We are interested in flavors and taste, towards a kitchen that tends to be honest with the product.
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.
A combination of seasonal and micro seasonal products.
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.