El Dorado Review
Lluis Cruañes, who once owned superb Catalan restaurants in Barcelona and New York, returns to his roots in Sant Feliu. With his daughter Suita running the dining room and Iván Álvarez as chef, this smartly designed restaurant with contemporary lines, a block back from the beach, serves tasty dishes from llom de tonyina a la plancha amb tomàquets agridolços, ceba i chíps d'escarchofa (grilled tuna with pickled tomato, baby onions, and artichoke chips) to llobarro rostít amb emulsió de cítrics i espàrrecs trigueros (roast sea bass with a citric emulsion and wild asparagus), all cooked to perfection. Try the patates braves (new potatoes in allioli [garlic mayonnaise] and hot sauce).
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