Michelin-starred restaurants

Michelin stars do not fall from the sky. The Girona region’s blend of traditional cuisine and innovative spirit has led to a veritable constellation of extraordinary restaurants. This is Michelin-star territory, with a total of 19 Michelin stars awarded to 15 restaurants that offer unforgettable dining experiences.

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Ca l’Enric was opened in 1882 as an inn for travellers and a small shop for supplying farmers in the area.

The platillos (small dishes) appeared in 1965 with the arrival of Desideri’s wife Dolors, followed shortly afterwards by the casseroles and the weekend grill. The old inn was by this time a fully-fledged restaurant, which is where the story of Ca l’Enric begins.

Today, Desideri and Dolors’s children continue to evolve the restaurant’s traditional cuisine, working with the essence of the region’s flavours.

They offer an interpretation of traditional Catalan cuisine, with seasonal produce and ingredients from the immediate surroundings, the forests of La Vall de Bianya, selecting the best products and recreating the flavours of traditional cuisine with a touch of the avant-garde.

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Ca l’Arpa offers excellent products from the region prepared by Pere Arpa, who interprets the traditional culinary legacy in his dishes.

At Ca l’Arpa, they look for produce that transmits emotions and which, through its preparation, helps to form part of the culinary tradition and culture of our country. They enjoy cooking and transforming the produce. The result of this symbiosis between the produce and cooking leads to culinary excellence.

In addition to the dishes that constitute their gastronomic proposal, at Ca l’Arpa they personally prepare a lot of the products served at table, such as the bread, the jams and marmalades, the cakes and the almond cake, so that you can enjoy them during your stay and afterwards, as you can take them home with you.

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Casamar hotel and restaurant is located on the coast of Llafranc, where a beach with turquoise water and rocky coves surrounded by pine trees create a postcard-perfect and unforgettable image of the Costa Brava. A recent renovation has given the hotel and restaurant a modern, Mediterranean and cosy air. Its terrace has amazing views over the bay of Llafranc. Maria Casellas and her team offer outstanding service in the restaurant.

Casamar opened its doors as a hotel and restaurant in May 1955, when Joan Casellas and Maria Balaguer (Quim Casellas’ grandparents) turned an early-20th-century summer home into a small hotel with five rooms.

Margarita Grassot and Josep Maria Casellas (Quim’s parents) took over the family business in 1974; their children, Quim and Maria, joined the business in 2000 to help manage and give new direction to the hotel (then 20 rooms) and the restaurant.

It’s been over 10 years since the new restaurant opened; it always has and will always make quality a top priority. “We believe that there are no shortcuts when it comes to quality, and our customers appreciate that”.

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After their years of success at El Bulli and Mas Pau, chef Xavier Sagristà and head waiter-cum- sommelier Toni Gerez have established their own particular brand of haute cuisine at the Castell Peralada Restaurant. It is a highly creative version of traditional local cuisine, combining avant-garde techniques with the exceptional quality of the products from the land and sea of the Empordà.

This new first-class gourmet restaurant, designed by Sandra Tarruella, occupies an entirely refurbished part of the castle, providing the ideal setting to immerse one’s senses in a genuine experience. With a newly designed open kitchen, the restaurant boasts several dining rooms in the castle’s towers and a terrace by the lake, overlooking the superb gardens.

LANGUAGES GUIDED TOURS

Catalan, Spanish, French and English

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The holy trinity of head chef Joan’s thoughtful but original cooking, pastry chef Jordi’s imagination-defying desserts and sommelier Josep’s beautifully considered wine pairings catapulted the Roca’s brother’s restaurant into the top spot of the “World’s 50 Best Restaurants” list in 2013.

The brothers’ passion for their fields was sparked in Can Roca, a restaurant run by their parents in the neighbourhood of Taialà. That's where the brothers grew up: the bar was their living room, the landscape where they played, did their homework, watched television...with the smell of the stews so generously, simply and honestly prepared by their mother wafting in from the kitchen.

From a holistic and cross-cutting vision of the creative process, the Roca brothers’ restaurant is at once a dialogue with science and agriculture, technology and sustainability, product and sensory anthropology.

Their restaurant is fed by a vibrant family dynamic and a deep sense of hospitality. Theirs is a cuisine that blends traditional flavours with innovative techniques, from the creative exercise of this trio of brothers that never fails to nourish the knowledge and creativity of their team through the most daring and innovative initiatives a restaurant has ever seen.

Recognition and Awards

2016 Joan, Josep and Jordi Roca are appointed Goodwill Ambassadors by the United Nations Development Programme.

Joan Roca is ranked as the best chef in the world by Restaurant Magazine’s “World's 50 Best Restaurants”.

2015 El Celler de Can Roca, the best restaurant in the world according to Restaurant Magazine’s “World's 50 Best Restaurants” ranking.

Joan Roca ranks as one of the World’s Top 10 Chefs by Le Chef Magazine, voted by a jury of 512 two- and three-star Michelin chefs.

2014 Jordi Roca is ranked as the best pastry chef in the world by Restaurant Magazine’s “World's 50 Best Restaurants”.

2013 El Celler de Can Roca, the best restaurant in the world according to Restaurant Magazine’s “World's Best Restaurant” ranking.

2009 three Michelin stars since 2009

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Els Brancs is Hotel Vistabella’s gourmet restaurant, a veranda open to the Bay of Roses which is named after a group of reefs in front of the restaurant. It is located on an imposing terrace that faces west and overlooks the bay of Bonifaci; the best place in the region to watch the sun set, according to Josep Pla. Els Brancs prepares thoughtful cuisine based on the best local products with an international twist; open to outside influence, the dishes incorporate exotic ingredients that provide contrasts for the palate and help deepen the pursuit of the power in taste. The result is a dish that highlights a technical virtuosity in presentation and provides an amalgam of flavours that ensure diners enjoy an eclectic experience. The current team is made up of brothers Marlon and René Veitl and chefs Rafa Zafra and

Gonzalo Hernandez.

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A landmark for lovers of Catalan cuisine. Opened in May 1978, Els Tinars is currently run by the third generation of the Gascons family: Marc is the head chef and his sister Elena runs the front of the house.

Els Tinars is housed in a fully restored former farmhouse, an elegant, modern and bright space. In summer it opens L'Orangerie, an elegant terrace surrounded by gardens.

El Tinars offers haute cuisine that enhances the taste for tradition and local products, from the roots of traditional dishes to the balance of the most modern creations. It also has a wine cellar with over 500 Spanish and international wines.

Since 2008 the restaurant has boasted a Michelin star and the Tourism Quality label.

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Salvador Vidal and Cinta Carreras opened the doors of Empòrium hotel and restaurant on 6 June 1965. The restaurant has gone through different stages with each generation that has managed it over the past 51 years; today, the third and fourth generation focus on traditional yet updated Empordà cuisine prepared with local products. The restaurant and its wine selection –designed in collaboration with American artist Ralph Bernabei– has been recognised by the world’s most prestigious critics and food guides.

Based on a surf and turf concept, the menu is a reinterpretation of traditional Alt Empordà recipes and ideas. Thus, warm dishes like mackerel are served with vegetables and grape escabeche, pickles and green apple; acorn-fed duck and fatty liver with anchovies, pear and trout roe; pig's trotters with white beans, sea cucumber and endive, and hake with beef stew, tomato juice and artichokes.

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La Cuina de Can Simon restaurant is located in a rustic and elegant former fisherman's house in the old town of Tossa de Mar. The house was built around 1700 during the town’s first expansion outside its historic walls. The restaurant currently boasts two rooms that seat 25 guests.

The restaurant is named after Maria Gelpí’s family, run by her parents in the 50s just as tourism began to arrive to Tossa.

The Lores-Gelpí family has been at the forefront of the business since 1988, working with utmost professionalism to ensure a first-rate culinary experience and friendly service. All this, combined with Tossa’s culinary history, makes La Cuina de Can Simon a restaurant that fuses modern and traditional cuisine. Xavier and Josep Maria, the family’s third generation, have been involved in the family restaurant since childhood.

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La Fonda Xesc is part of a historic home built in 1730 in Gombrèn, a small village in the Catalan pre-Pyrenees surrounded by a unique landscape. It has always served as the village inn and, despite new trends, remains rooted in its most traditional meaning and offers accommodation. Its natural environment and cuisine are representative of an entire region that guests can discover.

It currently showcases local, simple and aromatic cuisine based on local products and traditional recipes marked by personal interests acquired over the years and influenced by other nearby culinary cultures. The restaurant has an elaborate and creative menu paired with a cordial and friendly staff. La Fonda Xesc has boasted a Michelin star since 2009.

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Fina has run Les Cols restaurant in Olot –housed in the farmhouse where she was born and which she now owns– since 1990.

Her cooking speaks volumes with few elements. She strips dishes down to their basics without losing the poetry of her craft. Hers is an austere yet crucial cuisine: refined yet generous. She conveys sincerity, balance, austerity and naturalness in an authentic and emotional way: with enthusiasm, intuition and sensitivity. It is a cuisine intricately tied to the land and the seasons, to local products. Sustainable cuisine in a globalised and increasingly inauthentic world. Fina’s cuisine is a reflection of her personality.

Her dishes, rooted in the land and the surrounding landscape, have led to the research and recovery of the region’s traditionally cultivated products.

She applies her singular perspective to local Garrotxa products: buckwheat, the Vall d’en Bas potato, sweet corn, poultry (chickens and ducks), Santa Pau beans, ratafia liquor, Olot cake, pork and sausages, wild river trout, snails, wild boar, truffles, chestnuts, turnips, mushrooms, herbs and flowers…

She strives to prepare the most intimate and familiar dishes translated into a modern language. She exalts humble products, draws inspiration from nature and landscape, reinterprets and adapts the products of the local environment, plays with the empty space on the plate and contrasts tradition and modernity. The same philosophy that inspired the architectural renovation of the restaurant inspires her cuisine.

Fina thinks of her team as an extension of the family and has created a solid spirit of understanding in her kitchen over the years. She believes that the purpose of her restaurant is to make people happy. Therefore, she attaches great importance to the ritual and wants her guests to enjoy each of the pleasures of sitting around a table: the luxury of light and silence, the importance of gestures and looks, the peaceful ambiance, the hospitality…

Les Cols offers a low-cost, €15 menu every Thursday: Catalan soup and stew in winter and a rice dish at Tossols (on the banks of the Fluvià river) during warmer months.

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Las Magnolias is located in the Arbúcies valley in Montseny. Opened in the summer of 1996, the restaurant is run by husband and wife team Isidre Fradera, who heads the front of the house, and Roser Gumà, who runs the kitchen along with chef Víctor Torres. The venue was completely renovated in 1871 and features a large garden with three centuries-old magnolias, hence the name of the restaurant. Víctor Torres dishes transmit the tastes and sensations of the surrounding Montseny, a region packed with tradition and creativity.

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Pere Massana has been at the helm of a culinary project based on attentive service and commitment to his background and customers for the past 30 years. Heir to a family tradition in hospitality, Massana has been able to forge a unique, audacious, innovating culinary language with the greatest respect for both his family’s tradition and the products he uses.

With his personal commitment to the values of tradition, family, distinctiveness and, when required, his search for new languages and interpretation, Pere Massana’s cuisine transports guests to familiar yet sometimes forgotten landscapes of the palate and, at the same time, suggests unknown places awaiting discovery.

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    [restaurant_preuMenuDegustacio] => 105€
    [restaurant_preuMitja] => 60€
    [restaurant_salons] => 
    [rural_nBanys] => 0
    [tel_1] => (+34) 972 380 132
    [tel_2] => 
    [telPrefix] => +34
    [web_1] => www.restaurantmiramar.com
    [web_2] => 
    [registre] => 
    [zz_destacat] => Si
    [lastmodified] => 2018-02-23 00:10:01
    [descripcio] => 

Miramar and Paco Pérez can’t be understood without their surroundings: the Mediterranean, Cap de Creus and Llançà, the Tramuntana (north wind), the fishing tradition… All these elements define Paco Pérez’s “home-style” cuisine at the Miramar in Llançà (Girona).

What started as a family inn is now a restaurant with two Michelin stars. And it is thanks to a culinary project rooted in the landscape of Alt Empordà that Pérez continues to evolve the restaurant with a creativity and fantasy that culminates in an exciting sensory experience at the table. Diners at Miramar can choose from two options: a creative and daring tasting menu and a menu that offers traditional dishes with Paco Pérez’s creative flair: rice dishes, tartares, trotters, sea cucumber, tuna, sea urchin, grouper, sole, cod cheek, etc.

Talent, product, territory, technology and innovation have made Miramar a place of pilgrimage for gourmets worldwide. Since the summer of 2016 Miramar has offered guests the chance to relax and unwind in five new luxury rooms; a unique experience for travellers who want to enjoy the magic of Empordà with all five senses.

[nom] => Miramar [IDclub] => 8 )
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    [email_1] => restaurant@bo-tic.com
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    [marcaTuristica] => Costa Brava
    [mobil] => 
    [municipi] => Corçà
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    [lastmodified] => 2017-12-20 00:10:01
    [descripcio] => 

In December 2007, 28-year-old Albert Sastregener and 25-year-old Cristina Torrent opened the doors of Bo·TiC restaurant in Corçà. The restaurant earned its first Michelin star in November 2009.

The food at Bo·TiC is traditional but evolving; cuisine that seeks to present taste through the memories. The dishes are extremely thoughtful and detailed; dishes that make all the sense in the world without getting trapped in the same old recipes: they can be reinterpreted without complexes or guilt.

[nom] => Restaurant El Bò.TiC [IDclub] => 8 )

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