La Pepa: Vilanova's talent by the sea

Eduard is a native of Vilanova de Vilanova by birth and a cook by birth. Since he was a child, he's been around the kitchen, and while his friends went off to play soccer, he'd stick his nose in the kitchen and chat with the chefs. He also comes from a family of restaurateurs. As you can imagine, given all these ingredients, Eduard has turned his passion into a profession.

After working his way through various kitchens learning the trade, in 2021 he had the opportunity to create his own project, taking over from Ramon Hervás and Marta Buxadé, culinary icons and pioneers in Vilanova i la Geltrú, taking over Pachurri (now Cal Pachurri) on Passeig del Carme. Three years later, La Pepa (formerly Pepa Jaleo) was added to the menu offered by Eduard Agell on the seafront.

We've heard very good things about it, and that's why we want to taste traditional seafood cuisine with excellent ingredients and minimal interference. We trust Eduard and let him do his thing; he's in charge. We start with a pair of Guillardeau No. 2 oysters each, a dish of cockles, and another of clams cooked in a cast-iron pan with a little oil that gives them a delicious smoky touch, and cooked to perfection. We continue with three fresh dishes that evoke spring, despite the rain of the last few days. Sea bass tartare with broad beans, wasabi mayonnaise, and ice cream.ajoblanco Made by Llorens ice cream shop: white shrimp carpaccio, olive oil, lime, salt and pepper, and wild tuna sashimi with a light vinaigrette, soy sauce, and vegetables. Extreme simplicity and impeccable execution.

We ordered, as always, a Catalan red wine, and Eduard recommended Les Timbes 2019 from the Albet i Noya winery, founded in 1903 by Joan Albet i Rovirosa, great-great-grandfather of the current owners. The winery's headquarters are located on the Can Vendrell de la Codina estate, very close to Sant Pau de Ordal. It was designed by Vic architect Josep Maria Pericas i Morros.

A happy ending

It's time to finish off the meal with a grilled wild turbot from Vilanova i la Geltrú. A native Mediterranean fish that lives near the coast. Stunning on the plate, skillfully and professionally prepared, and finished in the oven. Fantastic! We don't want to end this wonderful meal without trying the creamy cod loin confit rice with aioli and rockfish fumet. A truly happy ending.

Frozen chestnuts from Cal Blanch and Catalan cream are the prelude to a gin and tonic and a good conversation with Eduard on the terrace of La Pepa. "I'm a fan of traditional cuisine, of sipping on the sip, and of pampering the product until it reaches the table. The cooking must be just right." Eduard and his wife, Blanca Sánchez, lead a project in Vilanova with thirty professionals, where the work in the kitchen of the restaurant stands out. Miguel Angel and Ana.

We've had a blast trying Eduard Agell's cuisine. We're facing the seafront of Vilanova i la Geltrú, where we found a restaurant that presents flavorful cuisine with quality products. If you also believe in word of mouth, take our advice, come to the capital of Garraf and let loose. For a while, happiness is guaranteed.