Would you like something more ? Forgotten to ask for our recipes ? Want to try it at home ? Of course ! That’s why we would like to share with you some of our best recipes.

What a shame if you can’t come to Cadaqués and continue to enjoy, so we would love to share our recipes with you.


Serves 2

Atlantic Bluefin tuna
Olive oil
Maldon salt
Lemon or Balsamic vinegar
Seasoning to taste (Dried parsley, orégano or dried mint).
Finely cut and fried garlic

Restaurant a Cadaqués: TUNA CARPACCIO

How to prepare:
Finely chop the tuna, nearly transparent (best cut if a little frozen).

Place the tuna raw on a plate or platter and season to taste with your chosen herbs.

Drizzle some olive oil and lemon or balsami vinegar over the top. You may also add sunflower seeds or finely chopped “pimientos del piquillo”.

Fish stew

Serves 2

500gr. of fish for making stock
500gr. of fish (Gilt-head Bream, Monkfish, Grouper)
2 tomatoes
2 onions
2 cloves of garlic
1 Bay leaf
200gr. of potatoes
salt and extra vergin olive oil Almonds

Restaurant a Cadaqués: Fish stew

How to prepare:
Prepare the stock with the fish, one onion and the Bay leaf. Meanwhile clean and fillet the fish.

Using a large casserole slowly sauté in olive oil the finely chopped onion, garlic and tomatoes. Once this has lost most of its water slowly add the stock and continue to sauté.

Peel and chop the potaoes into medium thin slices (not too thin) and add to the sauté. Next, pour the stock over the sauté.

Roughly 10 minutes before the potatoes are cooked add the fillets of fish and a few minutes later the chopped garlic, parsley and almonds.

Adjust the amount of salt and leave to stew until ready.

Crema catalana

Serves 2

6 egg yokes
6 tea spoons of sugar
1 littre of milk
1 and a half tea spoons of flour
1 stick of cinnamon
Some lemon zest
Some orange zest

Restaurant a Cadaqués: Crema catalana

How to prepare:
Mix the lemon and orange zest with the milk.

Mix the rest of the ingredients together. Add to the milk and wisk until thick

Pour into the baking molds and leave to cool.