Esmarris

The Hotel Dolce Sitges houses this restaurant that throws itself into studying products and recipes. This explains the appearance of the veal capipota with salad of bean-sprouts and warm gravy and confit garlic vinaigrette, the rock fish soup with potato foam, fried fish and pear alioli, or the Empordà-style duck with pears, and desserts such as sheep's milk cuajada with green apple jelly, nuts, honey and violets.
Average price
High
Medium
Location
Hotel
Beach
Services
Credit cards accepted
Access for disabled people
Wine list
Menu in other languages
Air conditioned
Private dining rooms

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