ROOS - empuriabrava

The «chill out» Roos, d'Empuriabrava, opens a restaurant with the only 'espetos' from peix and pollastres al forn a l'estil 'southern' on the Costa Brava

L'espai, located at the complex of the antic restaurant La Llar, on the coast of the Aiguamolls de l'Empordà, comprises a large terrace with l'aire lliure i s'inaugurarà demà, divendres, June 12

  One of the attractions of the restaurant will be the barca d''espetos', at the edge of the coast with sardines, llobarro, squid or pop fets al caliu with whip d'olivera; els 'platillos' i plats peruans

The outdoor terrace has a chill out area and Roos pool, a space for the air lliure with a large terrace and a new restaurant located in Empuriabrava (Alt Empordà), on the coast of the Parc Natural dels Aiguamolls de l'Empordà, will open The season now has fun on June 12 from 12 de la nit. The complex is located at the antic restaurant La Llar and has a large

outdoor lounge bar for show all tipus of begudes and escort live music. The restaurant that will be inaugurated will compete, among the seves specialties, with the only dishes from the peix of the coast and the cockerel to the forn a l'estil 'southern' that serve the Costa Brava. A cop inaugurat, Roos will be open every day of study between the 12 of the migdia and the 3 of the matinada.

Roos, batejat with The Singular Space, is located along the road from Figueres to Roses (C-260), at KM 40, to Castelló d'Empúries, Empuriabrava. The installations are oversupplied by the seva large terrace, which also includes a swimming pool and a space for private parties. From the direction of the premises defineixen l'establiment as “an oasi of calm and oci, an ideal space to disconnect and stay away from the bustle of the day to day. I believe that we can be a good option in the current times, so surely we are looking for more space to the air, amples, calm, and we can not offer ”. The chill out will include a cocktail menu, a selection of vins, caves and xampanys; A selected cocktail bar tant d'aperitiu com de nit and also will be a total class of drinks, with alcohol or sense.

The boat on is faran els 'espetos' amb peix de la costa

The Roos restaurant will bet on local products and will occupy the Spanish in antiquity with the La Llar restaurant, known to be a reference point in gastronomic questions. One of the attractions of the place will be the barca d'espetos, at the edge of the coast with sardines, llobarro, squid or pop fets al caliu with whip d'olivera. L'espeto is a typical Malaga platter and consists of lined up peix, traditionally sardines, on weekends and long canyes, per rostir-ho amb full a la sorra de la platja. Quim Oliu, Xef del Roos, explains that “it is tracta of an ancestral cooking system, full of olive trees and typical of the Mediterranean area, more specifically to the Malaga coast. The cocció del peix is ​​not aggressive, the greix is ​​a dins and donates a toc melós ”.

An additional of the particularities will be the pollastres picantons al forn with vegetable carbó fets a l'estil 'souther': “It is like a forn a l'ast, but menys agressiu, more hermetic and fet with vegetable carbó d'olivera. It is typical of Peru and nosaltres, in these cases, ho farem amb picantons ”, afegeix Oliu. Roos also comptes three Peruvian plats with Llenguadina ceviche and tonyina vermella's tiraditos for the influence of a second cap de cuina, Lluís Vallir, with a trajectòria to Lima. The cap de sala, Eric Oliu, tea 22 anys d'experiència at Celler de Can Roca. A la carte, they will also have dishes (by cargols secs, rap amb allioli de poma i de bacallà, entre altres), amanides, anxoves, croquets, embotits, salmó tartar, carpaccio, cargols, altres tipus de peixos i de carns i home Desserts.

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