La cuina de Can Simón

Natural cooking is what Xavier and Josep Maria have always done in the home of their fishing grandparents, located in the Cala Codolar in Tossa and today converted into a restaurant. They say it's the same cooking as always but brought up to date, with nothing elaborate but always attractive. For instance, 'el cim i tomba', a stew that fishermen in Tossa used to make on their boats using the fish they'd caught - at Can Simón, it's made without bones and slow cooked. This dish is the king of the menu: it includes boiled potato, garlic mayonnaise and skate, as well as a kind of chopsticks that you use to eat it, Japanese style. It's served with just a bit of sauce on crinkle cut potatoes. The small octopus from Blanes are filled with potato and onion, and the cockles are prepared with artichokes and 'jamón bellota'. This reinvention of typical plates from the area has merited a Michelin star, which they've had since 2001.