Hotel El Fort Restaurant
A restaurant and hotel run by Lola Puig and her husband, Ferran Frigola. They have transformed the homey restaurant Puig’s parents ran for many years into a Slow Food temple. Her menus feature biodynamic vegetables and organic goat; a specialty is black rice with shrimp from nearby Palamós, covered in squid ink. From the lantern-lit terrace, diners look out onto the wheat fields and the Mediterranean just a few miles east.