Brots

A gastronomic surprise tucked away in this small village in the Priorat wine region, nestled between mountains and surrounded by vineyards. Here, in this tranquil setting, chef Pieter Truyts, who trained in Michelin-starred restaurants in his native Belgium as well as in France and Spain, discovered the perfect place in which to “cook from the heart”, developing creative and highly interesting cuisine that showcases the very best local and seasonal ingredients, with a gift for combining them to maximise their flavour. There’s a small à la carte featuring traditionally inspired dishes with a modern touch, as well as two tasting menus (Arrels and Brots). We particularly enjoyed the creamy flavour of the cep risotto.