Carte and menus

RESTAURANT

We make a careful selection of products and producers so that we can offer you vegetables from the Baix Ter Plain, fresh fish and seafood from the Costa Brava, meat reared in the Empordà region and, most especially, rice. Rice is our star product and we make our dishes using rice selected exclusively from the Estany de Pals. We offer it in several different ways such as rice casserole, black rice, lobster rice or risotto.

Christmas and January 1st Menu

The Christmas and January 1st Menu consists of five first courses to share, a proposal of fish, a Sea and Mountain, dessert and different wines to to accompany the dishes.
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New Year’s Eve Menu

The New Year’s Eve Menu consists of three starters, a first course, two seconds, two dessert and different wines and cavas to celebrate a special evening.
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Suggestions for Foie Lovers

We hope you will enjoy our updated market cuisine, using products from the Empordanet region, treated with knowledge, delicacy and just the right touch of innovation and creativity.

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Carte

We hope you will enjoy our updated market cuisine, using products from the Empordanet region, treated with knowledge, delicacy and just the right touch of innovation and creativity.

 

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Tasting Es Portal

A choice made by our chef, Joan Carles Sànchez, to taste our gastronomic flap consisting of the day, five starters, half fish and half serving of meat. We finished with dessert first major refreshing dessert.

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Menu Es Portal with mushrooms

A choice made by our chef, Joan Carles Sànchez, to taste our gastronomic tasting shortest day of the flap, three starters, half fish and half serving of meat and finish with dessert.
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Rice menu

With rice as the main protagonist, this menu features 3 starters, two rice dishes to choose from and desserts. A proposal to enjoy the rice of Pals and other Empordà’s products.
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Menus for groups

You can choose from various proposed menus for groups we offer. They are designed for groups of 12 people.

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Dessert

Our dessert menu also includes the gastronomic richness of our landscape, accompanied by a careful selection of sweet wines from Emporda and elsewhere.
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