An eclectic menu, like the city that made me, between tradition and globalization. Start with the starters: Amuse Bouche from the chef, Saam with glazed Soria bacon, Market fish ceviche, Cod fritters with fermented lemon aioli. The main course is boneless lamb with a potato and sweet potato duphinoise, a roast reduction, and glazed seasonal vegetables. The dessert was a Pijama Sajolida, the quintessential dessert of the city. Includes a bottle of wine

An experience that captures the flavor of the fish market. Amuse Bouché surprise. Start with Iolanda Bustos' salted potatoes; l'Escala Anchovies with tomato water and olive oil pearls; red shrimp carpaccio; and Tono Tonatto with tuna from Blanes. The main course will be wild-caught fish from the fish market, seasonal vegetables and tubers, and its sauce. A classic dessert from the Dominigo bakery: a Pez de Nata, crunchy puff pastry filled with cream. Includes a bottle of DO Empordà wine

A walk through the Empordanet, where the sea and mountains dominate. We start with a coca with escalivada and anchovies from l'Escala, pickled leeks with toasted hazelnuts, octopus capraccio with a fennel and Empordà apple salad, and foie gras maison with homemade confiture. The main course is Mulard duck with pear tatin and corn giusado. We finish with an orange and olive oil gateau with Fonteta cream and honey. Includes a bottle of DO Empordà wine

You can ask this chef to create a meal around your preferences.