el Motel Restaurant

Cuina amb productes de temporada

Restaurant a Figueres. Espai de diàleg entre gastronomia, art i cultura.

"The formula of the new Motel consisted to find the just balance between innovation and tradition, and this formula has been inalterable untill today. Mercader, as a the poet Foix, liked the new but loved the old- And is as well as putting to the menu the sausage with beans, or ensuring the presence of the classics of the French cooking - the hare à the Royale, the boeuf à la mode-, or study the Catalan barroque dish of el Niu, Mercader presented a catalan ratatouille reconverted in an aromatic mousse, reconstructed the contundent allioli in a delicate mussolina of garlic or transformed the faves to the Catalan in one freshening salad with ham and joy of mint. It was a modern authentic, an innovator that subjected his creative genius to the dregs of the tradition."Llibre Històries del Motel - Miquel Berga edició Maig 2011

A history that inspires... Since 1961

To Josep Pla, the first notary of the country, Josep's presence Mercader could not him overlook. A man who has worked in the international cooking of the station of Portbou had decided to plant an establishment of Catalan cooking to Figueres, in a motel of road, on the road national that it was door to begin with forced for the international tourism of the Coast Brava the 1961. It was an excellent news. Perhaps it was the apparition of a new case of genius  in the best tradition of the region of Empordà. Perhaps Salvador Dalí had had a premonition of the canteen of the Motel when the 1920 had painted a table served with the  elegance of the church of Vilabertran to the bottom, an image that seems a calque of one of the prospects of the canteen as still is today, to the head of fifty years." Llibre Històries del Motel - Miquel Berga edició Maig 2011
 
 

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