Miramar – Girona, Spain

Miramar_Girona_011Anchovies Nardin with tomatoes, piparras (traditional long green pepper from the Basque Country ) and onion petals

Miramar

(34) 97 – 238 0132
Passeig Marítim 7
17490 Llançà, Girona, Spain

www.restaurantmiramar.com

Open Hours:
13:30 – 15:30    Lunch  – Tuesday to Sunday
20:30 – 22:30    Diner  – Tuesday to Saturday

In the Costa Brava municipality of Llançà,  a about an hour away from Barcelona and very close to the french frontier, on the promenade across from the marina, is Paco Perez’s two Michelin star restaurant -Miramar.

Instant happiness, when the brought out the amuse bouche: A collection of fragile, crunchy delights.  Followed by breads so flaky and decadent, it was difficult not to over indulge.

Elegance emanates from the dining room overlooking the sea.  In contrast to the stark whites and the long ocean; the plating is strongly influenced by the Catalan surrealistic artist artists from Joan Miró to Luis Buñuel and the poetry of Federico Garcia Lorca.  

At the time of out visit, the restaurant was celebrating its 75th anniversary with an extension to the menu.  The were bringing back a selection of old favorites like the Millenial egg, black trumpet parmentier (mashed baked potatoe) angulas (glass eels).  Our favorite was from rebirth from the turn of the millennium, the oyster tartar with caviar and apple foam.  The other stand out was  tuna carpaccio with sea urchin, quail egg yolk and citrus.  One must note to stand out at Miramar, is quite an achievement!

The dining experience is everything one would expect from a 2 star seaside institution; the service was kind, attentive and patient – the only thing we would have asked was for a bag of bread to go (it was sooooo good!)

 

Miramar_Girona_006amuse bouche
Miramar_Girona_008amuse bouche
Miramar_Girona_010anchovies Nardin with tomatoes, piparras (traditional long green pepper from the Basque Country ) and onion petals
Miramar_Girona_021  tuna carpaccio with sea urchin, quail egg yolk and citrus
Miramar_Girona_013oyster tartar with caviar and apple foam
Miramar_Girona_022Pulpitos (baby octopus) a la Gallega with Calçots and tender fava beans
Miramar_Girona_028 Crème Brûlée with spherificated fruits and flowers
Miramar_Girona_031sugar covered ice creams
Miramar_Girona_029a deconstructed version of apple “tarte Tatin” with ice cream

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