Lluís Ferr és , born in 1963, has been working with us for 10 seasons and uses all his creativity so that you can enjoy the most exquisite combinations of tastes and textures, without forgetting the basis of our cuisine and our traditional dishes.

His long professional career has taken him to kitchens throughout Spain and Europe:

• Restaurant Akelarre in San Sebastian, with Pedro Subijana
• Bodegón in Madrid, with Pedro Subijana
• Hostal Sant Pere, in Canillo (Andorra)
• Restaurant Boix, in Peramola
• Hotel Sa Punta, in Pals
• Restaurant Paul Boucouse, in Lyons
• Restaurant of Hotel Ritz, in Madrid
• Restaurant of Hotel Jardins de Sens, Montpellier, with the Pourcell brothers
• Gastronomy fairs in Sweden, Berlin, Milan, London, etc.