Paco Meralgo

Patates braves, cod fritters, courgette flowers with mozzarella, grilled Palamós prawns, sautéed squid with Santa Pau beans and, just sometimes, lunchtime paella are among the exquisite seasonal tapas at this strikingly contemporary 'alta taberna' ('haute tavern'). Only the freshest, top-quality local ingredients are used. Dine at tall tables or at the pale-wood bar.