With lockdowns in place again around the world, I cannot help but dream of which food travel destination we will embark on when we are allowed back out to play again. I often think fondly about our long lazy lunches at Casamar, perched over the turquoise waters and rocky coves of Llafranc, Catalunya. This little gem overlooks the beautiful coastlines of the Costa Brava in Palafrugell, a perfect setting for Michelin star dining.
Casamar is a family owned hotel and restaurant which opened in May 1955 with Michelin starred Chef Quim Casella at the restaurant's helm. Quim Casella trained under culinary legends Joan Roca and Carles Gaig, honing his skills to new gastronomic heights, earning Casamar its first Michelin star in 2011. Chef Casella actively contributes in culinary training and forums on the slow food movement, bringing new and innovative dishes to Casamar for its patrons to enjoy.
We were fortunate to secure a table on the terrace overlooking the bay of Llafranc, a perfectly beautiful and relaxed setting to enjoy our lunch. Upon arrival we were presented with two delicious amuse bouche to enjoy with a nicely chilled glass of Cava. Cava is one of my favourite apertifs as it is made in the same traditional method as Champagne, my first love.
Chef Casella focuses the menu on local produce and we were very much looking forward to trying tasty treats from this coastal region. Our first courses consisted of two local specialties, a dish of succulent Galicianian scallops in Salmorejo topped with a popcorn garnish and Palamos Prawn Ravioli. Salmorejo is an Andalucian specialty, a delicate tomato puree made from tomato, bread, garlic and olive oil.
Gambas de Palamos are considered one of the tastiest prawns in the world. Its taste is more delicate and sweet than other Mediterranean red prawns "carabineros" and the texture of its meat is crispier than that of a lobster.
Our main was another Catalan specialty, Arros de Cabra - Spider Crab Rice. On the Mediterranean coast, rice is usually made with three different textures; sec (dry), melós (a thicker stew), and caldós (a soup broth). Paella, the drier form of rice dish is probably the most common of the three types with arrós caldós less known. Arrós caldós is best made with seafood, in particular the crab within this region, which we were lucky to have had that afternoon.
We enjoyed the rest of the afternoon taking in the beautiful sea views from the terrace and finished up with two light desserts made from the sweet white peaches which happened to be in season.
I fondly think about this relaxing lunch not only because of the tasty dishes but the overall relaxing atmosphere and beautiful sea views from the terrace. Once we are allowed to travel again, we will surely come back to Casamar to experience this relaxing afternoon all over again.
LOCATION
Carrer del Nero, 3
17211, Llafranc
Palafrugell
HOURS
Please call the restaurant for their updated hours.
RESERVATIONS
Booking in advance is highly recommended by phone +34 972 30 01 04 or visit their website at www.hotelcasamar.net/
MOST RECENT VISIT
8 September 2018