Can Boix Vilamarí

The Boix brothers' culinary philosophy is rooted in the sea and mountain traditions of the Empordà, where honesty and local sourcing take precedence over the superfluous at Can Boix Vilamarí. In their cozy, stone-walled dining room, Jordi and Albert focus on the integrity of the product, utilizing a natural wood fire to impart a distinct smoky aroma to every grilled cut. The oxtail, or rabo de toro, is a masterclass in patience, braised slowly until it is fall-off-the-bone tender and coated in a rich, gelatinous reduction. A steaming pan of maritime rice for two captures the essence of the coastline, featuring a depth of flavor achieved through technical precision and seasonal ingredients. Texture is further explored through crispy buñuelos and the delicate, translucent slices of premium jamón. The scent of wood smoke and simmering saffron-infused broth creates an atmosphere of rustic authenticity. It is a destination where traditional Catalan stews are elevated through regional heritage.