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.

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.

The perfectly aligned colorful houses are Instagrammable, but they're also part of our country's history. In fact, the entire setting is. We're in one of the most beautiful spots on the Costa Brava, in S'Agaró. The beach curves slightly, and a little to the side, we find The Sea TavernIt's a seafood restaurant with the seafood cuisine you'd expect. The building, a small gem of Catalan Modernism, combines white with navy blue and was opened on Sunday, July 19, 1936, by Josep Ensesa Gubert. Just two days after the start of the Civil War. So, it was abandoned until it was revived in 1939. Eighty-nine years later, the restaurant is enjoying great success thanks to its fresh fish (very fresh, we might say), the skill of its staff, and its enviable location. It's also worth mentioning that the Ensesa family carried out a major renovation in 2014.

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.