The principle of the restaurant kitchen is variety, all made with seasonal produce and giving priority to the local area. Cabrianes lamb sausage, eggs from Sallent, fresh garden vegetables, etc. The products that come into the restaurant kitchen are treated with great affection.

Chef Nando Jubany is in charge of the kitchen at Mas Alameda and offers carefully-made signature recipes based on market cuisine and the produce from each season. Although the dishes are presented in an original way and follow the trends set out by the latest cuisine, the portions are large. Seven centuries of history are hidden behind the walls of this hotel and restaurant.

Marítim restaurant is found in Calella, a municipality in the El Maresme region. It specialises in homemade, market-fresh, Catalan and Mediterranean cuisine.

This family business was founded in 1988 and is located in Malgrat de Mar. It prepares seafood with seasonal ingredients that are carefully selected. The restaurant offers different types of menus, apart from the daily menu and a take out service. This seafood specialities are: fish, rice and seafood and grilled dishes. The restaurant has two indoor dining rooms and a terrace that can be used throughout the year because it is heated.

The Mariona restaurant is located in front of the Galvany market. It opened its doors in the 1980s in the place formerly occupied by an old dairy, whose décor can still be mostly seen. The restaurant goes for market cuisine with simple choices.

Maricel Restaurant is one of Sitges’ benchmark eateries. It is located on the seafront, beside the church, in an impressive but familiar context with exquisite and friendly décor, Its chef, Louis-Philippe Capo, presents us with cooking which is traditional in spirit but brought up-to-date with logic and good sense.

El Marejol, in Vilanova i la Geltrú, specialises in seafood and is already a landmark restaurant. Fish and seafood are always fresh and bought every morning at the fish market in Vilanova. We must also highlight the friendly service provided by the Gallego family, who have been running this business for 10 years.

Rice dishes, noodles and all kinds of fresh seafood, homemade pastries and an extensive list of wines and champagnes make the Mare Nostrum a gastronomic must stop in Sitges. Located just off the beach, this restaurant has been a family restaurant since 1950. Josep Martí and his wife Conxita launched it during the tourist boom.

Mandràgora, on the seafront at Vilassar de Mar, is a bar-restaurant where you can enjoy small original dishes. There is a terrace with sofas where you can enjoy the first drink of the evening. They also organise a show on Fridays.

Manairó is the end result of the Catalan chef Jordi Herrera’s project: to set up a restaurant with character and that is far from conventional, with the hope of it becoming on its own merit one of the key places within Barcelona signature cuisine. For the time being, a Michelin star lights its way.