RESTAURANT
CONTEMPORARY TRADITION
From our restaurant's terrace, overlooking the sea, you can enjoy Silvia's cuisine, which, based on traditional recipes and with a contemporary vision, offers market-fresh cuisine clearly linked to the region and the landscape that surrounds us. Committed to sustainability and the region, we use products from our own garden and from all kinds of nearby producers with whom we establish a direct relationship, contributing to a circular economy that is key to the development of the environment in which we operate. Respecting the seasons of each product and strict control over traceability ensure an honest and sustainable offering that continually varies according to the market.
You don't need to be a guest to enjoy our restaurant.
Families with children are welcome. We do not have a children's menu, but there are options for all ages. Please respect the common areas designated for hotel guests. Ball games and the use of scooters and bicycles are prohibited on the hotel grounds.
We look forward to welcoming you to our home, a space that we hope will become your home during your visit.
01. THE PLACE
At Balarés, more than a restaurant, we have tried to create a space where you feel at home. Every detail counts.
02. SPACES
An open kitchen next to our grandparents' hundred-year-old fireplace, a unique table in the kitchen and a terrace with sea views that in summer extends to the garden
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03. CONCEPT
·A menu (60€) with seasonal dishes where you can choose different options.
·A market menu (70€) tasting style, based on local and nearby products, which Silvia designs according to the market, season and inspiration. It consists of an appetizer, two starters, fish, meat and two desserts.
· Customized menus for special occasions.
04. PRODUCT
All the products we have are local and come to us directly from their producers, fishermen and processors. We not only obtain unbeatable quality; We also contribute to a circular economy that is key to the development of the rural environment in which we are located.
Our project wants to be a promotion channel for the entire food supply that surrounds us, which in addition to its unmatched quality, forms a circular economy that is key to the sustainable development of the rural environment in which we find ourselves.
In 2014 we were recognized with our first SOL from the Repsol Guide.
LOW SEASON*
Lunch
Friday to Sunday
Dinner
(consutt)
*These schedules may vary depending on holidays and hotel occupancy.
HIGH SEASON
Lunch
Tuesday to Sunday
Dinner
Tuesday to Saturday