Joan Gatell's restaurant features ,del Caldo”, the menu of traditional fishermen of Cambrils

Cambrils. Costa Dorada. The prestigious restaurant Joan Gatell, Cambrils, has joined the culinary, in the year 2010, the menu of traditional fishermen in Cambrils who baptized one of their most popular dishes as "the broth" always topped with rice or noodles. Consisted of a boiled fish and potatoes with aioli ate while the remaining broth, prepare the rice or noodles. Thus, the letter from John Gatell restaurant menu that incorporates the essential seafood Cambrils, which starts with an appetizer, followed by a stew of rock fish and shellfish with potatoes Querying dish consisting of rice or noodles apart (Arrossejat blond or noodles), ending with desserts, also inspired by local products such as ice cream and hazelnut Manjar blanco de Reus. The price offered for this change is 45 euros. The restaurant Gatell Joan is the oldest and one of the most accredited restaurants of the Costa Dorada. The history of the family of the grandfather starts Josep Font Alterats, a charatcter of his time, who was a fisherman, barber, mayor, and a great cook. He became the first restaurant in 1914, then said there is deep-or eating-house in this fishing village, opposite the marina, where there is now the restaurant Joan Gatell. Their children and grandchildren continued the family tradition of making the best food, and today Pedrell Joan, his wife, Fanni Pallejā, in front of an extraordinary team of professionals, continue the good work as always. Overlooking the harbor, with beautiful views of the same, and one of the best terraces of the Costa Dorada, located on the first floor of the establishment, the restaurant Joan Gatell nobody works as fish and seafood, now the chef Felix Vega. His specialties are maintained over the years. Thus we find the anthology a la carte appetizers of seafood Gatell, the lobster stew with potatoes, the rock fish casserole with squids, in the section on pasta and rice, seafood rice in pot and pan Parellada, and specialties such as classical, the seafood, or bouillabaise. Desserts, made-daily-must let themselves be tempted by the "sweets" of the house (a tasting menu of six desserts) or the taste of the pastry chef. The establishment also offers a tasting menu.   We should also highlight the important warehouse with about 300 references in care of sommelier Antonio Martinez.  

New Soletes join the Repsol Guide