Les Moles

This family-run business, occupying an old farmhouse with a rustic charm and contemporary decorative detail, is firmly steeped in its surroundings and their natural bounty, as well as the history of Ulldecona. This is also demonstrated by its name, which refers to the millstones carved out of the local quarry. Chef Jeroni Castell, complemented by his son Pau, does everything possible to bring a sustainable approach to his dishes, which are based around the perfect balance that should exist between local provenance, technique and fun, showcasing those products that encapsulate the Terres de l’Ebre region’s coastal and mountain landscapes. Dishes with local DNA like the Borratxets omelette really surprised us. The tasting menus are named Tradición (changes every week), 4 (based on four key elements: extra virgin olive oil, vegetables from their garden, lemon fish, and local Wagyu), El Camino Recorrido, Vegetariano and they have created an à la carte where you can choose half portions. The experience begins in their R&D space!