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La Jovita per L'Esteve GV
Catalan
Lobster au gratin with hollandaise and mushroom duxelle, ordered a day ahead, is the dish that tells you what this Catalan restaurant is about. The chef and his partner left Singapore to open something personal in the Empordà countryside, and the menu follows: daily specials, sharing plates, fish from the Palamós market, and rice dishes and fideuàs for two. Old-school in spirit, with enough modern edge to keep it from feeling like a museum piece.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
- Fideuás Michelin Guide
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