wood form the decor of the dining room. On the service side, the team is very pro, honouring the 40 years of experience of the establishment, side gastronomy, we taste small colored preparations delicately presented and tasty to wish. At the crossroads of the Catalan culinary tradition, seasonal products and the inspiration of the chef, the plates are equally delicious, but do not have the same price! In this respect, we recommend the tasting menu to greedy gourmets, much more interesting financially speaking, and very close to the height. One of the things you can think of is a veal filet in the liver, Oporto sauce, a grilled lobster with romesco and aioli, or the classic Classique paella. A prestigious address.

This quality restaurant offers very low prices, which is a pleasure. Located a little way out of town, La Deu is one of the bastions of volcanic cuisine, which aims to highlight local recipes and produce. All in a pleasant, calm setting that's wide open to the outside world. Here, you can sample the famous Olot potatoes, whose recipe is said by word of mouth to have been invented here. But they're still excellently prepared here. A truly good address.

Located in a very nice green setting, this foundation allows you to sit in a beautiful decorated room or to enjoy a large shaded terrace. Its menu specializes in Catalan cuisine and when the season comes, its calçotades (grilled onions and stems served with romesco sauce) are particularly appreciated. Just like his tomato bread with ham, cut on the spot. The wait is sometimes a little long, but don't forget your bathing suit because, as a bonus, you can take a dip in the pool.

A delightful place to stop off at on your way to Girona. Located on the magnificent Pujada Sant Domènec, the small tables and chairs on the terrace give it a theatrical feel. Each table is set in a small square. The interior rooms, with their traditional decoration, are also very welcoming, with beautiful, wide-open windows. The cuisine is traditional, but inspired by Catalan, Spanish and French cuisine. On the menu, among other things, there are some 18 types of salad.

With its elegant, minimalist decor, this restaurant has been the ambassador of Valencian cuisine in Girona since 2007. It's the place to go to discover different paellas (nineteen in all), including Valencian paellas of course, but also mixed, seafood or vegetable paellas, as well as the many rice dishes on the menu: black rice, arròs a banda and more. All presented in the finest style. No paella in the evening, as tradition dictates lunchtime. For dessert, try the orange cream, just as Valencian.

This house, founded in 1893, has been held in a passionate hand by the same family for four generations. In the pretty service room with its rustic decoration, you can enjoy Catalan dishes from the region, with an emphasis on Pyrenean products, all for an edifying quality-price ratio. Adjacent to the restaurant is a small shop offering specialities to take home, including very good embotits, but also products such as cheeses, honey, jams and homemade beers from Catalonia.

The Can Guetes, a multifunctional space located on the edge of Via Verda, features a modern cafe-restaurant offering a few simple and well prepared dishes - from the gourmet burger to the fresh sandwich, with excellent salads made of organic vegetable vegetables - as well as a beautiful range of pressed fruit juices. We will be happy to welcome you for a young and warm welcome, to enjoy the very good rates of lunch in the week or simply for a tea or coffee break. A contemporary space in the garden made of récup'and recycled objects, a little away from the city, which also has a very good agro-shop to the shelves full of good agricultural and handicraft products.

Founded in 1969 by Joan Feliu and Guadalupe, this restaurant has become an institution with a loyal following. Enjoy local specialties such as delicious fideuà (paella with vermicelli), generous paellas, fish parilladas or sarssueles (seafood casserole). And don't forget grilled meats, as the restaurant was one of the pioneers of barbecues and takeaways. A large indoor dining room is available, but we recommend reserving the terrace.

A jewel of modern and contemporary gastronomy, BO. TIC is truly a discovery to discover. Let yourself be surprised by the dishes and recipes of Cristina and Albert, two young chefs who, since 2007, turn their imagination into a very beautiful gastronomy (Michelin star since 2010). Creation, innovation and, above all, maximum respect for the traditions of the Empordà conguguent in every dish, every recipe, every dessert taken out of cooking cooking. You can taste a sweet tartar in the palate, tasty fish and seafood, delicious meat (steak steak, waygu or black Angus), and a dessert card specially designed for the greedy (the council of the chef: start the meal by dessert!). The wine cellar is immense and spectacular: more than 400 references from Spain, France, Germany and Italy. BO. TIC… or the success of new generations!

A reference restaurant with a long tradition in the region. At Can Blanco you will find a culinary trip from the Mediterranean to the coast of Galicia. Inspired by the flavours of the sea, the map is full of delicious proposals: arròs caldós, spider spider with Can Blanco or soup of fish will leave you indifferent as well as mythical bouquets, coquilles shells, mussels, scallops, lobsters, crabs. In a pleasant and welcoming setting, everything is served with soul and well presented. Our advice? !! An assortment of all seafood specialities served in one dish.

Opened in 1981 in a building with a wide vaults supported by thick stone pillars, which used to serve as a hostel, the Hostalet proposes to taste in a cosy and convivial atmosphere with delicious dishes of the Garrotxa gastronomy. Blending tradition and inventiveness, this table is highly rural and close to local producers, and it is felt on the plate. As part of the Cuina Volcanica group, the products are sorted on the track and carefully prepared: potatoes, black turnip, maize, pork and mushrooms are part of the basic ingredients of the Hostalet cuisine. The price of the wine and well provided and, if you have lunch one lunchtime in the week, the rates are unbeatable.

The old town of Hostalets is located in the old town of Hostalets. In a modern setting with cream colours, you will have the choice between the very nice service room, the smallest near the bar, or the terrace. The reception is very warm, almost family, and the dishes are always cooked from local and seasonal farm products. Superb salads and other dishes will be obtained before heading to the fish and meat card, cooked according to traditional processes. Let us note that here we can try a few typical peasant dishes such as baked pig ears… The wine List is well-stocked and the tips for choosing a suitable combination between drink and dish are at the meeting. An address unimaginable from where the recovering is revealed full and satisfied.

Dolors and Albert, with the help of Conxita the grandmother and Josep the grandfather, offer in their beautiful establishment with a rustic and elegant decoration a Catalan high mountain cuisine of very good quality, prepared according to old recipes. The gigantic service room has a certain cachet, but in the summer we recommend the smaller room with a panoramic view of the valley: the view of the serene mountains is splendid. The restaurant also has a hotel area.

Francesc Xambó and Josi Salguero opened this restaurant in 1990. Not without having restored the th century oil press that gives him his name. The wheel used to crush the olives is visible outside, but the 1870-throne press in the main dining room. The framework is also the'River, with its ducks and geese that give all its charm to this place since it can be seen through the large windows, open in summer. The products of the Empordà are to the credit in this restaurant, which is still being stormed. You will be enchanted by snails in Catalan in the three sauces, dressing, aioli and tomatoes, grilled sea wolffish or oven-roasted, cod with mushroom cream. For example, a sherbet of rosemary and lavender. Success requires a reservation.

In addition to being a very nice and cosy nest to spend the night, Can Borrell is a reference table in the region: the cook and owner Olivier Verdaguer Jimeno offers a personal and creative version of typical Catalan dishes from Cerdanya and especially Meranges. The presentation is meticulous, the service is very professional and the wine list is very finely elaborated. There will be romantic meals with a view of the Pyrenean mountains or curled up next to the beautiful indoor fireplace.

Open only on weekends, this renovated former barn offers economical and ecological menus: Cerdanya meats and potatoes from the garden, wood-fired pizza, salads and pasta preparations. The service area is high-ceilinged and modern, even trendy, while the upstairs room is more intimate, with its imposing stone walls and ceiling made entirely of thick wooden beams. The service is impeccable, the wine cellar beautiful and the food copious. A contemporary address that finds its roots in traditional recipes. To discover.

Cal Torru de Bolvir is an address working with traditional Catalan cuisine with an emphasis on fresh, ecological and seasonal products. To this end, the menu changes every two to three months. Thus, if you taste the rice from the mountains, a house specialty, it will incorporate seasonal products (mushrooms, artichokes...). In a minimalist design décor, the plates are presented with care and inspiration. A cosy establishment that makes marvellous use of the richness of tradition while adding its very modern personal touch.

If you're not able to stay in this sublime Art Nouveau palace, you can still visit to sample the delicious tasting menus of the illustrious La Torre del Remei restaurant. Carefully selected products, meticulously composed plates, the work of chef Charles Caig is well worth the detour. This inspired chef plays with the textures and flavors of the region to the delight of our taste buds, from appetizer to dessert. Come and discover his culinary delights in the large dining room, with its bay windows overlooking the garden.

Can Ventura is a must for anyone passing through Llívia. Located on the Plaça Major, the building impresses with its appearance: a tall block of old stone with three wrought-iron balconies adorned with flowers overlooking the village's main square. The service room has a certain cachet, with its heavy ceiling beams, paintings depicting scenes from village life of yesteryear and subdued atmosphere. The cuisine is traditional Catalan mountain fare of the highest quality, from Trinxat to homemade croquetas , as well as excellent mountain arròs and braised meats. In fine weather, the terrace is a delight.

Away from the beaten track is the restaurant La Torre with its pretty yellow façade. Almost exclusively frequented by locals, this traditional Catalan table has some good arguments, and the chef Pilar Fabrega is not without reason: cargols amb salsa (snails in sauce), carn a la brasa (grilled meat) and the anecdote of pagès rostit (roast farmhouse duck) should satisfy more than one, as should the very good homemade desserts. Apart from the local products, you will also appreciate the local wines and the family atmosphere.

Font Vella opens the doors of its elegant restaurant to non-resident gourmet visitors. Here you can enjoy Mediterranean dishes in an intimate atmosphere, supported by a highly professional service. On the menu, tomato and shrimp soup with watermelon and basil, beef carpaccio and parmesan, hake with leek sauce and other sweets. The wine cellar contains some beautiful labels and the desserts are very up to scratch. Let's mention here the gastronomic menu, offered only on Saturdays, which is a real taste experience.

Hotel Vichy Catalan opens the doors of its prestigious Delicius restaurant to non-residents of the hotel. Every day the chef with a new menu of the day from fresh, local and healthy products in an inspiration of the most méditerranéenes. Fun: it uses mineral water from Vichy Catalan to prepare its dishes, which has the advantage of making digestion easier. For example, the tasting menu is a suprema suprema of mercat amb amb of mango (supreme fish market of the mango chutney) and a succulent net of amb amb salsa bearnesa, pick of patata, xampinyó farcit (beef fillet to béarnaise sauce, pick of potatoes and stuffed fungi). A sommelier will guide you to select the appropriate wine. A beautiful address in an amazing setting with baroque accents.

Offering the inhabitants of Caldes de Malavella dishes of Catalan cuisine rigorously worked and authentic since 1932, this table is perhaps the best in town. The service room, in the image of the cafeteria area, has a classic charm, while the pimpant and quiet garden flowered with terrace wants more Mediterranean, ideal for a coffee break.

The house's specialities include a delicious magre magre (duck magret), a entrecot entrecot of Girona (tender) or a superb bacallà al forn (morue cod). Wines and desserts are also very high. Typical, tasty and cheap, what more!

Opened in 1927 by Pinxo de la Sardana, this family-run hotel-restaurant occupying a street corner of the old town is a reference in Sant Coloma de Farners. The clientele is composed mainly of habitués, and in a free canteen atmosphere, it repaitre with a beautiful variety of simple dishes and market specialities, which are no longer Catalan. pastís of amb amb salsa salsa (pepper block and anchovies sauce), fideuà amb all i oli (garlic noodles), amanida of swine Zum der torrades i or skirmish (Porc pig salad, toasted bread and egg on the dish), for example… The special menu includes a cut of cava and the dishes are slightly more elaborate. The servings are generous and you feel that the heart is there! The pizzas are defending themselves very well too. A great selection of wine from the region, of cava, and of course… de!

The restaurant of the Club of swimming offers very fresh products and skilfully presented: rice curry with vegetables, cream of mushroom or salad of orange to the feta and seeds of pumpkin to precede dish of it; fish of the day, meatballs to peas or Bremen of sea to potatoes and onions in segon dish. The team of service is very accessible, the room of service decorated with taste, and the lake view since the veranda and the terrace proves to be more resting. The summer, the place becomes animated and remains sometimes opened until late.

A stone's throw from the lake is the restaurant specializing in seafood and fish. If, first of all, it does not pay a mine, once the dishes begin to slide on the white tablecloth, the garden is a little austere and is soon forgotten. Everything goes on: braisées mussels, burbot and gambas pie, salmon foam and crumbled cod salad to begin; turbot, perch, tuna ventrèche, cuttlefish à, frog legs or Saint-Pierre in resistance plates; sorbets, ice cream and assorted cakes to finish. And you don't talk about the gastronomic menu. This is all said!

The young Edge Pericus is on a little square not far from the city centre and offers a decor of coffee-shop to American. Young atmosphere a bit hype, you can come here for hearty breakfasts, have a coffee on the terrace under the arcades, or order one of the versions of the speciality of the place: a solid and gourmet burger furnished with fresh ingredients and tasty, and its Chips tray. You will also find on the menu dishes of fish, chicken and pork, including pasta dishes and a few vegetarian dishes. Impeccable desserts, friendly service. Good address.

The Can Ribas is an emblematic table of Sant Gregori, opened more than 30 years ago, where mainly guests are found. Its elegant contemporary storyteller is only the same as the dishes offered by the Catalan marmiton team: Copious house plates, traditional but still leaving room for inventiveness in the presentation, as is the case for one of Can Ribas' specialties, the pork dish dish has brasa (braised pork feet). Desserts are tasty and professional.

We come to Pep and Joana for their family welcome and for their traditional dishes, simple and well executed. In a service room with a high ceiling and a sober, rustic and elegant decoration, you will eat, for example, cargols a l'estil d'en Pep (snails in the style of Pep) or an amanida catalana (Catalan salad) before moving on to a solid bistec de la mitjana a la brasa (rib steak 250 g), a cuixa d'anec cuinat amb figues (duck leg cooked with figs.) or a xai a la brasa (grilled lamb). Excellent value for money. Terrace.

Surrounded by an enchanting setting, this former Catalan farm on the edge of the road has a beautiful terrace and offers typical Catalan cuisine, meat and fish, marinated and grilled, varying from market products. Little more: a vegetarian option exists for each dish on the map! Superb desserts, homemade beer and fine wine list. Ideal for a restorative stage.

This small, traditional Ripoll table has a rather impressive quantity-quality/price ratio, which has earned it a fairly regular clientele and a fairly frequent full house. You can eat typical dishes from the region, such as braised rabbit or pork cheek, excellently prepared, as well as desserts, in a very pleasant family atmosphere, with a rustic decor as a backdrop. You will appreciate the warm welcome of the owner, but given its success, you will have to either reserve or queue. A really good address.

The front of the place attracts attention: two huge Art Nouveau style vertical bay windows frame a tower with arabising windows. The interior does not depart from this first impression, with its red brick walls and thick wooden beams. In the kitchen, typical Catalan products are cooked in the old-fashioned way. The menu of the day includes four courses, water and wine. There is also a pleasant garden with terrace, when the weather is nice.

It's hard to find a better place to take an invigorating break. The Marmots is one of the highest bars in Catalonia, standing at an altitude of 2,535 metres. Everything is rustic. In a small wooden chalet, you can enjoy a frugal meal, but also a coffee, a chocolate or a refreshing drink, while enjoying the magnificent view. On a clear day, you can clearly see the Costa Brava and the reflections of the Mediterranean...

It was in the early th century that Jeroni Carrera and Rosa Molas opened the ground floor of their house to sell drinks and food to passers-by. A century later, with the opening of Beget and tourist tour, it became a restaurant of first-class Catalan cuisine, offering, in an elegant "rustic" setting, traditional dishes that are perfectly made up of: steak tartare tartare, rolls of cabbage stuffed, roasted chicken with dried apricots, pork cheeks, apples and others… Discover, both for care and for the unique ambience of the place.

This 17th century farmhouse, converted into a restaurant, is set in the heart of a vast property with wooded gardens. Each of the masía's seven dining rooms is uniquely decorated, with paintings of the famous water fairies hanging on the walls as a recurring motif. A large covered terrace allows you to take advantage of the good weather for a little gastronomic getaway. Here we are dealing with traditional meat dishes - from the farms of the Gironès - prepared by the expert hand of Raquel.

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This family-run restaurant, opened in 1990, is a great place to stay. Traditional Catalan specialities are tasted, varying according to the seasons and market products: calçots al forn, country botifarra, senglar rostit (wild boar)… The house is specialized in carns with brasa and rostits (slow cooking). The two service rooms display a rustic and wooded garden, and the service team is pro and rather relaxed. You feel fast like at home. A good address, traditional and cheap. The restaurant is part of the Cuina association of Les Carboneres.

As old as it is popular, Mas El Suibès farmhouse has always been a point of reference for the inhabitants of Les Planes d'Hostoles. In 2010, a fine Catalan cuisine restaurant opened its doors here, and has become a specialist in grilled meat, cooked over oak wood for a natural aroma and excellent texture. But there will also be arròs, accompanied by porcini mushrooms or cod. Dishes vary with the seasons, but the quality remains the same. And portions are as generous as ever.

Five minutes on foot from the town centre of Sant Feliu de Pallerols, on the road to Olot, you will find this good restaurant of traditional and volcanic cuisine offering a rather economical daily menu at lunchtime during the week. The dishes served favour local products and their specialities are rostit de festa major (a mixture of duck and sausages, among others) and pig's feet. At weekends, the choice is wider: roasts, stews, various embotits or beef cheeks with mushrooms... Simple, local and efficient.

A member of the Garrotxa Volcanic Cuisine Association, Can Xel offers typical regional dishes at very reasonable prices: pork trotters with snails, lamb shoulder with mountain herbs, stuffed eggplants with sea and mountain ingredients, the unmissable botifarra with Santa Pau beans and truffle ice cream topped with mascarpone are just some of the dishes on the menu. A traditional, quality address, which also offers four tourist apartments for up to eight people each.

Situated in front of the sea, the Tragamar offers an incomparable setting to enjoy a tasty Mediterranean cuisine. While the interior decoration is distinguished by its maritime charm, the terrace is obviously the most popular location, so it is essential to book in advance, if possible several days in advance. Whether it's a plate of grilled sardines, fresh fish cooked with a modern twist, prawns or a variety of different flavours: this restaurant has it all.

The service room of the Fonda Xesc, located in a residence of 1730 with large windows overlooking the valley, is intended to be elegant and sober, with the image of the dishes used. Etoilé Michelin since 2009, this traditional Catalan restaurant is a small gem, Chef Francesc, offering simple and intuitive dishes, composed of two or three basic ingredients. To make it an idea, you will have the choice of several menus, more or less rich, but always thought in harmony and harmony. Here are some dishes: tartare of apple to apple and avocado, conflict rabbit with onions and Sa sauce, or artichoke ham and coriander. The wine list is splendid, the service, friendly and very pro, is also made in French, and desserts finish satisfying us! A gastronomic address without pretensions, to discover absolutely!

In addition to its excellent hotel service, Calitxo offers typical, tasty Catalan mountain cuisine, with products such as ecological potatoes from Molló and fine cuts of beef and lamb from the Ripollès, accompanied by local, seasonal foods such as game. Enjoy it indoors in winter, in the beautiful wood-panelled dining room, or outdoors in summer, on the garden terrace under the parasols, with its beautiful views of the mountains.