The fact that this hotel-restaurant in Castelló d'Empúries, which opened in 1965, has been able to modernise the cooking of the Empordà was something that the Michelin Guide took into account when it awarded the place its first star in 2015. Even though it has many years of experience behind it, the origins of the current Empòrium come from the fourth generation of the Jodrà-Giró family, brothers Joan and Màrius, who told their father in 2008 that they would take over the family business providing that they could focus on the Empordà spirit as much as its common sense.
Without any formal training in haute cuisine, the two siblings have managed to inspire customers with dishes that mainly use organic Empordà ingredients. They have worked out how to perfectly combine traditional basics with current techniques - an achievement that few can boast, and which makes dining there a particular pleasure.
Through their three set menus, which you can choose according to your budget, you can try different dishes that have been thought up and prepared with much care, and where 'mar i muntanya' (Catalan surf and turf), and new interpretations of traditional dishes dominate. Typical Catalan cannelloni ('canelons') with roasted meat at Empòrium are made with poularde and creamed truffles and wild mushrooms, and from a veal with salsify comes a terrine with ravioli stuffed with mushrooms and lentils. And one of the most innovative dishes is mackerel marinated in a grape juice and vegetable sauce with green apple.
