It 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 calm from the heat 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 separating 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 it.On the menu there are dishes to share: coca bread with extra virgin olive oil; squid; Palamós prawns; low-temperature roasted aubergine, and more. I choose the escalivada with Kalamata olives, which is cut into thin strips, and 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 in summer: gazpacho, fish soup with croutons, vichyssoise.

If until now it had been thought impossible to own the names of dishes and recipes, the chef of La Tour de Plata, Yannick Frances, thinks otherwise: currently, the Paris restaurant has registered the names and preparations of the dishes the Mysterious Egg, the Tour de Plata Duck and the crepe Mademoiselle (made with four with Mademoiselle Marnier). These three dishes are precisely the ones that Frances cooked on Friday, October 17th at an unprecedented dinner at the prestigious Candlelight restaurant, inside the Hostal La Gavina, in S'Agaró. The dinner, with eight hands, was completed with recipes from chefs Romain Fornell and Oriol Fernández, who prepared pâté en croûte and lobster fritters, which were applauded for their creativity and quality.

We're probably in one of the most beautiful places in the country. This is easy to say, but S'Agaró is a scenic and historical gem. that has been preserved from urban depredation other areas of the Mediterranean coast. Specifically, we are in theHostal de La Gavina, historic and iconic hotel, which we associate with Josep Pla or Frank Sinatra, a privileged place that is becoming increasingly accessible thanks to its gastronomic offerings. We quickly review the three dining options, from simplest to most sophisticated, led by José Pulido. Afterwards, we're encouraged to try the other two restaurants. Facing the pool, we find Garbí, which is a true delight and doesn't scare you away. Romantic, with an atmosphere that no description can do justice. As its chef says, it's a place that "transports you back in time." In the indoor dining room, and after the festival, you move outside to a bucolic, candlelit terrace, just like the restaurant's name, Indique.

Joan Carles Casanovas (Sabadell, 1967) is the new director of the Hostal de la Gavina. He has a long career in the hotel industry and has spent the last ten years managing another iconic establishment: the Hotel Casa Fuster. Casanovas is full of energy and attentive to detail. Before entering his office, he fixes a misplaced ribbon on a chair. He professes to being a lover of art history and a true foodie. Two passions that will be reflected in this new era in S'Agaró.