Between grandmother's memory and contemporary gaze: this is how Alexandre and Mònica's restaurant is

Alejandro Vall is from Cadaqués by birth and Mónica Font, from Girona. They are a couple and lead an Empordanese project that dignifies local gastronomic culture and tradition. We are in the old wall of Cadaqués while enjoying a great meal and an unbeatable setting. The vault that covers the restaurant's ceiling has been immovably standing for over four hundred years as an architectural element and now, in addition, it accompanies the diner in this culinary experience with history.He, a cook by vocation and family tradition, trained with Paco Pérez. She, head of dining room and in love with wines, with the Roca brothers, especially with Pitu. Talented masters, and very close to home. Even so, possibly the most important influence that hovers over Vincle's cuisine is that of grandmother Montserrat. It was she who started and who instilled the love for cooking in the family. Alexandre and Mónica met at Miramar de Llançà, but their relationship was consolidated at Enoteca, where they worked together.The Vincle restaurant is product, tradition, and respect. We want to discover a proposal away from the frontline of the sea and the conventions typical of one of the most attractive and visited towns in our country. We started with some Gillardeau oysters number two (meaty, full, and very tasty), some delicious peas with Catalan ham, and some spectacular morels with foie gras powder. Grandmother Montserrat put the foie inside the sauce and Paco Pérez made a cold foie gras powder. Alexandre incorporates his version into the menu, which fuses the best of family heritage with innovation, and achieves an unbeatable result. The contrast of temperatures best complements a dish that, in its essence, is already very remarkable. A dish that has remained since the first day by popular acclaim.Mónica speaks to us about wines as if they were her children. She recommends one she incorporated not long ago: La Roca del Grit, from the Gallina de Piel winery (in homage to Johan Cruyff). David Seijas, sommelier at El Bulli for many years, from time to time, when he needed to de-stress, would take his bicycle to go to a rock in Cala Montjoi to let out a scream. He would return as new, and hence the name of this 2022 wine. This wine lover was able to fulfill his dream of creating his own.Rice, one of the great specialties

We continue the feast with sea bass The day invites a long conversation; you don't feel much like going outside, and the stories they tell us are enough for more than one chronicle. Vínculo is family, Cadaqués, gastronomy, after-dinner conversations... and, as Alexandre and Mónica say: “The bond is there, and if not, it is generated.” We already have it with them; now it's your turn.