里贝拉美食与水疗酒店

The impressive endeavours of Josep in the kitchen and Montse in the dining room sum up the philosophy of this restaurant, which is easy to find thanks to its location close to the port in Palamós. This is without doubt a restaurant with its own personality and character as it occupies a building that was once a salting factory. The pleasant air-conditioned terrace by the entrance leads to a welcoming modern interior with live seafood tanks and two dining rooms with attractive barrel-vaulted ceilings that come as a pleasant surprise. The Mediterranean-inspired cuisine is heavily influenced by f

Kaos is run by a couple, both trained in leading restaurants such as El Celler de Can Roca, Disfrutar, and Enigma. As you descend the stairs, you come to a pleasant bar crowned by an open-brick vaulted ceiling and, to one side, a modern dining room furnished in contemporary style. The à la carte takes its inspiration from what is available in the market, is reasonably varied and up-to-date in feel, and is always complemented by daily suggestions featuring local, seasonal ingredients (the famous Palamós red prawn, for example, is served as a carpaccio, cooked, or in croquettes). The rice dishes

This restaurant, housed in an old stone and brick building that captivates visitors with its rustic charm, is run by chef Alan Puche and features an open kitchen, a small bar for four diners, two dining areas with tables and... an open grill! The humble cuisine here is centred around the ingredients and tradition, with a wide range of dishes designed for sharing and some market-led options not on the menu. What to order? Try the Palamós red prawn salad with a vinaigrette made from the prawn heads, or the delicious fish of the day, marinated and smoked, with a gribiche sauce.

This simple “izakaya” is run by two young partners from the Dominican Republic who have embarked upon their first solo venture following several years working in restaurants in Barcelona. Thankfully, it has had a positive impression on locals thanks to their friendly approach and the varied selection of Japanese-inspired cuisine on offer, featuring an array of modern touches and dishes teeming with flavour. Here, you’ll also find the usual nigiri and sashimi, but almost everyone veers towards the crispy shiso starter with burrata stracciatella, truffled honey and Iberian pork jowl, the varied

DVISI boasts a unique location in the landscaped gardens of the striking Casa Vincke hotel. In the bright dining room, which overlooks the swimming pool through large picture windows and features an open annexe that acts as a terrace, enjoy contemporary-style cuisine on an à la carte with dishes designed for sharing and a tasting menu, both which feature influences from Asia and Latin America. Oysters make a triple appearance (raw with Bloody Mary; charcoal grilled, with yuzu, sake and mirin; or grilled with aguachile pearl).