L’Antic Molí Restaurant

"If you’ve never tried galera shrimp, you can do so here, as L’Antic Molí has brought it back into fashion on its exclusive menu dedicated to this Mediterranean shellfish (February and March only).This now-modernised former flour mill is firmly committed to zero-mile ingredients as chef Vicent Guimerà is a strong advocate of the Slow Food movement and to only using ingredients of local provenance. In this setting, equidistant between the sea and the mountains, his gastronomic restaurant offers a tasting menu called Mans (“hands”) that champions local ingredients, the circular economy, sustainability and ecology. His other bistro-style dining space offers a daily set menu. Well worth a visit!" - Michelin Inspector

A Slow Food Tour of Catalonia

"Its restoration of an old flour mill says a lot about the philosophy of the work carried out in the restaurant L'Antic Molí . Focused today on the culture of local produce (epitomized by the KM0 movement that promotes minimal food miles), Chef Vicente Guimerà has become his region's representative of Slow Food cuisine. He has been a member of the Slow Food and KM0 movements since 2016, and every element of his gastronomic proposal is designed with the environment in mind. That's why Vicente's garden is the basis of his cuisine, where through his dishes the essence of the area is reflected. In addition, he is well-known for working during the months of February and March with the mantis shrimp, a Mediterranean crustacean that until relatively recently was maligned and to which he dedicates an exclusive tasting menu during the season." - The MICHELIN Guide