Best Restaurants in the Costa Brava: Top Picks & Tips

When to Go & How to Book (Without Losing Your Mind)

Best Time to Eat Out in Costa Brava

If you’re planning a food-focused trip, May to mid-July and September are your golden windows. Why?

• Summer (August): Hot, crowded, and many locals are away. Some restaurants close or switch to simplified menus.

• Spring and Fall: Fewer tourists, relaxed service, full menus, and more chances to chat with chefs or owners.

Want a pro tip? Go for lunch instead of dinner in top-tier places. Many tasting menus are cheaper at lunch, and you’ll still have time to walk it off by the beach.

How to Book Like a Local

Most of the best restaurants in Costa Brava fill up fast. Here’s how I handle bookings:

• Use official websites: It’s not fancy, but most spots have basic reservation pages.

• Call or email: Especially for local favorites or if you’re going off-season.

• El Tenedor (TheFork): Handy app for reserving mid-range restaurants. Often comes with discounts.

• Google Maps: Surprisingly reliable for contact info and recent hours.

If you’re a planner, book fine dining 3–6 months in advance. For local gems, calling 2–3 days ahead usually works.

What to Drink: Local Wine Pairings That Elevate Every Bite

Costa Brava isn’t just about what’s on your plate—it’s what’s in your glass, too. The Empordà wine region is one of Spain’s most underrated. Here’s what I pair with typical dishes:

You’ll find many of these wines at local supermarkets, which means you can grab a bottle for under $15 and recreate the experience back home.

Don’t Miss: Local Drinks

• Vermut Negre (Black Vermouth): Slightly bitter, often served on ice with orange and olives.

• Cava: Catalonia’s take on sparkling wine, great with salty starters.

• Ratafia: Herbal Catalan liqueur—an after-meal ritual.

Off the Beaten Path: Hidden Foodie Spots Worth the Drive

If you’re anything like me, the idea of skipping touristy places for something authentic sounds just right. These hidden gems aren’t always on top-10 lists—but they should be.

Ca l’Enric – Vall de Bianya

Tucked in the Garrotxa volcanic zone, this family-run restaurant has a Michelin star and a forest-inspired tasting menu.

• Why it stands out: They forage many ingredients. Think truffle, wild herbs, and mushrooms.

• Pro tip: Pair the tasting with the full wine flight. It’s surprisingly good value.

La Barca – Palamós

You’ll see fishing boats pulling in fresh catch just a few meters away. This place isn’t fancy, but it delivers the best arroz caldoso (soupy rice with seafood) I’ve ever had.

• Crowd: Mostly locals. Few tourists find it.

• Don’t expect: English menus. But that’s part of the fun.

Hostal Sa Rascassa – Cala Aiguafreda (Begur)

More than a restaurant—it’s a tiny inn with a garden restaurant under pine trees. Perfect after a day at the beach.

• What I love: Simplicity. Think grilled meats, homemade flan, local cava.

• Ideal for: A romantic evening or laid-back dinner with friends.

Local Food Etiquette: What to Know So You Don’t Stick Out

Here’s a quick cultural primer that’ll save you awkward moments at the table:

• No early dinners: Lunch starts at 1:30 pm, dinner rarely before 8:30 pm.

• Tipping isn’t mandatory: But rounding up or leaving small change is appreciated.

• Bread is often charged: Even if you didn’t ask for it.

• Menu del Día: Fixed-price lunch menu—often 3 courses with a drink for under €20.

• Dessert & Coffee: Locals don’t rush. Meals are a social event. Enjoy it.

Phrases That Help (And Locals Appreciate)

Try these out. Even if your accent’s off, the effort goes a long way:

If all else fails? Smile. Point. Say “Gràcies” with heart. Works like a charm.

Costa Brava Food Glossary: Learn These & Eat Better

Knowing a few local food terms can really elevate your dining game. Here’s a mini glossary I rely on:

Term	What It Means
Anxova	Anchovy – a local specialty, especially in L’Escala.
Suquet de Peix	Fisherman’s stew with potatoes and fresh seafood.
Botifarra	Catalan sausage, often grilled.
Escalivada	Roasted eggplant, pepper, and onion—served cold.
Canelons	Like Italian cannelloni, but with a Catalan twist (often turkey or pork).
Pa amb tomàquet	Bread rubbed with tomato and olive oil. The holy grail of Catalan starters.
Cremat	Rum coffee lit on fire with sugar and lemon peel.
Mel i Mató	Cottage cheese with honey—a traditional dessert.

 

Summary: What I Learned (And Why I’d Go Back in a Heartbeat)

Costa Brava isn’t just a beach paradise—it’s a culinary playground where rustic meals, fine dining, and fresh seafood share the spotlight.

If you’re into:

• Savoring slow lunches with a view

• Chatting with chefs who grew up nearby

• Tasting local wines you won’t find back home

…then Costa Brava will stick with you long after the tan fades.

For me, the best part wasn’t the Michelin stars or the picture-perfect plates (though they were great). It was the warm service in tiny spots, the rice dishes full of flavor and smoke, and the feeling that—just for a moment—I wasn’t a tourist, but part of something local and real.

FAQ

Q: Is Costa Brava good for food lovers?

A: Absolutely. From tapas bars to fine dining, the variety and quality are excellent.

Q: What’s the most famous dish in Costa Brava?

A: Many would say “Suquet de Peix” (seafood stew) or “Arròs Negre” (black rice).

Q: Are there affordable options that still taste amazing?

A: Yes! Look for “menu del día” options or small family-owned restaurants inland.

Q: Do I need to speak Spanish or Catalan to order?

A: Not really. Many places in tourist areas speak English, but basic phrases help.

Q: Should I rent a car to explore restaurants?

A: Yes. Many hidden gems are outside main towns and worth the drive.

Q: Are vegetarian or vegan dishes common?

A: It’s improving. Larger towns like Girona or Cadaqués offer more plant-based options.