Quatre Molins

Given his unique nickname, it would be a surprise not to have heard of Rafel Muria, the so-called “honey chef”, for whom this natural product is much more than a fad, given that his family have been involved in beekeeping since 1810 through their company artMuria. In this simple restaurant, this chef who trained in renowned restaurants in Spain, France and Italy focuses on creative cuisine of a high level which he showcases via elaborate dishes involving the discreet use of honey to add balance and stability. He offers a choice of two tasting menus (Espectáculo and Gran Espectáculo), as well as three stand-alone dishes that are representative of his cuisine and can be ordered as an extra: his famous tuna roe royale with pear compote, crayfish ravioli with a foie gras sauce and black truffle, and, for dessert, the “Coulant” with vanilla ice-cream (a Michel Bras recipe dating back to 1981). The excellent wine list focuses on estates from the Montsant and Priorat areas.