Still haven't tried mantis shrimp? Well, look no further, because these Mediterranean crustaceans are all the rage, and here, during the season (February and March), they usually offer a themed menu. The restaurant is in an old restored flour mill and is now dedicated to the culture of locally sourced produce. It is no surprise that chef Vicent Guimerà is one of the bastions of Slow Food, which is based exclusively on local products and promotes both the circular economy and conscious cooking. The chef, who is quick to highlight the equidistant location between the sea and the mountains, rounds off the menu of his gastronomic space (there is another, bistro-style venue called Espacio Amunt) with several tasting menus (Tast de la Setmana, Tast del Xef and Mans: El món que torna). Our recommendation? On our last visit, we loved two of his dishes: Beans, red prawns and agripicante (sour and spicy) sauce with different preparations, and courgette, gatet and canana, an original reinterpretation of seafood rice.