8 family-friendly restaurants on the Costa Brava with history to take advantage of the good weather
On the edge of the sea there are so many options that it's hard to choose, but we offer you a guide to rooted establishments and two extra options that won't disappoint you
BarcelonaOn the Costa Brava, between secluded coves, fishing villages, and farmhouses near the sea, the gastronomic offer swells every summer until it becomes very difficult to choose where to have a good lunch or dinner. There are restaurants for all tastes and budgets, but not all that glitters is worth it: between the tourist pressure and summer opportunism, there is a range of establishments where cooking is done with discernment and passion.
The eight restaurants in this guide have in common that they are run by families with generations of history, or by people with a lot of drive and a good track record. In any case, all of them have a clear relationship with the product and the territory. Here you will find rice dishes from Pals, fresh fish from Port de la Selva, seafood from Cap de Begur, and reinterpreted medieval cuisine. Furthermore, we offer you an extra suggestion that stands out, among other things, for its beauty.
Hostal Sa Tuna (Begur)
In the summer, the cove of Sa Tuna in Begur is a madness, it is better to go there before it is high season. The restaurant is run by Rosa Maria Jubany (Nandu's sister), her husband Diego and their three children, specializing in rice dishes (the senyoret with Palamós shrimp, monkfish and cuttlefish is a reference) and grilled fish. Product from Cap de Begur and Pals rice. A restaurant rooted in the territory, with a dining room and terrace with views.
The Seagull (Blanes)
Tobias Cabrera went from directing StreetXO in London to taking over from his father, Pedro, who had opened La Gaviota in 1982 on Esplanada del Port street in Blanes. Today it is a benchmark for fresh fish at a good price: 80% of the product comes from the local fish market. Mussels, razor clams, grilled sardines, prawns, and langoustines, without frills and with skill. Facing the port and next to the fishermen's guild.
The Mos Court (Palamós)
"Audentes fortuna iuvat" [fortune favors the bold]: the neighbors of Palamós gave this motto to Helena Termes and Jeffrey Ruiz the day they opened La Cort del Mos, at 3 Mal Pas street. Catalan cuisine with the Llibre de Sent Soví as a flag: duck royale stuffed with langoustines, rooster combs with espardenyes, frog legs with fricandó sauce. High-class technique at honest prices.
L'Askata (Port de la Selva)
Cristina Perelló is the daughter of fishermen and her daughter, Anna Paltré, is their granddaughter. Both run L'Askata, in Moll Gros of Port de la Selva, with native fish from the north of the Costa Brava as their flagship. The pomada (Figueres onion, tuna, and mayonnaise), rock mussels, anchovies with bread and tomato, or fresh scorpionfish are a safe bet. Unbeatable location, sheltered by the Cap de Creus Natural Park.
Can Ruben (Pals)
Rice dishes reign at Can Ruben, a renovated farmhouse on Molinet street in Pals, run by Ruben Carreras for three generations. The menu always features three or four, plus three or four suggestions; the star is the rice topped with Palamós shrimp carpaccio. A good portion of the produce comes from the owner's mother's garden. Weekday menu and a more ambitious menu on weekends. Terrace with a vermouth bar and two outdoor grills.
Vicus (Pals)
Five minutes from the old town of Pals, the old Cafè Barris (coffee shop, ballroom, and cinema of the town until decades ago) has been reconverted by Elisabet Barris, her husband Gerard Geli, and chef Damià Rafecas into a free-cuisine restaurant with local produce. At Enginyer Algarra street 51, you will taste the grilled leek with smoked eel and Terrós de Masalva cheese, Iberian ham croquettes, or tartares made with a touch of mole. Book.
Bell-lloc (Santa Cristina d'Aro)
In Santa Cristina d'Aro, the Bell-lloc farmhouse belongs to Marc Gascons, recognized with the National Award for author's cuisine from the Catalan Academy of Gastronomy and Nutrition. It never tires: everyone goes there (French retirees, people passing through on a workday, celebrations...) and they eat grilled rabbit, black sausage with chickpeas, or the mythical glacé biscuit with hot chocolate. Cuisine above trends, with diligent service and good bread.
Can Pepitu (Port de la Selva)
On Carrer del Mar in Port de la Selva, Can Pepitu is a tapas and small plates bar that Nico Garrido took over in homage to Pepitu Mallol, a local historian. Stone walls, Pepitu's boat presiding, and a terrace facing the nautical club. We'll stay with the octopus salad, the cockles, the sea urchins with fried eggs, or the sea urchins from Cadiz. Well-chosen music and a great vibe.
Extra proposal: the most romantic
Candlelight (s'Agaró)
Inside the Hostal de La Gavina in s'Agaró, Candlelight is the jewel in the crown: a dining room that teleports you back in time, with live piano, impeccable service, and, from Sant Joan onwards, a bucolic terrace by candlelight. The young chef Oriol Fernández, trained with Ducasse, Lasarte, and Romain Fornell, creates menus with seasonal and Empordà products. Book in advance and let yourself be guided by sommelier Florian David.
And, if you're still eager for more, 9 more options to cool off: