Citrus del Tancat

If you happen to have at your disposal an estate with plenty of history, an attractive small hotel (Tancat de Codorniu) surrounded by landscaped grounds, over 2 000 fruit trees (mainly orange, hence the name Citrus) and a large organic vegetable garden, you have the cornerstones of a project that is steeped in the local region. Here, the gastronomic cuisine comes courtesy of young chef Aitor López, who flies the flag for Mediterranean cooking that is based around locally sourced ingredients from the Ràpita fish auction and the Ebro delta, with a constant nod to Catalan and Valencian recipes that result from the restaurant’s location straddling both regions. His delicate cooking, including dishes such as roasted onion with langoustine and fish suquet, is centred around three tasting menus: Lo Canar, Montsià, and Sol de Riu. At the entrance to the estate you’ll find a second restaurant called Els Jardins del Tancat offering more straightforward cuisine based around rice dishes and grilled fish.

Note: Based on the provided sources, Citrus del Tancat currently has 1 SOL Repsol; there is no explicit confirmation of a Michelin star in these sources. Here are three noteworthy aspects:

Multisensorial dining experience with a dedicated, cross-disciplinary team

• Led by chef Aitor López, the team covers cooking, sommelier expertise, and dining room service to create a five-senses experience that aims to immerse guests beyond the plate.

Strong commitment to local, fresh, and ecological ingredients

• Citrus del Tancat emphasizes proximity products, with some ingredients sourced from local producers to ensure high quality and sustainability.

Tasting menus with curated wine pairings and explained dishes

• Offers tasting menus such as Sol de riu and Montsià with optional wine pairings, and staff provide explanations about dishes and ingredients to enhance the dining narrative.

Signature Ingredients

• Orange (Citrus): Grown in Citrus del Tancat's own orchard of over 2,000 fruit trees, with a focus on oranges that provide bright, seasonal citrus notes and a direct link to the restaurant's name and terroir.
• Ecological garden produce: Harvested from the property's organic garden, delivering fresh vegetables and herbs that emphasize sustainability, seasonality, and proximity sourcing.
• Local, nearby-producer ingredients: Sourced from nearby farmers and artisans to ensure high quality, traceability, and a strong sense of place in each dish.