If you want to taste different varieties of the imaginative ‘sea and mountain’ cuisine, an ideal opportunity is the gastronomic campaign held in Calonge- Sant Antoni and in Palamos in the months of February and April.

All the culinary tradition and knowledge of long generations of fishermen and restaurateurs still remain intact in these towns.

In this dish, different types of fish from our coast are mixed, which, along with the touch of vegetables, breadcrumbs, potatoes or noodles, combined according to each cook’s taste, result in a fish stew which is different and singular in each establishment, but we can discover the different fish textures and tastes in all of them.

This year’s menu consists of a fried dish as the starter, the fish stew as the second course and desserts of the house.