Arrived at Calella de Palafrugell late in the afternoon. Still adjusting our tropical cicardian rhythm to long mediterranean sunny summer days, still battling jetlag, but full of vacation energy (Family has always questioned my Illimitable vacation energy sources, blood tests has been requested…). Our Casamar...reservation was at 9 o’clock just on time to enjoy dinner over Llafranc bay sunset. Casamar location on the bay hilly sides offers beautiful views, the perfect setting for a delicious, delicate and generous gastronomic experience… Last meal was early in the afternoon, Pan Tomato dipped in olive oil, Tuna Ventresca pieces, and Perafita Picapoll white wine from Martín Faixó Celler at Cap de Creus. To get to Palafrugell our Dolce Vita rented Fiat 500, took us through the quiet medieval Pals, refreshing Orxata milk included (Orxata is made from Xufa tuber, tigernut), the Begur Casttle, climbed for the best Costa Brava views, and finally the Sant Sebastià Lighthouse, flying like a seagull over the Balear sea. Yessss, we were very hungry… ready for Casamar feast…and they surpassed our expectations… also our stomach capacity… Casamar, greatly surprised us with four delicious hors d'oeuvres, while our menu selections were prepared. By the fifth dish, we realized we were heading into the abundant roman banquet realm, the gluttony spectrum, we had to make a quick decision: to gently cancel some already ordered dishes, to skip desserts, to leave Dolce Vita in the parking lot and walk a few miles to Alga Hotel, definitely espresso and pousse-café digestif will be in order… Finally, we decided to continue, it was an indulgent hedonistic wise decision. Next, we had four Casamar signature creations, just one dessert, double espresso and miraculous Catalan digestif Ratafía…. Casamar bites journey initiated with a delicate flower filigree cookie with a dollop of the traditional Queso de Oveja and Membrillo combination (sheep cheese and Quince Jelly), followed by a savory Croqueta with a dense carrot gel, Chicken Bao with rosemary mayo (minion style… watch the photos), and Tuna tartare, topped with minced strawberry and ponzu sauce, served on crunchy, humble, Indian pani puri spheric basket. Delicious bites, creatives, a fusion of flavors… All paired with refreshing Barcelona Estrella Dame beer. For our menu selection, we followed Casamar recommendation and paired with local, fresh, citrus, lightly spicy Finca La Garriga Blanc Perelada Chardonnay. Cold white Gamba (prawn) tartare topped with a fish skeleton cracker, elated with hot strong Bouillabaisse broth (made with the Gambas heads) and sea fennel foam emulsion, a powerful contrast of delicate Gamba and strong fumet flavors. Crispy Foie Gras Stones, a creative presentation for a delicate and delicious Foie Gras bonbon with a very thin hard shell, cleverly confectioned with torched powdered sugar over frozen Foie Gras ganache, topped with apple and thyme jelly. Also delicious, seasonal crunchy tempura fried Zucchini flowers, filled with earthy creamy mushrooms, and the delicate Leek Cannelloni with Scampi, artisan local Set sheep cheese and lactic cloud. Finally, from the Land and its Pasture Menu, Arroz al Sarmiento con Entrecôte de Ternera, a thin layer of rice cooked on paella over Sarmiento wood intense fire to enhance flavors through caramelization and smoke, also to produce socarraet. meloso, sticky rice texture, topped with tender aged veal. Sadly delicious for my wife (aka Lion Queen), two hours ago meat was her first choice, but came last, she was so full, she couldn’t, just tried a few bites… (sorry Mom, I know it is not polite to say we humans are full, full is for our Dolce Vita Fiat 500, but we were really stuffed) Casamar suggested pairing with light, fruity, and spicy local The Rapa tinto Garnacha. Celler Pujol Cargol produces this tinto the old way, macerating the grapes and the stems (el raspón) on barrels, just for a few days. For dessert, the mini lemon pies, icy and tangy lemon curd, citrus ice cream and interesting oily, aromatic and bitter albedo gel (made from the white parts of the citrus fruits skin), topped with another delicate filigree cookie. Still wondering how to make such delicate filigree cookies, or where to buy them… It was almost midnight, we were definitely happy from Casamar generous feast, however worried about the coming sleeping or digesting hours… Ratafía came to the rescue, a local pousse-café digestif liquor made from aguardiente and various macerated fruits and spices. Our Ratafia hero was Solada 2002 per master ratafiare Xavier Codina, sweet, silky, and very aromatic, more than forty spices, herbs and fruits flavors incorporated solera style. Tasted cinnamon, citrus, cumin, plums… Ready for sweet dreams… and next morning Cami de Ronda to Cala el Golfet… Thanks Casamar P.D. Chocolate Petite fours were kidnapped for the next day…More

Amazing experience for all of us - adults and our kid! Interior design, view to the shore and warm welcome was great beginning of our visit. Each and every employee is added value to the restaurant and they all togther create wonderful ambience. You can...definitely feel that the food served is prepared with love and joy! We had the occasion to try several compliments from the chef, also starters, mains and desserts. Depending on your taste - choose sea treasures or meat, all was perfect! My favorites were laminated tuna belly and porc. On top of all, this was the best restaurant experience ever for our 6yo - she was treated with great respect and had a chance to see and experience “behind the scene”! She was allowed to create her own dessert together with experienced cooks! Amazing!! And last, but no the least - food and drinks are reasonably priced. As you imagine, no doubt we will be back very soon! Ps Dont’t forget to reserve in advance!More

Service from Maria is always special and very wecoming. Despite thousands of guests sghe is able to remember returning guests! Food was delicious especially the mushroom starter and a main dish of lobster, complete with magnificent morsals as aperitifs. Wine as usual is of a...high standard, we opted for a Pedro ximinez after our meal and it was delivered in true Casamar style! A secret to be found when you book this lovely restaurant!More