Rincón de Diego

If you’re on the lookout for a restaurant with a little bit of history and with that ‘savoir-faire’ that only comes with time, this is a great option!The restaurant is split between two floors with a highly contemporary ambience, where guests can savour cuisine by the acclaimed duo of chef Diego Campos, one of the bastions behind the resurgence of local gastronomy, and his son Rubén, who brings a fresh approach to the proposal. The à la carte, closely linked to seafaring tradition from a modern perspective, is completed with three set menus (Gastronómico, Súmmum and Del Cava). It is pleasantly surprising to see how well this updated take on traditional cuisine that prizes the fish and seafood from Cambrils (such as sea bass with pil pil and Maresme peas or cod loin El Barquero, its tripe and sauces of ‘Cap i Pota’) coexists with the delicious rice dishes that are made in these lands (here they offer a wonderful Mediterranean red lobster rice).