The Casamar Restaurant & Hotel is a family-run establishment located in an elevated area of the bay of Llafranc, which makes the client enjoy fantastic views. Its cuisine is modern, with personality and tries to give a lot of visibility to the products of its region, the Empordà, in addition to carrying out sustainable and environmentally friendly practices.
The degree of demand of Quim Casellas, the chef who captains the kitchen of the Casamar, has led them to hold a Michelin star, uninterruptedly, for 10 years.
Schedule from November 1 to December 21
The hotel will only open on Fridays and Saturdays.
The restaurant :
Tuesday, Wednesday and Thursday: Open for lunch.
Friday and Saturday: Open noon and night.
Sunday: Open noon.
From December 21 to January 8.
The hotel will be open every day besides the 24th and 25th of December.
And the restaurant closed Monday and Tuesday.
December 24 at night and December 25 closed.
Our kitchen wants to be friendly, we try to make dishes with soul that through it we sense landscapes, current experiences and memories of the past.Check the menu
Our Healthiest proposal to contribute to a more sustainable and healthy diet.Check the menu
Quim Casellas, belongs to the generation of young chefs who feel an inalienable passion for cooking and have an enthusiasm that gives the magical touch to their work.
From a very young age he worked in the family hotel, the Casamar Restaurant & Hotel, but very soon he decided to leave his studies to dedicate himself to what he liked most, cooking.
He began to work with Joan Piqué, who became his teacher and reference, who discovered the kitchen and since then, in addition to working in the family hotel-restaurant, he continued to train in kitchens such as Carles Gaig, Joan Roca and Fermí Puig. From all of them he learned to acquire a broader vision that allowed him to dare with new experiences.
All these works paid off in November 2011, when the Michelin Guide awarded him a star, marking a turning point in Quim's career.
Its motto is: "My passion, cooking; my obsession, quality."
Always linked to the Empordà, its territory and its products, Casamar is part of the collective of La Cuina de l'Empordanet and the slow food movement.
Its chef has traveled, as an ambassador of his cuisine, to: China, London, USA, Paris, Portugal and Germany, and has worked in the different gastronomic forums that have been held, both organizationally and healthcare.
From 2014 and as a result of the solidarity event I invite you to dinner in Madrid, Quim awakens its social commitment and decides to create the project Entaulats that is held every year in Palafrugell and currently, in addition, collaborates with Tourism in different actions to promote Catalonia, such as: DO Libraries, advertising campaigns, training campaigns, forums, etc.