The Terres de l'Ebre are popularly known for their natural richness. Marked by the Ebre River and with a delta that is unique in the world, many describe this area of Catalonia as a national treasure. However, it is also a territory with a unique gastronomic offer, both in terms of dishes and the locations of the restaurants themselves. There are places located in the middle of the sea, businesses with Michelin stars, wineries with more than two decades of history, or even an old mill that cultivates the products that will be used later in the kitchen.

The butters of different colors like jewels, the bread cart, the impressive wine cellar, the exquisite service, the wrought-iron sculptures decorating the tables... If anyone wants to try a restaurant with class, elegance, and where all the dishes will be excellent, perfect, and well-rounded, what you are looking for is called Lasarte. This year it celebrates twenty years of existence, a not insignificant figure in current times when haute cuisine is suffering. The restaurant, located in the Monument Hotel, was Barcelona's first three-Michelin-starred establishment. Since 2017, when it achieved this, the city now has four.

The sea breeze is that wind that blows from the sea towards the land, especially in summer and during the hottest hours. The increase in temperature that the land experiences causes the air to rise, and the vacuum left by this process is filled by the breeze coming from the sea, fresh, pleasant, and with a taste of salt. Feeling the sea breeze is a pleasure in itself, but it can be even more intense if we accompany it with a good meal and a good wine. Enjoying a good dinner near the sea allows us to caress happiness, and in Catalonia, the Valencian Country, and the Balearic Islands, there are extraordinary corners to put it to the test. This article collects seven terraces with a sea flavor to enjoy the coast of Tarragona.

There are people who have the talent to make you feel expected. Jordi is one of them. It's not just a way of serving tables or learned cordiality; it's also a way of looking, listening, and always finding the right word. In his restaurant, hospitality is not a gesture: it's a way of understanding life. That's why, when you cross the door of Can Facundo, you feel like you've been there before, even if it's your first time.

The most veteran readers will possibly remember Will Kane, played by Gary Cooper in High Noon (1952), or John T. Chance, played by John Wayne in Rio Bravo (1959), two of the most emblematic sheriffs in the history of American westerns. These two acting legends masterfully brought to life fictional sheriffs that many Catalans discovered at the cinema or through the first television sets. But today we want to tell you a very real story: that of Pedro Ruipérez, originally from Murcia and adopted by Barcelona.Pedro was an eccentric character and a passionate actor. He liked to dress up as a sheriff, with two toy guns and the characteristic badge of the American guardians of the law. He adapted the word sheriff in his own way, turning it into his nickname and, at the same time, the name of the restaurant he opened with his family in 1959. Initially, it was a small fish and seafood shop, but it soon transformed into one of the most iconic establishments in Barceloneta.When, in 2016, Belinda Wicksteed and Eduardo Iborra acquired El Cheriff, they were very clear that they wanted to preserve Pedro's legacy, maintaining its essence and neighborhood soul, while incorporating a nautical and elegant aesthetic. The ones in charge of materializing this transformation were two of their sons, Teddy and Benji, a photographer and an architect, respectively. Today, this gastronomic temple is run by Alexia Iborra, another of the family's daughters, and her husband, Ferran Bas. In charge of the dining room, we find Adrià Barberà, a young man with a clear vocation for service who enjoys helping diners turn a good meal into a memorable experience. And we can assure you that he achieves it.Let's set aside the battles for a moment to talk about food. We'll go with a sure bet and choose two of Cheriff's most emblematic dishes: the shellfish platter (with Galician clams, mussels, cockles, and razor clams) and a magnificent lobster rice prepared by Ejaz Iqbal, the restaurant's head chef. Twenty-three years ago, he learned the original recipe from María de los Ángeles “Nini”, Cheriff's daughter. It should be easy to find good rice in Barcelona, but reality forces us to admit that it's not always the case. That's why we want to acknowledge the merit of cooking one of the best rice dishes in our region. Cheriff's rice dishes continue to be its great emblem and stand out for their unmistakable flavor, with a characteristic smoky touch achieved thanks to its final finish in the Josper oven.To finish, let's taste a Catalan cream with ladyfingers. We pair the whole meal with a bottle of Iura, a red wine from Priorat made by the Atavus Vines winery in Gratallops.We chat with Adrià so he can explain the latest news from Cheriff: “We defend the essence of Pedro Ruipérez's cuisine by staying out of contemporary culinary trends. We want to keep alive the traditions, recipes, and unique characteristics that have made Cheriff an iconic restaurant”. It's time to leave, but we do it after they serve us, with the porró, a sip of well water. It's a brandy with a secret touch and a story behind it. When you go there, ask Adrià to tell you about it. History, gastronomy, and life in Barceloneta in its purest form.

The new restaurant in Poblenou catches the eye as soon as you pass by. Located at Pujades street, 133, it occupies a single ground floor. It's part of one of those blocks of houses in the neighborhood that used to be cheap. In fact, through a side door, you access the interior of these narrow streets full of plants and their own life, away from the hustle and bustle of the main street. But let's return to the main street, we find a polished façade, cream-colored with painted letters that say: Finca Nebot 1924. The Nebot family used to be there then, hence the name, which its current owner, Leo Chechelnitskiy, wanted to revive as a tribute.

It was during the pandemic that the Ferré family realized things had to change. “Sometimes without realizing it, inertia takes you to a place you don't want to be. When we stopped, we had time to think, and that's when we realized we had lost the essence that our father had set,” explains Sílvia Ferré. She is the owner of the iconic Gothic restaurant Els 4 Gats together with her three brothers Lluís, Ivan, and Òscar. Four brothers to tame Els 4 Gats.

To talk about Sitges, we could go back many centuries, when, thanks to its privileged coast, it began to become a town of fishermen and maritime trade. But we want to focus on the present. Sitges is one of the six municipalities that form part of the Garraf region. It is a town that looks to the sea, both from the more playful aspect and from the commercial necessity, and which, at the same time, stands out for its economic, cultural and social fabric.We are at the La Nansa restaurant, founded in 1963 by Antoni Rafecas and his wife, Rosa Maria. Currently, the restaurant is run by three of their four children: Anton, Mireia, and Francesc, with the invaluable support of Angel in the kitchen and Isidoro in the dining room. You can feel the Mediterranean, both in the decor of the place and in the numerous references on a menu that seeks to preserve the memory of the Sitges cuisine of our grandparents. There is a traditional menu for 38 euros, but we opt for the a la carte menu.We start with a prawn salad with caramelized onion, a Sitges xató (with endive, cod, tuna, and anchovies) and some fried prawns with garlic and parsley, chosen from the list of suggestions. The wine list dedicates a prominent section to wines from Garraf, while the rest of the references are mostly Catalan.In the second part of the meal, we want to taste some of the most representative seafood dishes of the local cuisine. The first is octopus romesco with beans, a fishermen's recipe made with one of the least commercial, but most appreciated fish. The second is a turbot caught, possibly, by Oriol or Alfredo, two of the most emblematic fishermen of the town. The third deserves special mention: lobster with margin snails.The reference to this dish comes from the book Sitges dels nostres avis, written by Emerencià Roig i Raventós and published in 1934. The work collects the history and popular memory of Sitges and its inhabitants. “At the end of the 19th century, there was the Fonda Carcolse in the area of Carrer de les Parellades. The book talks about lobster with snails; we make it with lobster so as not to excessively increase the price, but the recipe did not appear there. My father started preparing it after talking with fishermen and added a very personal touch. Now my brother Francesc is leading the kitchen and preserving this recipe book”, Anton tells us, proud to be able to maintain, together with his brothers, a family and town legacy.We have left the Sitges-style rice, made with pork ribs, sausages, cuttlefish, langoustines, and clams, for another day. The desserts we taste are also homemade and deeply rooted in the region: Sitges foams, according to the recipe of the old pastry shop l'Estrella (meringue and almond cookie), burnt cream, and carquinyolis from Sant Quintí de Mediona. All of this, well accompanied by a sip of Sitges Malvasia.Anton, Mireia, and Francesc, still with their parents' remote support, run a restaurant that honors the seafood cuisine of a town open to the Mediterranean. Respect for fishermen, local produce, Sitges' history, and the hard work of the three siblings are the pillars that make La Nansa a must-visit establishment. It's always a good time to go to Sitges, but for us, now even more so.

The Solomillo bar aims to be an informal space: you can sit at a high bar or at a noble, large high table, shared with other diners. Both are comfortable and cozy, and at the table, the options are simple, but it's that simplicity that many of us want: tomato salad, with real flavor, a platter of Iberian ham, Joselito, with glass bread rubbed with tomato skillfully, and if you're up for it, a beef burger, which you'll find with different combinations: I chose mine with arugula, and, of course, it comes with a bowl of French fries, which is neither too big nor too small, just enough.

There are people who exude optimism, and a way of understanding work based on enthusiasm and perseverance. Joan Carles is one of them. After a professional career linked to Empordà, three years ago he decided to shape the most personal project of his career. Thus, three years ago, Descarat was born, a restaurant that deliberately moves away from the canons that have marked a large part of his journey.

“A restaurant should not be opened out of enthusiasm, nor kept open out of pity”, says Rafa Zafra, who recently closed the restaurant Per Feina in Barcelona. We are at a round table organized by The Fork on profitability in gastronomic businesses. Its participants, Nandu Jubany, Rafa Zafra, Carlota Claver, and Gary Llempén, have very different businesses, but one thing in common: they work and make money. “A restaurant that works earns between 250,000 and 300,000 euros a year,” says Zafra. All of them exercise transparency and share advice that can be useful to anyone who wants to enter the restaurant business. Let’s list some of the learnings they shared along with data from a study conducted by The Fork.

Four generations of Batlló lived on the third floor of Casa Batlló, this modernist gem on Barcelona's Passeig de Gràcia designed by architect Antoni Gaudí that amazes everyone who visits it. The descendants of the Batlló family had lived in this apartment for more than a hundred years, until 2019, which is why had been preserved with an "exceptional authenticity" and now, the property has been opened to the public and you can have a meal there, after a meticulous renovation, in which all the original elements have been respected and restored – even a previously unknown handle designed by Gaudí has been discovered–. In the renovation, the talent of Italian architect and designer Paola Navone, from OTTO Studio, was chosen to make a proposal that was respectful of the place where it is located, but at the same time revised, as in the green mosaic counter that welcomes you.

The Viena restaurant chain closed the 2025 financial year with improved sales, in a context it considers "especially challenging" for the sector. According to the results released this Tuesday, the company recorded a turnover of 91.9 million euros in 2025, 1.8% more than the previous year. The improvement in operating results has made it possible to increase profitability on sales – obtained by dividing net profit by net sales – to 14.4%, above the figures for the previous financial year.

It was July 18, 1936, when Josep Ensesa Gubert inaugurated La Taverna del Mar on Sant Pol beach, in s’Agaró. It was a brilliant day, with a deep blue sky, when everything had to go well, because he had worked hard for the awaited day. By his side, the architect Francesc Folguera was happy with how that restaurant, which Josep Ensesa had named "tavern. Years earlier, he had not used the word hotel for the establishment with rooms in the s’Agaró urbanization; he called it Hostal La Gavina. As if he wanted discreet words for solemn establishments. The fact is that old Ensesa, as his friend and writer Josep Pla used to call him, went from joy to sadness in one day: the next day, July 19, the restaurant closed due to the start of the Civil War. Today, ninety years later, the Ensesa family, the four grandchildren, continues at the helm of their grandfather's tavern. They have been through thick and thin, but the present is full of novelties, such as the celebration menu they have devised to launch the summer, and which will be available all year round. It features seafood and Palamós prawn starters, and above all a fisherman's stew where the potatoes are as good as the fish, as it should be for a good stew.

It is Friday midday and on Carrer Major in Sarrià, a few meters beyond the Foix de Sarrià pastry shop, the waiters at the Vivanda restaurant suggest to those entering for lunch whether they want to do so in the interior room, with a wooden floor and white walls, or in the garden. The answer I hear is unanimous: the garden. And I head there too. I find trees, a large palm tree, ivies, and well-distributed, spacious tables that make you think you have entered a small oasis. No traffic can be heard, there is calm, and a familiar, neighborhood atmosphere. We are at the restaurant with a green garden of the chef Jordi Vilà, the Vivanda, which he has been directing for eighteen years. As we have just started the month of June, Vilà has just changed the menu, so we will taste summer dishes.

On April 20, 2024, the Banco de Boquerones group took over a historic restaurant in the city of Barcelona: Casa Leopoldo. And this Sunday they will close its doors, as communicated by the group's owner, Bruno Balbás, on the restaurant's Instagram. The iconic establishment in the Raval had been through a lot since its charismatic owner, Rosa Gil, passed away. It had a new period of splendor when chefs Òscar Manresa and Romain Fornell took over, but the project was cut short by the pandemic. Afterwards, a Chinese family took over, who served Asian food and dispensed with some of the architectural elements that had made the place very recognizable. This venture did not work out, and it was then that the Banco de Boquerones group – owner of other restaurants such as Casa Ràfols, Can Framis, and Casa Lolea – took on the challenge. Their intention was to bring back the original gastronomic proposal and serve the classic oxtail. In addition, they personalized two private rooms, one dedicated to Rosa Gil, and preserved the table dedicated to Manuel Vázquez Montalbán, accompanied by a commemorative plaque.

Samuel Soria is a person who is well-loved. He has been able to learn from the best teachers: his parents. He is the son of Mar i Rufo, one of Barcelona's most outstanding eateries. At Somsis, the product is the most important thing, and therefore, inventions are superfluous. This is a joint project by Lluís Costa and Toni Carrasco, led from the kitchen and dining room by Samu. We are in the Gothic Quarter, in a space that occupies the last vestige of the primitive convent of Mont-Sió from the 15th century.

We are in a 17th-century farmhouse belonging to the Torelló family. In 1983, the father ceded some land he owned to the Torrelles de Llobregat Town Hall to house the leisure space Catalunya en Miniatura. They were cherry orchards, which in the past had been vineyards. High-quality cherries are one of the aspects for which this town, located in the Ordal mountain range, stands out. If you have never been there, you can take advantage of this weekend when the 46th edition of the Cherry Festival is being celebrated.

On the north coast of Formentera, in the center of the island, we find es Pujols. It is a tourist center, with a long beach and a promenade lined with small wooden boats and restaurants. The first of them all, located in a privileged corner spot, is called Fandango and today we will stop there.

The chef Rafa Zafra, from Seville and an adopted Barcelonian, has a pile of successful restaurants. But a few weeks ago he had to close the restaurant with his most popular cuisine located on Via Augusta in Barcelona. "Per Feina has been the most exciting project of my life. My mother used to punish me by sending me with my father on the truck. I didn't know that deep down I loved it. The truck bounced and then we stopped to eat a menu of three starters and three mains. And I was the happiest child. As an adult, I wanted to do the same, but updated," explains the chef on the day he presents another popular project: the Masia Tibidabo restaurant, at the top of the amusement park.The establishment was first located in Poblenou, on Ciutat de Granada street, but at the end of August last year it decided to move it to the upper part because it had many difficulties in making the nights profitable. In the new location, the restaurant gained a surname: "Per Feina / Per Plaer" (For Work / For Pleasure). In this case, in addition to an economical menu, a more substantial meal could also be had. Even so, it has not been enough to keep the business afloat. "I wanted to keep the prices, cheap, and the restaurant was working. We had two hundred people every day, but we invoiced 4,000 euros. And that's a table at Estimar. Or at Jondal [the restaurant Rafa Zafra has in Ibiza], I don't even need to say. We had a whole team working and running for that," explains the chef.