• Español

Entering into a restaurant kitchen before they begin to warm the engines is a feeling like entering  into the Liceu, one morning, before arriving visitors, when in the theater we can only hear the silence and maybe the voice of some technical.

In my opinion, the kitchen of a restaurant is something like the engine room of a shipor the plenary hall of the Parliament, when there just walk any officer or any member of the security. Is a sense of ”before” before something important happens.

More difficult is to decide what it is more important, what is happening in the Parliament or what can get out of Reina de Port-Lligat  kitchen .

Entrama de vedella jove “ben criada” de can salvi de Vilajuiga, rostit sagnant, sucs del mateix i saltejat de bulgur amb verduretes 

Too long to be translated.. I just say that was worth more than what it cost 29.00 euros.(We’re not talking about a “menu of the day” restaurant).
In current times, with the economy under minimum a restaurant like this,  is a difficult bet, but not impossible.
Behind this restaurant, there are years of work In  the Hotel Port Lligat and the aforementioned Portlligat Chefs.

Honestly I think it’s worth the ride. Perhatps, travelling from Barcelona to dine there, and return the same night,maybe a  little exaggerated. But soon summer will come  and half BArcelona will move there Reina de Port-Lligat  can be a good destination for a special night

Reina de Port Lligat

Hotel Port Lligat

Chefs de Port Lligat