Eight restaurants on the Costa Daurada that deserve a visit

The Costa Daurada is an exceptional place to walk, and even more so if the itinerary allows for a visit to a restaurant in the area. From Cambrils to Torredembarra, passing through Reus and Tarragona, the territory offers diverse gastronomy where establishments that preserve seafood cuisine and commit to local produce coexist with more modern ones that look towards contemporary cuisine and incorporate influences from all over the world.

There are classics that have been a reference for decades, such as Can Bosch, and family establishments that reclaim lifelong dishes, such as El Cortijo. We also find "traveling kitchens" here, such as Alkimista's, or proposals that fuse tradition and creativity, such as Hiu. And, among them all, a constant: passion for cooking and a desire to provide customers with a distinguished experience.

On the Costa Daurada there are proposals for all tastes and budgets, from a fork breakfast to a gastronomic experience of higher sophistication. At ARA we have made a compilation so that you can find the restaurant that best suits your preferences, whether it is to enjoy a good rice dish by the sea, recover the flavors of always, or let yourself be surprised by experimental cuisine.

Can Bosch (Cambrils)

Can Bosch, on the Rambla de Jaume I in Cambrils, is one of the great classics of Catalan seafood cuisine: it has held a Michelin star since 1984 and, under the leadership of Arnau Bosch, it continues to bet on product-based cuisine, closely linked to the sea and the produce of the Baix Camp region. On the menu, we find anchovies, shellfish, prawns and Norway lobsters, rice dishes like the Can Bosch black rice, and fish prepared in various ways. In addition, the establishment also makes its own breads, cured meats, pickles, and smoked items. Prices are around €80 for the tradition menu and €145 for the tasting menu, with pairing options; à la carte, the cost can exceed €100 per person.

Viu Port (Torredembarra)

El Port Viu is a new restaurant located in the port of Torredembarra, with a seafood cuisine proposal based on artisanal preparation and sea products. At the helm is the Colombian chef Jonathan Celis, who after spending time in cocktail making has recovered his passion for the stove, with a special predilection for rice dishes. On the menu you will find mussels, baby squid, clams and, above all, seafood rice dishes and fideuà with prawns, Norway lobsters, mussels and clams, prepared with homemade stocks and broths. The premises are spacious and feature a large terrace with views of the port. Approximate price: €45 per person.

Sea Wolf (Cambrils)

El Llop de Mar is a family-run restaurant located in Cambrils, very close to the port, which focuses on seafood cuisine based on fish and shellfish from the town's own fish market. Its specialty is the seafood platter served on a tray, designed for sharing, but you will also find good rice dishes and 'fideus rossos' (toasted noodles), always with seafood as the protagonist and homemade romesco sauce as an accompaniment. It is a traditional Mediterranean cuisine proposal in a modern and warm space, with a terrace facing the promenade. Approximate price: 30-40 € per person.

Hiu (Cambrils)

Hiu is a restaurant in Cambrils that brings haute Thai cuisine to the heart of the Costa Daurada, led by Sergi Palacín, a chef who spent ten years in Thailand and was head chef at the renowned Gaggan in Bangkok. The proposal combines Thai cuisine with influences from Japan, Korea, and India, but above all with plenty of local Mediterranean produce, including fish from the Cambrils fish market. The creative menu incorporates techniques such as fermentations and dishes like koji nigiri with caviar, pickled and tempura sea fennel, or the cecina temaki with Catalan kimchi. On the other hand, the restaurant also offers a more traditional proposal. Price: €50 for the classic menu and €80 for the creative menu.

Quach's Terrace (Tarragona)

El Terrat d'en Quach is the personal project of chef Moha Quach, who develops a cuisine of product and territory with influences from his Moroccan origins and the city's Roman past. The proposal combines local ingredients with contemporary techniques to serve dishes such as hake kokotxas with veal tripe suquet and Riudoms tear peas, creamy Tarragona red prawn rice, or blue lobster with zucchini flower, garum, and caviar. The Tarragona restaurant, born in 2018, claims the Mediterranean as a meeting point between Catalonia, Morocco, and ancient Rome, and Quach received the 2025 Revelation Award from the Catalan Academy of Gastronomy. Price: €115 (tasting menu).

The Alchemist (Reus)

L’Alkimista, located in the center of Reus, is the project of chef Pola Hemaia, a cook of Egyptian origin who arrived in Catalonia as a child and who, after studying psychology, ended up dedicating himself to the stove. His is a traveled and mestizo cuisine, heavily influenced by the years he spent in Southeast Asia and by the gastronomic experiences of the team, but always based on fresh, seasonal produce. Among the proposals are dishes such as lamb pibil, laksa rice with lobster and scallops, or a dessert of cotton candy and bacon. Approximate price: €48 for the market menu, €73 for the Phi menu, and €89 for the Omega menu.

El Cortijo (Tarragona)

El Cortijo is a family bar that has been operating since 1978, especially linked to port workers and neighbors in the area. Its proposal is traditional, homemade cuisine, with the casseroles displayed at the back of the premises so that everyone can choose what they want to eat: there is tripe, pig's trotters with mushrooms, peas with baby cuttlefish, sausage with beans, migas, sardines with tomato or omelet, among other dishes that vary according to the available product. It is also a firm defender of natural wines and homemade preparation, with direct cuisine without artifice. Price: €8 for small plates and €12 for large or combined ones, so it is possible to eat there for about €10-20 per person.

The Old Vat (Tarragona)

El Cup Vell is located in the Part Alta of Tarragona, in an old wine cellar converted into a restaurant. It is the project of chefs Ricard Llop and Pau Feliu, who practice contemporary Catalan cuisine based on local produce. The menu changes according to the season and combines vegetables, fish, and meat with dishes such as roasted parsnip Russian salad with mackerel, leeks with tartar sauce, grilled monkfish with harissa and pomegranate molasses, or homemade sausage. The restaurant focuses especially on less common fish species and humble products, with a fresh look at the Catalan recipe book. Approximate price: €65 per person, with desserts and drinks separate.