Neichel

Neichel Review

Originally from Alsace, chef Jean-Louis Neichel skillfully manages a vast variety of exquisite ingredients such as foie gras, truffles, wild mushrooms, herbs, and the best seasonal vegetables. His flawless Mediterranean delicacies include ensalada de gambas de Palamós al sésamo con puerros (shrimp from Palamós with sesame-seed and leeks) and espardenyes amb salicornia (sea cucumbers with saltwort) on sun-dried tomato paste. The dining room is contemporary decor muffled by thick carpets and heavy drapes.