The importance of seafood and vegetable garden...the dishes change often
Cooking and philosophy
At the restaurant La Llotja, flavour and produce are the stars, and the dishes we offer daily are frequently changed depending on the season and culinary proposal from Marc Miró in the kitchen. Because of our location and the importance we give to the concept of proximity, the produce we use from the sea and the land take the main stage for our offering.
The wine cellar
In the same way, we have a close relationship with our natural wine regions such as Priorat, Montsant and Terra Alta, pairing wines very carefully with our menu. We also have a selection of wines from other regions whose quality makes them a gastronomic must.
Cooking and philosophy
At the restaurant La Llotja, flavour and produce are the stars, and the dishes we offer daily are frequently changed depending on the season and culinary proposal from Marc Miró in the kitchen. Because of our location and the importance we give to the concept of proximity, the produce we use from the sea and the land take the main stage for our offering.
The wine cellar
In the same way, we have a close relationship with our natural wine regions such as Priorat, Montsant and Terra Alta, pairing wines very carefully with our menu. We also have a selection of wines from other regions whose quality makes them a gastronomic must.
Carpaccio of marinated tuna belly, red prawns, baby cuttlefish, rock octopus, sea cucumber, sardines, bream, bass, John Dory, turbot, cod confit... Rice from the Ebro Delta (‘arrossejat’ [browned rice paella], Lobster Rice in broth), Ametlla Red Tuna from the local Balfegó Group (and specialty parts such as the loin and the belly)...
Not forgetting the importance we give to produce from the local vegetable patches, the flavour and the products are the stars, and our dishes are changed daily depending on the season and and Marc Miró’s culinary offering at the stoves...
Some of our desserts include Delta Blancmange, Flaky pastry with curds and quince jelly, acid apple fritters and pepper-stewed strawberries.
Carpaccio of marinated tuna belly, red prawns, baby cuttlefish, rock octopus, sea cucumber, sardines, bream, bass, John Dory, turbot, cod confit... Rice from the Ebro Delta (‘arrossejat’ [browned rice paella], Lobster Rice in broth), Ametlla Red Tuna from the local Balfegó Group (and specialty parts such as the loin and the belly)...
Not forgetting the importance we give to produce from the local vegetable patches, the flavour and the products are the stars, and our dishes are changed daily depending on the season and and Marc Miró’s culinary offering at the stoves...
Some of our desserts include Delta Blancmange, Flaky pastry with curds and quince jelly, acid apple fritters and pepper-stewed strawberries.
Marc Miró
Years of experience cooking in a small fishing village, in direct contact with the fishermen, gives you expertise and exceptional knowledge of the products in daily use, so that you learn to treat them with care and respect. The Mediterranean Sea, clichés aside, continually grants a poetic essentiality reminiscent of our origins which drives us forward. This same prose is applied by the "Marc Miró - Violant Rojas” team both to their cooking and to their restaurant, tradition and innovation at every moment.
Marc Miró
Years of experience cooking in a small fishing village, in direct contact with the fishermen, gives you expertise and exceptional knowledge of the products in daily use, so that you learn to treat them with care and respect. The Mediterranean Sea, clichés aside, continually grants a poetic essentiality reminiscent of our origins which drives us forward. This same prose is applied by the "Marc Miró - Violant Rojas” team both to their cooking and to their restaurant, tradition and innovation at every moment.
His dedication and mastery working with bluefin tuna have led him to regularly collaborate with the Balfegó Group in important fairs and gastronomic conferences such as Madrid Fusion, San Sebastián Gastronomika, Alimentaria and Madrid Gourmets.
His dedication and mastery working with bluefin tuna have led him to regularly collaborate with the Balfegó Group in important fairs and gastronomic conferences such as Madrid Fusion, San Sebastián Gastronomika, Alimentaria and Madrid Gourmets.
