Candlelight By Romain Fornell - S'Agaro

Romain Fornell has been running the kitchen at Hostal la Gavina for a few years. His knowledge of French cuisine and Catalan products at the same time is reason enough to be at the helm of Candlelight. The atmosphere of La Gavina 's cinematographic set, the harmony with which the people who are part of it, customers and staff live together, make the experience at Candlelight the most impactful place on the Costa Brava. Oriol Fernández, a young chef who has experienced cooking since he was a child at his parents ' restaurant and trained among others at the stove of Alain Ducasse, runs the kitchen every day which has caused a real aesthetic, gastronomic and of course flavors. The summer collection menu puts the local product in defense, this makes us even more proud of what we have, of our gastronomic culture. It starts with an appetizer of tuna tartlets and king crab, a crispy chicken skin with squid tartare, panipuri with cod brandy and trout eggs and sealed by a Royal delight of foie gras, armagnac and portobello. The dishes start with a cucumber curd salad, courgette flower, nightingales, almond and nantua sauce to give way to a crayfish, alpine asparagus and champagne air, a dish that brings together the Costa Brava and the Azur. Bottone stuffed with eel with foie gras foam and spring onion and we finish with turbot with basil mousseline and celery soup and a pigeon, absolutely gourmand. As it could not be otherwise, the dessert is from another planet, first you are refreshed by a celery, basil and lemon sorbet and once the rest, the absolutely perfect, flawless and delicious pear soufflé. A friend often says that there are people who travel thousands of kilometers to come and see and enjoy the Costa Brava. We have it next to us, it is our ideal pied-à-terre to make our summer this: a summer collection, of memories, moments, mental notes that awaken us to existence, we don 't have to go far far away. Food: 5 Service: 5 Atmosphere: 5

French-style restaurant which I recommend 100x100. . They have 2 menus, a short one which is more focused on seasonal products and the second menu that is longer, which would be the Romain Fornell Classics. . We opted to order the short menu. They start with 4 appetizers. I highlight the cod branda pani puri and the crispy chicken skin with white shrimp tartare. Then we will continue with an assortment of breads with their butters. . We loved the whole menu adapted for lovers of French cuisine but I would like to highlight: the red salt prawn with caviar, the turbot with razor clams and basil mousseline and the pigeon with its liver choux. Also to say that the room service led by Paco and Florián was at the height of the dinner. . I have the feeling that at any moment they will give them their first star. Thank you very much for everything team Candlelight! Service: Dine in Price per person: €100+ Food: 5 Service: 5 Atmosphere: 5

Renovado en 2016 el restaurante Candlelight by Romain Fornell representa la esencia clásica, romántica y elegante del Hostal de La Gavina. La carta, de la mano de Fornell, estrella Michelín para Caelis en Barcelona, pasa por la reinterpretación de clásicos como Escoffier y la combinación de tradición y vanguardia en creaciones propias. Atrevimiento, instinto, equilibrio y pasión son los otros ejes sobre los que sustenta su propuesta gastronómica. Una bodega con más de 200 referencias de caldos de diferentes procedencias da la bienvenida a los comensales. Candlelight dispone, además de la sala interior, de una íntima y romántica terraza. Pianista todas las noches. Abierto todas las noches. Se requiere código de vestimenta “Smart casual”.

Romain Fornell has been running the kitchen at Hostal la Gavina for a few years. His knowledge of French cuisine and Catalan products at the same time is reason enough to be at the helm of Candlelight. The atmosphere of La Gavina 's cinematographic set, the harmony with which the people who are part of it, customers and staff live together, make the experience at Candlelight the most impactful place on the Costa Brava. Oriol Fernández, a young chef who has experienced cooking since he was a child at his parents ' restaurant and trained among others at the stove of Alain Ducasse, runs the kitchen every day which has caused a real aesthetic, gastronomic and of course flavors. The summer collection menu puts the local product in defense, this makes us even more proud of what we have, of our gastronomic culture. It starts with an appetizer of tuna tartlets and king crab, a crispy chicken skin with squid tartare, panipuri with cod brandy and trout eggs and sealed by a Royal delight of foie gras, armagnac and portobello. The dishes start with a cucumber curd salad, courgette flower, nightingales, almond and nantua sauce to give way to a crayfish, alpine asparagus and champagne air, a dish that brings together the Costa Brava and the Azur. Bottone stuffed with eel with foie gras foam and spring onion and we finish with turbot with basil mousseline and celery soup and a pigeon, absolutely gourmand. As it could not be otherwise, the dessert is from another planet, first you are refreshed by a celery, basil and lemon sorbet and once the rest, the absolutely perfect, flawless and delicious pear soufflé. A friend often says that there are people who travel thousands of kilometers to come and see and enjoy the Costa Brava. We have it next to us, it is our ideal pied-à-terre to make our summer this: a summer collection, of memories, moments, mental notes that awaken us to existence, we don 't have to go far far away. Food: 5 Service: 5 Atmosphere: 5

Excellent meal, perfect flavors and presentation, hearty with a very reasonable price, very good welcome, To recommend. Deserves a star 4July 23 Meal type: Dinner Food: 5 Service: 5 Atmosphere: 5