Bell-lloc: the return to the Catalan cuisine that makes us happy

Fashions come and go. What we used to like suddenly one day no longer appeals to us, bores us, and we find it a bit outdated. On the other hand, there are restaurants that we never tire of, and never will. They are above fads and obsessions. They are places of consensus because everyone feels comfortable. That's the feeling I had when I walked into the restaurant. Bell-site, in Santa Cristina de Aro. My friend Marta brought me. She used to visit this wonderful farmhouse when she was little, and she knew one thing was certain: she wouldn't leave without eating their icing cake with hot chocolate for dessert.

At the entrance, my eyes were drawn directly to the wooden "trees" hung with cured meats. Then came the perfectly cooked cuisine, like my grilled rabbit (those of us who like to eat our ribs fast know the level of happiness that can be experienced when it's well done). Good bread, delicious aioli, and diligent, friendly service. I looked at the tables: a group of French retirees living their best lives; people passing through during work; celebrations... It didn't matter, everyone found what they were looking for.

This restaurant belongs to Marc Gascons, who this year was recognized with the National Award for Best Signature Cuisine from the Catalan Academy of Gastronomy and Nutrition. A very important part of the recognition comes from his work at the excellent restaurant Els Tinars, but I like to think that he also receives the award for making us so happy with traditional Catalan cuisine.