Palamós prawns and fresh Mediterranean catches define the ingredient-led identity of Restaurant Marina, a coastal sanctuary where the scent of garlic oil and sea salt fills the air. The prawn carpaccio is a study in silkiness, drizzled with extra virgin olive oil to highlight the natural sweetness of the crustacean. Technique is most evident in the traditional arroces; the fideuà is slow-cooked until the short noodles achieve a toasted, slightly resistant texture, deeply infused with a saffron-rich fumet. Mussels are prepared with a simple yet effective emulsified garlic and hot pepper oil, ensuring the tender meat remains the focal point. Grilled fish, often sourced directly from the local L’Estartit fleet, is finished over high heat to produce a delicate char that contrasts with the moist, flaky interior. Each plate reflects a commitment to the Empordà’s culinary wealth, offering a balanced progression from light seafood appetizers to hearty, sun-drenched rice specialties.