Our gastronomic proposal
Mediterranean cuisine and ethics
Near the sea, near the product
Our gastronomy originates from the Mediterranean and from a way of looking at the territory with respect: allowing what the land and the sea offer us to be the foundation of our dishes. At Bistró del Mar, the table is enjoyed with awareness, through the senses.
The spaces of the Restaurant
Sala Bistró del Mar
Spacious dining room, bright and airy, where breakfast awaits you, one of the best moments of the day. Open also at noon and at night.
Sala Villa Teresita
Large windows with sea views and light that changes throughout the day. It is named Villa Teresita, the house where the hotel was founded in 1907. An elegant lounge, ideal for celebrations.
The Terrace
Open from spring to autumn, completely outdoors, with food and dinner service. During the winter you can enjoy the bar.
Our Pan de Xeixa
Refried flour and baked bread just a few kilometers from the hotel
The xaija is a traditional wheat from the Mediterranean, almost forgotten during the 20th century, when the fields were filled with more productive varieties. We have recovered it and today it is being cultivated again.
At Bistró del Mar we serve bread made with this flour, baked in Fleca de Jordi in Palau Sator. The bread bears the CCPAE seal, the Catalan Council for Ecological Agricultural Production, which guarantees organic production, without pesticides or synthetic fertilizers and with periodic controls.
The hotel also has its own certified gardens and crops.
Thermopolium
In the ancient Greco-Roman world, a thermopolium was “a place where something hot was sold,” a place with food ready to be consumed.
At Hostal Empúries we are reviving this tradition. From Wednesday to Sunday, from 13:00 to 17:00, the Thermopolium invites you to discover Greco-Roman cuisine with contemporary techniques and today's products.
Gifts