laBalma is the history of Toni Marín, a courageous man who's passionate about restaurants. By profession he's a physiotherapist, and he originally combined his work with investment in a Matadepera restaurant until, when the chef left, he decided to leave everything behind, get in the kitchen himself and open the restaurant of his life in Blanes.
Behind the seafront and hidden from the crowds of tourists in the summer, LaBalma has a set menu during the week, and another one at the weekend, both based on seasonal cuisine and fresh produce - their dishes don't last more than two weeks on the blackboard. A fast turnover for a small restaurant with space for only 25 people, and which has attracted customers who tend to be local and discerning in their culinary tastes - they come back because they want to discover new dishes. Toni likes to find something different to add to traditional recipes; for instance, a plate of stewed lentils can be transformed into a a lentil cream with clams and chorizo foam. Enjoy a small surprise every day.
