Menu to Taste

Miramar

Modern Catalan · Llançà · Chef Paco Pérez

Chef Paco Pérez, recognized with three knives by The Best Chef Awards 2025, leads Miramar in Llançà, Spain. This MICHELIN Guide Restaurant offers 21st-century Mediterranean haute cuisine, blending avant-garde techniques with tradition, exemplified by its famous 'surf and turf' concept.

17490, Llançà (Girona), Llançà

  • Repsol 3 Soles

Menu

Set Menu

  • SEA Menu (250) — Jellyfish vs. Seahorse; Clam; Bivalve Ice Cream; Sea Nest; Razor Clam; Nem Shrimp; Mussel; Tuna; Prawn; Nori; Sea Cocktail; Marine 'Escudella'; Wakame and Shrimp; Caviar, Caviar, Caviar; Prawn Roe and Iced Powder; Albera Costal Walk; Mantis Shrimp; Grilled Venus Clams; Sea Cucumber in Greens; Fish; Forest Rice; Portobello; Opera; Seasonal Lyo Cake; Oh, Paccari Chocolat!

Dishes

  • Nardin Anchovies (40) — With Tomatoes, Green Peppers, and Onion Petals.
  • Arturo Sánchez Pure Iberian Ham (50)
  • Fines Lamelles de Thon sauvage (85) — Habillées d'Umami, de Tomate, d'Algues et de Caviar.
  • Our Lobster (110) — Prepared in the Style of Our Coastal Beach Bars.
  • Blue Lobster in its own Broth (90) — With Dumplings and Preserved Artichokes in a Surf-and-Turf.
  • Sea cucumbers (90) — Praline made from their skin, pil-pil, silky tomato sauce, and veal head.
  • Beach Rice (80) — Baby Squid and Squid Ink, Shrimp, Seaweed, and Baby Prawns.
  • Turbot (85) — Sea Silverside, Clams, and Seaweed.
  • Sea bass (75) — Silversides, bivalves, crustaceans, and seaweed.
  • Mont-Royal Pigeon (80) — On a base of its Fund, Cherry Parfait, Muesli, and Miso.

The Experience

On the waterfront. The meal is structured around a tasting menu, an avant-garde approach and à la carte dining.

  • Format: Tasting menu, Avant-garde, À la carte
  • Setting: Waterfront

Phone: +34 972 380 132

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