The 'tramuntana' wind, the sea, the beach, the fishermen, the abrupt coastal landscape... at Miramara, they say that all these elements have an important influence on their avant-garde gastronomic creations, which have won them two Michelin stars. The restaurant is the work of Paco Pérez and the family of his wife, Montse Serra, which has headed up the restaurant since 1939. Its cuisine is based on local tradition and on the utmost respect for regional ingredients, which feature in every dish. There's a set menu full of surprises where the primary material is the key, whether it comes from the sea or the land. On the à la carte menu you'll encounter classics such as scallops, Parmentier of Iberian ham and Pedro Ximénez sherry, clams, and tartare of oysters and caviar with apple air.