The produce
Shellfish from five coasts.
Cooked just enough.
Where each piece comes from, how it arrives and what we do to it before it reaches the table.
From boat to table
Caught at night,
eaten the next day
The boats go out at night and unload first thing. The catch is auctioned at the fish market in the morning and reaches the kitchen the same day. That's the whole secret: shellfish arrives alive and fish still packed in ice.
How we work
Handled as little as possible
With market shellfish and fish, three techniques and nothing else.
01
It arrives whole
Not handled, not cut, never frozen.
02
We show it first
Before it's cooked, it comes out to the dining room. You see the piece.
03
Minimal cooking
Grill, oven or raw. Never a technique that hides the produce.
Grill
Coarse salt and high heat. Thirty seconds a side and off. A small piece dries out in a minute.
Oven
Even heat for a large piece. A splash of oil, a little salt and time spent watching it.
Raw or barely warmed
When it arrives perfect, cooking it only spoils it. We open it and serve it.
Suppliers
People who know their own sea
What reaches the table starts at a fish market in Burela, on a boat in Palamós, on a small craft in Carril. The same suppliers as always, orders placed by phone and on someone's word. People who call when something out of the ordinary comes in.
