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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.
Salvador Jordà Vidal, Joan i Màrius Jordà
Private dining room
Price of the tasting menu