This restaurant was founded in 1961 and quickly gained a following for its masterful fish and game dishes. We like the fact that current chef/owner Jaume Subirós has menu offerings for different appetites. On the Market Menu, diners can opt for starter and dessert only, or main course and dessert only. His Tasting Menu is a multi-course extravaganza with appetizer, four main dishes, cheeses, and dessert. Both menus rely on fresh ingredients from the market so you never know what to expect, but Subirós is equally inventive with fish and meat, grilling grouper and serving it with a saffron and quince aioli, for example, or adding sesame to a red wine sauce for venison and accompanying it with sweet potato puree. Like the Duran above, the Empordá is also a hotel. All 42 rooms were recently refurbished in clean-lined modern style. All have terraces and hydromassage tubs in the bathrooms.