Alsatian chef Jean-Louis Neichel masterfully manages a wide variety of exquisite ingredients such as foie, 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 slugs and sea asparagus) on sun-dried-tomato paste. The formal dining room may seem a trifle over-carpeted and staid, but the hush allows the other senses to kick in with authority.
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