If you associate haute cuisine with snobbery and unjustifiably exorbitant prices, you couldn’t be more wrong, as Fran López, the chef from Aldea is here to prove. Boasting one Michelin star –he was the fourth youngest chef to earn it in the world, at 25–, he offers a creative gastronomic experience without losing touch with reality, drawing inspiration from the Terres de l’Ebre, in the south of Catalonia.
Known and valued for his intriguing blend of traditional cooking and his signature dishes made with seasonal ingredients, López redefines and elevates the flavours of his homeland (oysters, prawns, tuna, mackerel, sardines and more), all sourced from the Ebro Delta and all of outstanding quality, of course. But it’s not just seafood here: the meat options are equally exceptional, such as the oxtail and the roasted meat cannelloni with truffle béchamel.