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About the restaurant

The aim of this unusual bistro, run by business partners Pachi Rodríguez (manning the stove) and Joey Attieh (as sommelier), is to pay continued homage to French cuisine, while at the same time making full use of seasonal local ingredients (artichokes from Prat, red prawns from Palamós, trout and acorn-fed duck from the Pyrenees, etc.). The dynamic and constantly evolving cuisine only sees the light through two tasting menus (Experiencia and Epicúreo) that propose a journey through the flavours