Castell Peralada

When we talk about a unique setting, we are usually referring to places such as this – a 14C medieval castle that has gradually been extended over the years to now include leisure facilities such as a museum, a stunning park, and even a casino. The traditional cuisine of the Empordà region is to the fore here, perfectly cooked and with a highly impressive subtlety of flavour. This can be enjoyed in various settings: in its restaurant, with its pleasantly updated traditional ambience; in the attractive private dining rooms housed in its towers; or on the delightful lakefront terrace. Don’t miss the spectacular trolley of cheeses selected by front-of-house manager and sommelier Toni Gerez, featuring over 50 different varieties and one of the best selections you’ll find anywhere in Spain.

A Unique Wine Cellar

• Castell Peralada boasts an extensive wine cellar that features over 1,000 different wines, including rare vintages from the region.

Culinary Artistry with Local Ingredients

• The restaurant emphasizes the use of local and seasonal ingredients, often incorporating traditional Catalan flavors into innovative dishes.

A Historic Setting

• Located within a 14th-century castle, the restaurant offers a dining experience that combines fine cuisine with a rich historical ambiance.

Signature Ingredients

• Blancmange: A creamy, delicate foundation featured in Castell Peralada's tasting menus, used alongside luxury elements to create a refined balance of texture and flavor.
• Eel: A savory, silky component that partners with the blancmange in a standout dish, reflecting the restaurant's innovative approach to pairing delicate seafood with creamy bases.
• Grape: Adds bright fruitiness and acidity to the blancmange dish, highlighting the Empordà terroir and the fusion of sweet and savory notes.
• Caviar: A luxury garnish on the blancmange dish, signaling the restaurant's high-end, sensory dining experience.
• Red prawn (Gamba roja): A key seafood ingredient in the empedrat starter, emblematic of local, high-quality seafood from the Empordà coast.
• Duck: Used in the squid dish (calamar de potera relleno de pato y calabaza) as a central filling, illustrating the land-sea gastronomic pairing that characterizes the menu.
• Pumpkin: Complementary filling with the duck in the squid dish, representing seasonal produce and local harvest traditions.
• Squid (Calamar de potera): Artisanal longline squid featured as a main component in a stuffed preparation with duck and pumpkin, underscoring craft and regional seafood.
• Tomato (Escabechado): Dried tomato prepared in escabeche, central to a modern course and paired with textures like ice cream, yogurt, and a cold watermelon consommé.
• Watermelon: Used in conjunction with the escabechado tomato dish as a refreshing, contemporary element in the course.
• Yogurt: Dairy element accompanying the tomato dish, providing creaminess and balance to the dessert-inspired components.