Restaurants cuisine du monde Catalonia

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.

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.

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.

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.

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.