If you want to try classic Catalan stews, you should make a beeline for Can Muni. They're experts in traditional Empordà cooking, and especially in dishes that require time to make. Highlights include the black rice, pig's trotters with Palamós prawns, chicken with langoustines, and rock mussels, which are served with a variety of sauces: mushrooms, fine herbs, au gratin or 'revolucionaris' (with garlic mayonnaise). At Can Muni, which is located in what are thought to be former outbuildings of Calonge castle, you can feel like a feudal lord from the Middle Ages, thanks to the medieval menu they prepare. Watch from the dining-room as they create aubergine au gratin with onion, pepper and pine kernels, and 'moixeric' chicken, a sweet-and-sour centuries-old recipe that they make with honey, almonds, egg and aromatic herbs. It's accompanied by Vi de Pagès ('country wine'), produced with their own varieties from the conca del Tinar area since the 15th century, and which ferments naturally in the barrels.