El Vaixell

Empordan seafood cuisine adapted to modern times is what you'll find at El Vaixell in Llançà, a restaurant run by the Calsina family since 1947. Fish and shellfish from the coast are cooked with understated methods to respect the essence of the original product. Sea bream cooked in salt, John Dory grilled, anchovies that they've salted themselves, and more is what to expect. On the set gastronomic menu you can sample the innovative touch that they add to the most traditional dishes, such as the potato croquettes of fish stew, and the scallop with cream of yams, reduction of chorizo and cuttlefish ink. But if you head to El Vaixell, the best thing to try is the set menu of tapas. It's pure creativity, with each item focused on a specific ingredient that's combined with two or three other elements that strengthen it. Anchovies with grapes, Parmesan and fried in batter; prawns in burger, onion and Iberian bacon; Albera beef carpaccio, artisan cheese and quail's egg. The set lunch menu includes fresh, seasonal recipes.