The green garden with restaurant of s’Agaró where one eats Catalan cuisine under the shade of the mulberry trees and with sea views

S'AgaróIt is Friday at noon, and the shade of the mulberry trees of La Terrassa de l’Hostal La Gavina, in s’Agaró, becomes a climatic refuge. A moment of warm calm while the sun, scorching, is seen from afar, with the sea in the background. We are in one of the restaurants of one of the hotels in the centenary urbanization, where you can eat whether you are staying there or not. In fact, the barrier that separates Sant Pol beach from the urbanization can be crossed on foot and by car if you say you are going to eat at the restaurant. Once inside, everything changes. There is tranquility, space to park, and silence, as if the beaches of Sant Pol and sa Conca, two myths of the Costa Brava, were in another world, even though they are right next to them.On the menu there are dishes to share: coca bread with extra virgin olive oil; squid; Palamós prawns; slow-roasted aubergine, and more. I choose the escalivada with Kalamata olives, which is cut into thin strips, and which is a success in taste and presentation. For the main course, among hamburgers, biquinis and free-range chicken sandwiches, hard-boiled egg, lettuce and fried bacon, I opt for sea bass with vegetables. There were also mini pizzas and, even better, cold soups, which are always a hit for summer: gazpacho, fish soup with croutons, vichyssoise.

The menu is even more extensive, as it continues with a section of raw and marinated dishes, with steak tartares and zucchini carpaccios; salads of a thousand and one flavors; eggs and pasta (pay attention to the pappardelle with lobster and basil); meat dishes, such as lamb chops, and also fish: take note of the grilled squid with perol sausage.

For dessert, you will find options for all tastes: fruit and also cheesecake; Catalan cream and carquinyolis; Fonteta cloth curd with honey; dark chocolate cake, and ice creams and sorbets of different flavors. All this outdoors, in the midst of one of the developments that are an example of sustainability and respect, and for an average price per person that hovers around thirty euros. In the kitchen, the executive chef is José Pulido.

The chef Oriol Fernández and the ray with mulberry leaves

At Hostal La Gavina you will find two more spaces where you can eat. One is El Garbí, located next to the pool. And the other is Candlelight, open only at nights and featuring live piano music. Among the new additions to this summer's menu is one of the dishes that has generated anticipation, which is the skate, cooked in steam from fig leaves from s'Agaró, which the chef previously scalds.

The result is a perfumed fish dish, which the waiters unwrap in front of the diner and serve with different sauces. The ray with fig leaf perfume is part of the tasting menu, also made up of other dishes, such as prawns, oysters, and tomato with tuna, presented in such a way that it is difficult to distinguish which is which.

In the kitchen, there is the head chef, Oriol Fernández, and the gastronomic director Romain Fornell, known for the Caelis restaurant, located inside the Hotel Ohla in Barcelona, where he has a Michelin star.