Masia Mimosa Jardin

Chef Kevin de Porre (previously at Contraste in Paris) has returned home with a desire to pay homage to his native land – an intention clearly stated by the name of his restaurant, a reference to the regional fario trout. Supported by an enthusiastic and close-knit team, this modern and talented chef demonstrates his know-how in a surprise menu that gives pride of place to seafood and vegetables, firmly rejecting anything that is not locally sourced – a policy that includes chocolate and coffee. In an interior redesigned with the help of local artisans (for the ironwork, ceramics and cutlery),

When we talk about a unique setting, we are usually referring to places such as this – a 14C medieval castle that has gradually been extended over the years to now include leisure facilities such as a museum, a stunning park, and even a casino. In this restaurant, with its pleasantly updated traditional ambience, attractive private dining rooms occupying its towers, and a delightful lakefront terrace, chef Javier Martínez impresses guests with creative cuisine that champions local ingredients and reinterprets recipes discovered in the castle’s archives, with a focus on a different century ever

A family-run restaurant with lots of history that first opened its doors in 1961; as a result, both the classic decor and the service seem as though they are from a different era. The à la carte featuring a mix of traditional Catalan and international dishes is complemented by a menu (“Sabores de temporada”) that focuses on seasonal flavours. Don’t miss the cheese trolley!

Let's set the scene: a 19C building surrounded by greenery, with large bay windows, a flower-decked garden and a pretty terrace to cater to all seasons. On the menu are tasty, well-crafted dishes, eg warm calf's head with Charroux mustard, Cerdagne pig confit with honey-ginger, tender chuck of beef and pan-fried foie gras. In addition, the service is all smiles.