Maspubills ecorestaurant [EcoCamp Vinyols]
Integrated into EcoCampVinyols, it practices a "healthy, with organic, seasonal and local products". The key, "a good fresh and quality product, coming directly from the producer and worked with love". The chef, Montse Queralt, is part of the Slow Food community and follows its philosophy of preserving the culinary culture of the region. She cooks the same for adults and children: "Growing up, children need meals as varied and balanced as adults".
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Dishes we make with local products
- "All our dishes are made with local produce. According to season
- We can offer pumpkin creams
- courgette
- carrot
- beetroot; artichoke curry soup
- Beetroot parmentier
- galley rice and artichokes
- Blue crab rice
- turkey fricandó with beer
- Duck magret with citrus chutney
- Angel hair endive with romesco-xató
- sweet potato or artichoke chips
- Tuna tartare
- rabbit liver pate balls
- baked chicken
- Seasonal salads
- Autumn tasting (sweet potato
- potato and spinach)
- Catalan style spinach... We offer meats
- Grilled fish and vegetables: turkey
- chicken
- chicken and rabbit sausage; Wild gilthead bream of our coasts
- sardine
- Anchovy and mussels
- Grilled seasonal vegetables. And outdoor seafood dinners during the summer: tomato tartare with monkfish pate
- Grandma Lola's mussels
- tuna tataki from our shores on candied onion
- octopus from Cambrils caramelized with black mistela... And every season we look for new dishes
- always respecting the time of year and the ingredients that the land gives us for each season."
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More information
- Type of cuisine: Market and seasonal cuisine; balanced, healthy and natural; Self-made with organic, fresh and local products.
- Daily menu
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Average price
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No n'hi ha.
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