Restaurants cuisine du monde Costa Brava

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 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.

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.

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 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.

Just a 10-minute walk from the center of Lloret, this restaurant has the advantage of being away from the hustle and bustle of the seafront. You can dine on a superb terrace bordering a pine forest, refreshing in summer. The authentic, Mediterranean-inspired cuisine includes tapas, paella and more. The chef is a passionate enthusiast who likes to add a gourmet touch to every dish. Other plus points include generous portions, a well-appointed atmosphere and decor, and reasonable prices for the quality on offer.

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.

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 one of the streets parallel to the sea paseo, this small family restaurant offers traditional Catalan cuisine according to the seasons, sometimes with themes that invite you to table such as fungi or urchins. In general there will be a lot of fish (wolf, turbo, Catalan cod, lotte to gambas…), seafood and even a guaranteed Valencian paella for amateurs. At the disposal to savor the whole, two small dining rooms with a slightly outdated but charming look with fishing nets on the wall and terrace on the street, from the beautiful days.

Taken over in 2011 by the French, this establishment with a modern decoration, decorated with beautiful vaults, offers a range of nice and original dishes. The menu is changed every three months, one per season. But you will be able to taste for example hamburgers of foie gras, tartars of red tuna with coriander, a salad with goat cheese and duck or a creamy risotto of lobsters with saffron. Its setting, its inventive cuisine and the freshness of its products have made it one of the most popular restaurants in L'Escala, where many regulars flock.

Trained in the kitchens of El Bulli (considered the best restaurant in the world until its closure in 2011), Oriol Castro, Eduard Xatruch and Mateu Casañas opened in 2012 Compartir. An eloquent name that means to share and that perfectly illustrates their philosophy. In concrete terms, you share the dishes at the table you are sitting at. Complex flavours and popular cuisine are the essence of the menu, which has also incorporated rice, langoustine marinades or cuttlefish and prawns from Cap de Creus. Reservation more than recommended.

Located inside the ramparts in the pedestrian area, the location of this restaurant will be its first asset: a charming and spacious terrace, sheltered by a typically Mediterranean Virginia creeper. And the view that goes with it, towards the sea and overlooking the rooftops of the citadel of Tossa. On the menu, you will have the opportunity to discover Catalan fish and seafood specialities. For example, choose spaghetti with black garlic and parmesan cheese or homemade paella. With an appreciable service, it is a good value for money.

Displaying a kitchen search at Kilometer -0, decked decoration with bicycles at ceiling, zigzag bar, this taberna ticks all the boxes of modernity. But this is still a good option in the city center, when you've found it in a small alley. A specialty in the decaying of the rice that can be black, del senoret or take the form of a fideua, etc. but also an interesting menu of day with the crudeties accompanied by marinated salmon, chicken and curry sauce and ginger, or home desserts. Also à la carte, from Peralada's secured calf, but with a small supplement. Try it.

Without being the place where you will come to spend fortunes, this Margarita allows a pleasant tapeo, well installed in edge of sea. Beautiful white space and large terrace facing the sea on a pretty square with trees. You can opt for the traditional homemade croquettes, quite acceptable, but also prawn skewers or mini chicken burgers. Otherwise, the menu also includes the classics of the Iberian tapeo: braved potatoes, ham, small fish fry and even snails a la plancha.

This is a delicious place to enjoy some of the specialties of the Empordà. Located in the historical center, near the old port, this restaurant was founded in 1966 and is now run by the grandchildren of the pioneers. On the menu of a future tasting, anchovies served with pà amb tomàquet, cheeks and pig's feet(galta i peu de porc). And for dessert, Catalan cream and, on weekends, recuit amb mel (fresh white cheese served with honey). And of course the assortment of tapas. It will be roborative.

The first pleasure will be to appreciate the decor, all in stone, which gives a lot of charm to this traditional restaurant installed in a place that served as a storage for cereals (a long time ago) and whose beautiful vaulted room contributes to its cosy aspect. It is particularly famous for its paella, with lobster, but not only and also for its fideuà. You can also try other dishes that are very popular in Catalonia, such as cannelloni, here stuffed with cod brandade. And of course the plate of anchovies, a great specialty of the city.

Ideally situated at the entrance to the village on the hillside, it offers a terrace with a beautiful view over the bay of Begur, not far from the statue of Carmen Amaya, a flamenco dancer who was born in Barcelona but died in Begur in 1963. This bistro is a favorite of all those who live in or pass through Begur. As soon as the ovens are turned on, the smells are perfumed. Try veal fricassee with mushrooms, perol sausage with white beans or sea bream in white wine.

Beautiful and spacious space inside but also large terrace for beautiful days: This café of the centre is a little the rallying point for many inhabitants of Peralada. Its bias, prepare traditional Catalan cuisine rooted in seasonal and close products. Some dishes are transmitted from generation to generation as the pick of cod to muslin or rabbit to artichokes. Do not hesitate to test the dish of the day and in the dessert book for the homemade cake in cheese. A bar shall the smallest bite with its sandwich cohort, black or white sausage, à or anchovies… Little indiscretion, the Michelin stars in the surrounding area have often been for.

Here's a restaurant that can become as unmissable as the visit to the monastery in which it's located, with opening hours that match those of the monastery. Its first plus point is the splendid panoramic view from its large bay window. But taste buds are not forgotten, and the cuisine is market-fresh. You'll find salads of goat's cheese, smoked cod or anchovies from El Port de la Selva. The gambas are also local and the desserts homemade. With the Sant Pere de Rodes menu, the welcome glass of cava will invite itself to your table.