Quatre Molins

Given his unique nickname, it would be a surprise not to have heard of Rafel Muria, the so-called ‘honey chef’, for whom this natural product is much more than a fad, given that his family have been involved in beekeeping since 1810 through their company artMuria.In this simple restaurant, this chef who trained in renowned restaurants in Spain, France and Italy focuses on high-level creative cuisine which he showcases via elaborate dishes involving the discreet use of honey to add balance and stability. The concept, which is attuned to conscious gastronomy and seeks to highlight the wines from estates from the Montsant and Priorat areas, is focused around two tasting menus (Nuestros Pensamientos and Nuestra Esencia), with delightful dishes such as chestnut soup with celery and matured Galician beef ham. They always give the option of adding three stand-alone dishes: his famous tuna royale with pear compote, crayfish ravioli with a foie gras sauce and black truffle, and, for dessert, the ‘Coulant’ with vanilla ice-cream (a Michel Bras recipe dating back to 1981).