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 land and the landscape that surrounds us. Committed to sustainability and the region, and to the extent possible, we use local products from 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. Our own garden also plays a role in each season.
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
Immersed in the landscape where we sit, the panorama from each table in the dining room is picture-postcard, with the sea and Balarés beach always on the horizon. Nature permeates the rooms, and tranquility is guaranteed. You won't need to ask for a table with a view—they all have one.
02. SPACES
An open kitchen next to our grandparents' century-old hearth, a unique table in the kitchen, and a glass-enclosed terrace with sea views that extend into the garden in summer. All with limited seating, ensuring the exclusivity and tranquility of the dining experience at Balarés.
03. CONCEPT
·A cuisine with profound respect for the product, based on traditional recipes and with a contemporary vision.
A menu (minimum ticket €60) with seasonal dishes from which you can choose.
A market menu (€70) designed by Silvia based on the market, season, and inspiration. It includes an appetizer, two starters, fish, meat, and two desserts.
· Customized menus for special occasions.
04. PRODUCT
Most of our products are locally sourced and come directly to us from their producers, fishermen, and processors. Not only do we achieve unbeatable quality, but we also contribute to a circular economy that is key to the development of our rural environment and the promotion of our territory. Our own garden also takes center stage during the season.
We aim for our project to be a promotional channel for the traditional crafts of our region and for the entire food supply that surrounds us, which, in addition to providing us with extraordinary quality, forms a circular economy that is key to the sustainable development of the rural environment in which we operate.
In 2024 we were recognized with our first SOL from the Repsol Guide, which we revalidated in 2025.
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