JORDI RIBAS AND THE FLAVORS OF EMPORDÀ

We are interested in flavors and taste, towards a kitchen that tends to be honest with the product.

The main ingredient of our cuisine.

TRADITIONAL DISHES AND LOCAL STEWS

We like to recover traditional stews with the objective of maintaining and spreading the traditional recipe book that is not lost. We cook some local stews like the ES NIU, the xuixo DE GIRONA or the CATXOFLINO, with the identity of the Empordanet, dishes from parties such as ESCUDELLA and CARNE DE OLLA. We also cook some dishes of the classic French cuisine like the HIP IN THE ROYAL or the WELLIGTON sirloin are dishes to enjoy them and that's why we want to have them on demand.

ES NIU

CATXOFLINO

ESCUDELLA

HIP A LA ROYAL

WELLINGTON

XUIXO DE GIRONA

CAP I POTA DE VEDELLA

Baked cannelloni

LOCAL STEWS

SOL BLANC INGREDIENT PALETTE

A combination of seasonal and micro seasonal products.

ANGULAS DEL TER

TRUFFLE MELANOSPORUM

OCA EGG

FOIE

EEL

POTTER SQUID

CIGALAS DE LA MAR D’AMUNT

PALAMÓS PRAWN

GARDEN TOMATO

LANGOSTINOS DE VINARÓS Y DE SANT CARLES

HARE

GREEN PEAS

LOBSTER

VEGETABLES

AMANITA CAESAREA

COLMENILLAS

BOTONETS

CEPS

ROSSINYOLS // TROMPETES DE LA MORT

PERRETXIKO

WHITE TRUFFLE

COW

LAMB OF CAN PAUET

SQUAB

ROCK OCTOPUS

ESCORPORA

MERE

DENTOL

FIGS

SOBRASADA XESC REINA

FESOLETS DE L’ULL ROS

PENEGAL

SEA CUCUMBER

SNAILS

SALSAFINS

EGGS

PIG

GASTRONOMIC DAYS

From October to March, we participate with the friends of Sa Punta, Es Portal, Pahissa del Mas ..., Vicus and Calendula. Follow all the news through our social networks.

CALAMAR October-November
FOIE November-December
ANGULA DEL RIU TER January
TRUFFLE MELANOSPORUM February-March
  • AUGUST SCHEDULES
  • Open every day

    13-15.30 h · 20-22.30 h