Situated amidst the historic rice paddies of the Baix Empordà, this masía-based kitchen focuses on the technical mastery of local grains. The signature Arroz de Pals is prepared with a concentrated sofrito of caramelized onions and peppers, ensuring each short-grain kernel absorbs the briny essence of a deep seafood stock. The resulting texture is firm yet yielding, often topped with succulent prawns or tender calamari. A notable starter is the carpaccio of pig’s trotters, which are slow-braised and pressed to create a delicate, gelatinous texture that melts upon contact with the palate. The aroma of wood smoke from the kitchen’s grill infuses the air, particularly when local meats like cabrito are roasted with anise and hazelnuts. This ingredient-led approach celebrates the agricultural bounty of the region, utilizing techniques like confit and charcoal roasting to elevate traditional Catalan recipes into a sophisticated, sensory-driven dining experience that honors both land and sea.