Les meilleurs restaurants catalans Catalonia

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!

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.

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.

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 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.

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.

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!

About 4 kilometres from Villadrau town centre, El Moli de la Barita is a restaurant full of charm, wrapped in tall trees and green plants. The service room is amazing, the walls covered with wooden slats and the central fireplace sets the tone, and the dishes are Catalan, made from fresh local produce. Meat and fish are served a la brasa, before taking a look at the tempting dessert menu. Friendly staff and an honest note, even more so for the lunch menu during the week.

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.

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.