马斯戈塔斯农庄海岸布拉瓦 - 由艾美瑞德住宿提供

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).

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 restaurant, which occupies an old fisherman’s house, serves a fusion of Catalan cuisine combined with the flavours of Peru, the chef’s homeland, all showcased on an à la carte plus three set menus (Seasonal; Tasting; and Entre dos Mons). The restaurant has its own vegetable garden, buys its fish daily from the Palamós fish auction and maintains a strong commitment to sustainability. The wine served here is sourced from small-scale producers, so it’s worth asking the owner to introduce you to some of these oenological gems!

Part of the Hotel Casamar, this family-run (now in its seventies) property which has been passed down from the parents to their children, boasts an elevated location with fine views of the beach. The focus of chef Quim Casellas is on traditional and Mediterranean cuisine that skilfully incorporates innovative touches and adds flavours from the local surroundings to his recipes. The à la carte, which includes a special section of rice dishes as well as other enticing options such as white asparagus with a creamy hollandaise sauce, aged pork rib, and puffed rice and caviar, is complemented by tw

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