Vinomics
This restaurant vindicates the gastronomy of proximity, and flags the products and wines of the land from the very name. Chef Pau Gener puts the right point of creativity in the kitchen, and in the winery, sommelier Aleix Garcia is looking for the best pairings.
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Dishes we make with local products
- Turbot with calçots
- romesco and "coal"; Nyora rice
- crayfish and pig's trotters; Beef tenderloin Wellington
- herb mustard and truffle butter; Carai beans with monkfish cheek pilpil in a can
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More information
- Type of cuisine: Traditional
- Daily menu
- Ecological resturant
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Average price
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18 - 40 €
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