La Gruta

Fabrice and Montse found the ideal opportunity and location to develop the style of cooking that they'd been practising in other restaurants for many years. Good local ingredients completed the puzzle, and that's how La Gruta was born. They imported the concept of 'bistronomia', which has been so successful in Paris: haute cuisine at bistrot prices. It's an approach used by various chefs trained in big kitchens, when they decide to open their own restaurant but don't have too many resources behind them. Fabrice and Montse work as much as they can with local and organic produce to create cuisine that is both French and Mediterranean, which means they avoid excessive use of cream and butter, keeping it more Atlantic. They don't have big classics on the menu - instead, they prefer to change the set menu each day, and the à la carte, every three months.