The Hostal Empúries restaurant is launching its new menu these days, designed by the head chef Jimena Pérez Apellaniz. A menu that incorporates new seasonal dishes and in which the Hostal’s commitment to local producers is accentuated. For example, peas with black sausage and cuttlefish or grilled watermelon with smoked sardines and sprouts. Products such as duck magret (Collverd) or lobster in creamy rice also stand out. Emblem dishes of Hostal Empúries do not disappear, with the Cap de Creus prawn as the protagonist: grilled, as croquettes or on rice.

The Hostal Empúries restaurant has three spaces where you can taste its offer: the Bistró del Mar, the Villa Teresita room and the terrace. In addition, it has a child care service for the little ones, with a games room enabled.

Coinciding with the arrival of good weather, these days the Gambo beach bar also opens on weekends, on the beach, and with a more ‘casual’ offer.

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