Overview
- Located in historical Sitges
- Chef Rafecas Antoni took over the restaurant in 1963 in the company of his parents
- Rafecas great-grandmother opened the first inn in his native town, Piera, a small rural town in the province of Barcelona
- Hostaleros at the time, required country life, growing grapes, olives and other produce from the garden
- Not to mention the personalized attention to guests
- Knowledge and passion
- Evocative desserts
- Rice – Famous “arròs to sitgetana” traditional dish, hallmark of the restaurant
- Traditional cuisine, reinterpreted to new trends and tastes of customers, but without ever compromising the essence of flavor
- Beautifully dishes:
– Lobster with margin snails
– Shoulder of lamb roast
– Tortosa cod
– Surnard suquet the monkfish fricassee
– Romesco stripe or esquisitas breaded artichokes - Homemade desserts:
– Prueva
– Cheesecake with figs
– Tart taten
– Nougat biscuit
– Pineapple crème brûlée
– Chocolate cake (white and black chocolate)
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