The Cuisine of "Peixopalo"
The Cuisine of "Peixopalo"
From March 5th to April 17th
With the arrival of Lent, peixopalo (dried cod), a staple of our cuisine for centuries, remains an essential ingredient.
In Sant Feliu, it was introduced through the port and became highly appreciated by sailors and cork makers in the 19th century.
Today, revived and reinterpreted, it returns to our tables with its authentic flavor.
Restaurant Cau del Pescador
C/ Sant Domènec, 11
972 32 40 52
Tasting Menu
(Full table required)
- Escarole salad, cod carpaccio, crushed Figueres onion, cherry tomato, and romesco vinaigrette
- Cod fritters
- Cod cannelloni with piquillo pepper cream
- Cod loin with natural tomato
- Peixopalo with potatoes, cod tripe, and emulsified aioli
- Choice of dessert
Drinks and coffee NOT included
50.00 € VAT included
Restaurant La Proa
C/ Colón, s/n
872 02 75 32
Tasting Menu
(Full table required)
- Xatonada with cod, escarole, and hazelnuts
- Cod kokotxas with green sauce, asparagus, and clams
- Baked cod fillet with roasted vegetables
- Stewed peixopalo with cod tripe, olives, and hard-boiled egg in the Ganxó style
- House dessert
- Catalan cream foam with caramelized sugar
Drinks NOT included
38.50 € VAT included
