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. With his son Mario now at the burners, and his identical triplet daughters taking turns serving tables, Neichel is fully a family operation. 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 sundried tomato paste. The dining room is classically elegant with bold red accent walls and contrasting crisp white tablecloths.