La Flor de Sal Restaurant

Reus. Costa Dorada. 25 March 2013. Reus. Costa Dorada. This spacious and elegant restaurant with a capacity of approximately eighty people, offers an updated kitchen, focusing on familiar flavors with hints of copyright treaties. Its varied menu shows great balance, with good options to choose from. Primary amongst the entrants duck carpaccio with pine nuts, ceps and foie shavings or rice cream cheese Idiazábal bundled with rape. As for the main, special consideration must be the sole tangerine sauce and Classic entrecote with Cafe de Paris. To finish with the best taste, are particularly recommended the Catalan cream foam or pineapple carpaccio with spices and cinnamon ice cream. An exercise of honesty and realism in these times, which shows a lot of humility and class with this simple and cozy restaurant. Your kitchen is enlarged for a recipe that, starting from the Catalan tradition, moves without haste to the vanguard. Pay special attention to product selection and always prowling the borders of the delicacy from the harmony and elegance of their finishes.  

Bonfires and festivals of Sant Joan 2024 on the beach