This rustic-seeming dining room of rough stone walls dates back to the mid–18th century, when Tossa was a fishing village and fortress town rather than a seaside preserve for the well-to-do. The food here is anything but rustic, representing instead the finesse of contemporary Catalan cooking. Dishes are available a la carte, but most diners opt for the tasting menu, which begins with small bites before moving on to raw oysters (in season), a soup, a fish plate (say, scallops with sea urchin roe), a fish fideù (like paella with noodles), a whole baked fish, and then either a small grilled steak or a mound of steak tartare. The dessert platter always features fresh fruit and some form of pudding or ice cream.
- Frommer's Staff