You always have to come back but... just in case
1. SOPHISTICATED LLORET
It is not known who is to blame, but it is true that the first 45 minutes in this coastal town are to the rhythm of the chunda-chunda, avoiding the English and escaping from the epilepsy of their neon lights. A few hours later, after thoroughly stripping their skin, a different population appears and is also open to tourists.
This other face, which is really the essential aspect of this municipality, is uncovered to the beat of the walk through unexpected corners like the Santa Clotilde Gardens , the cultural nights in its modernist cemetery or the isolation of establishments such as the Hotel Santa Marta. But also for tablecloths that are beginning to make noise like the Freu at the Hotel Guitart Monterrey, with Pep Arbós leading his dishes. His tasting menu with apparently simple seasonal flavors has already attracted mouths like those of Repsol, who he has been awarded a sun.
Gardens of Santa Clotilde
two. XAVIER SAGRISTÀ: FROM MAS PAU TO PERALADA
Within the universe of entertainment and comfort that the Peralada hotel, castle-casino and wine tourism complex represents, there was a small leg to cover. Gastronomy, until now, was no more than a secondary actor in this cast of stars. However, with the landing of chef Xavier Sagrista and the reform of his restaurant (still unnamed), between holes, putts and Spa sessions a new essential activity appears: see how the star approaches . Although it is a long-term goal, its impressive cheese cart and some creations such as octopus sashimi or grilled sea bass begin to draw a picture that our French neighbors and their precious Guide will love.
Wine tourism and relaxation
3. THE MOST PLAYFUL FARMHOUSES
The evolution of the Costa Brava could not be understood without observing the phenomenon that has revitalized and modernized the old farmhouses of the Ampurdán . Leading this rural Dream Team is, of course, Mas de Torrent, the great hotel far from the coast that has been able to adapt its centennial stones to the most demanding luxury . For more than a quarter of a century, it has been catalanizing what it has learned on hotel trips through Tuscany and Provence, but it has not stopped reinventing itself. To its coquettish and exotic Spa, this year we must add the touch of Fine Puigdevall (two Michelin Stars) to its renewed menu with which they seek to attract a daytime public that combines treatments in the water with the gastronomic experience.
Although in other areas and at other levels, different farmhouses in the area have signed up to rejuvenate their facilities, such as Mas Sorrer, a jazz bar where you start having dinner and end up giving it your all in the middle of nowhere, with the milky way as a disco mirror ball . These are the same arguments as Les Teules: isolation, chill-out and centuries-old walls.
country chic
Four. VIEWS FOODIES
There is a pairing that is produced better on the Costa Brava than anywhere else. This is the one that combines the most Top gastronomy with the most explosive landscapes , chromatically saturated and idyllic. A kind of Beta version of all these multisensory shows in the style of El Somni by the Roca brothers (in its artistic version), Paco Roncero's Sublimotion (in its exaggeratedly extravagant version) or Ferrán Adriá's Heart (forthcoming). But here without artifice, all nature and good cuisine like the one enjoyed at the Hotel Vistabella, with the dishes of Els Brancs on the palate and the Bay of Rosas behind the balcony. A place that is also the backdrop for its recommendable bar-terrace Blue Bar and its Beach-Club El Pirata for the most tremendous parties based on champagne.
Views with flavors
5. UNSUSPECTED ENOGASTRONOMY
Between luxury hotels, impossible coves and award-winning restaurants, sometimes the perspective and the essence of things are lost a bit. That is why it is time to claim three products whose most famous names do not correspond to this land. And yet the product is excellent, almost second to none. The first is Pals rice , the essential of so many sea and mountain dishes with which the whole of Girona has carved out a niche for itself on the gastronomic world map. The second, anchovies from L'Escala, with less commercial renown but preserved with the same care and attention as their Cantabrian cousins. A food that has added a plus to this town in the Gulf of Rosas since up to five of its anchovy factories can be visited (Solés, Casa Bordas, Callol Serrats, El Xillu and Anxoves L'Escala). The last great surprise for the palate and the views is its incipient wine tourism, with dozens of wineries that are not only making the D.O. del Ampurdá, but have become tourist references.
Soles anchovies
6. A HOTEL LOOKING TO BE A DESTINATION
In this sea-mountain and luxury-tradition bipolarity, there are some establishments that live on the wire, without opting for either option. And they live to tell about it. The latest to join this current and to become a hotel-destination for any type of traveler is Mas Tapiolas, a complex located in a privileged setting, on a stream near Santa Cristina d'Aro . Traditionally, the exuberant nature that surrounds it has always been the strongest argument for visiting it, as well as the charm of its historic farmhouse.
However, in this effort to become a resort to spend the whole day, this year it opens a small field of Pitc & Putt as well as a new suite area. These rooms, completely different from the hotel rooms, not only have a different architecture, but also have hypnotic views of the Santa María monastery and some sinful luxuries such as their small private heated pools under the same roof. Ideal to never go out. In order not to escape the escape.
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