Even though Casamar has a long history as a rural hotel-restaurant set on the bay of Llafranc in the Costa Brava, it wasn't until the year 2000 that it started to gain gastronomic momentum that carried it, in 2011, to win its first Michelin star. This was down in no small part to Quim Casellas, grandson of the founder and the chef. Without having shown any particular previous interest in cooking (although he did help out with the family business from a young age), the moment came that he started to take advantage of the time that Casamar was closed during the winter to undertake intensive training periods with experts such as Jean Luc Figueres, Joan Bosch, Carles Gaig, Joan Roca and Fermí Puig, to absorb as much of their wisdom as he could. As such, and without excessive aspirations, he started to construct a new style of Empordà cooking, which rather than avant-garde is an updating, with the concept of slow food forming his day-to-day philosophy.
The menu is changed three times a year to adapt it to seasonal products, and, for the most part, they come from sources that are no more than 5km away from the restaurant. As such, if it's artichokes time, you might be able to sample sautéed artichokes with duck gizzards and poached quail's eggs. And if you're lucky enough to find them on the menu, you should definitely try the subtle and revivalist warm cannelloni of leek with langoustines and Parmesan. Special mention has to be made of the wine list, with almost 400 varieties,