La Masía Restaurant First stage (1955-1962):

57 years of history of La Masía Restaurant. It all started with the “Tren petit” (small train). Stop for a glass of wine and something to fill up the tummy of those travelers, who tired, asked to eat and drink. A cold cut  stall that has become over the years in the Congo.

 

Second stage "El Congo":

The Congo, named for the classic heather umbrellas in the vicinity, was located about 200 meters from the current La Masía Restaurant. There, the people of the region met with visitors from all over to eat the first chickens “al ast” that were served on the Costa Brava, under the heather umbrellas and accompanied by a soft drink.

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The current restaurant: 

It is a classic of the welknown Empordà cuisine. Throughout the year you can taste different rice dishes, fresh fish, “gambas” from Palamós and meats braised with oak charcoal. Homemade dishes, mushrooms and game cuisine with wild boar and partridge during the fall and winter. Of course, the calçots, pioneers in serving them in Girona where you can taste them from January to March. A careful seasonal cuisine which combines the quality of some of our food with traditional cuisine, which does not hide the vanguard of the Restaurant and the Winery. Snail specialty all year round. In our menu you will find all the specialties, daily menu and seasonal menus.