Sitges-style rice is the most representative dish of La Nansa’s kitchen, a restaurant which has been run by the same family for five generations. The entire menu evokes the sea in an establishment located in one of the most emblematic places in the old part of Sitges. It has inherited its forebears’ commitment to traditional cuisine and provides this with new takes on the latest trends.

La Pineda restaurant offers many opportunities for holding any kind of event. The kitchen also offers a wide range of recipes to rustle up and sell. They also have a comprehensive catering service.

El Rossegall is a friendly and pleasant place, especially on summer weekends, although it is not always easy to find a free table. Its very extensive a la carte menu harnesses the raw ingredients that come from the sea with products and suggestions such as the pincho selection, squid, shrimp and crayfish from Vilanova, tuna bull, burnt garlic, argentines or cuttlefish stew.

Abat Cisneros restaurant and guest house is located in the same building as the guest house of the same name. The dining room, which in the sixteenth century housed the stables, has an extraordinary stone vault for a ceiling and solid rock for wall. It has a peaceful and friendly atmosphere where with friends and family you can enjoy excellent and traditional Catalan cuisine.

At Palau Vell, in Sant Andreu de la Barca, you can enjoy a real grilled breakfast every day from 9 o'clock, and the house’s own vermouth aperitif before lunch. It has different areas, such as the lounge with a fireplace, which is the original dining room of the house and one of the most charismatic spaces in the restaurant because of its design.

A tower built in 1924 houses the Best Western Hotel Subur Marítim, in Sitges. El Cau del Vinyet, as they call the restaurant, is cosy and its market cuisine is extremely good with outstanding dishes. The establishment also has a lounge for all kind of celebrations.

Hispania was the name of a garage in Arenys de Mar, which was purchased by the Rexach family in 1959 to turn it into eatery. The daughters inherited the business and they took it to a level which was awarded with a Michelin star. Seasonal and market produce and a series of dishes that have been around for many years, cooked with all the flavour of tradition, make up the restaurant's menu.

One of the most attractive aspects of Can Feu is its wild fish and shellfish dishes. As well as these, almost 50 years of experience in a family business which began as a small neighbourhood bar in Sabadell and became the top restaurant that it is today. As well as seafood and shellfish, it offers a wide culinary range that is high in quality and focuses on the produce.

Whoever makes it to Ca l'Ignasi can savour a la carte dishes like cream of mushroom and Reixagó cheese pasta; wood-fired oven baked cake, Pals rice with the first artichokes and ceps; or barbecued chunks of sirloin with tombet of organic vegetables. All of these dishes can also be paired through a menu of wines from small cellars that are waiting to be discovered.

Cal Blay Vinticinc is in a Modernist building among the Penedes vineyards, an ideal place to try the suggestions from the updated Catalan cuisine, accompanied by the best local wines. It is traditional cuisine adapted to the new cutting-edge lines from Felix Aranda.