La Cuina de Can Simón
The rough stone walls of the rustic dining room date from around 1700, when Tossa was a fishing village and fortress town rather than a seaside playground for the well-to-do. But the cooking here, by brothers Josep María and Xavier Lores-Gelpí, is anything but rustic, representing the topflight of contemporary Catalan dining. Dishes are available à la carte, but most diners opt for the tasting menu, which begins with exquisite seafood bites before moving on to more substantial fish and meat courses. Expect dishes like sole with cockles, artichokes, and acorn-fed ham followed by first-rate Catalan beef.
The rough stone walls of the rustic dining room date from around 1700, when Tossa was a fishing village and fortress town rather than a seaside playground for the well-to-do. But the cooking here, by brothers Josep María and Xavier Lores-Gelpí, is anything but rustic, representing the topflight of contemporary Catalan dining. Dishes are available à la carte, but most diners opt for the tasting menu, which begins with exquisite seafood bites before moving on to more substantial fish and meat courses. Expect dishes like sole with cockles, artichokes, and acorn-fed ham followed by first-rate Catalan beef.
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