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The squid is the most consumed cephalopod in Spain and the jig-caught squid is undoubtedly the best quality. This type of squid is captured with a hook in his mating season, when its texture is transformed and as a result is much more tasty. It has a nice reddish color and is covered by a kind of mucus that makes it very tasty. You can cook this kind of squid in many ways, but grilled is how you can best enjoy its flavor. We prepare it grilled, whit stewed squid, sweet onion and ink (see the picture).

 


The first seasonal mushrooms have already arrived in our kitchen, some fantastic boletus edulis that, as always, we offer you in two tasty versions: carpaccio of boletus with foie gras or parmesan and boletus sautéed with garlic and parsley, meat of "perol" or sausages. Bon Appétit!

Escamarlans del Port de la Selva

Norway lobster is a very popular product in Catalonia since the middle of the last century. A Tinars arrive directly from El Port de la Selva. They can be eaten alone, grilled or baked, they are extraordinary in "sea and mountain" dishes and are also very appreciated to prepare rice dishes.
 Enjoy its flavor this summer!