Cau del Pescador

'Urissos', 'eriçons', 'garotes' or 'garoines'. Whatever word locals might use for sea urchin scarcely matters because they're delicious in any language. At the Cau del Pescador restaurant, they're well aware of this. For some years now they've been dedicated to cooking quality seafood dishes, and they know just where to go to find the area's best fish and shellfish - sometimes, they come directly from the trammel nets of Sant Feliu boats. Sea urchins ('urissos' is the word most people in this town use) are the star dish when in season, but all their fish and shellfish are worth trying. To start choose from anchovies, 'potera' squid with 'rossinyol' wild mushrooms, and sautéed prawns with tomato, among others. For your main course, you could try the traditional-style rice casserole, as cooked by fishermen, or the black rice with baby cuttlefish and langoustines. The fish stew with potatoes and garlic mayonnaise is just like it always used to be made. Seasonal products feature largely on the menu, focusing on recipes according to the time of year: cod and 'peixopalo' (cured, salted cod) for Lent and Easter; blue fish in May and June; and when fish numbers are low, wild mushrooms.