Tresmacarrons

The name of this family-run restaurant is an unmistakeable reference to Michelin’s stars which the French refer to colloquially as “macaroons”.Here, in a modern yet welcoming ambience, discover chef Miquel Aldana’s propensity for high-quality Catalan cuisine that is contemporary in style, adapted to seasonality and firmly connected to the surrounding El Maresme area of Barcelona province. Tresmacarrons’ culinary philosophy is based around the pleasure of a job well done and complete commitment, as demonstrated by its tasting menus (Greatest Hits and Mirando al Mar). If you like the tableware here, make sure you tell Núria Orra, the front of house manager, as she was involved in its design and production!

Seasonal and Regional Focus

• Tresmacarrons emphasizes a menu that is constantly changing, driven by seasonal and regional products sourced directly from local producers, ensuring freshness and quality.

Contemporary Catalan Cuisine

• The restaurant offers a modern interpretation of traditional Catalan dishes, blending classic flavors with contemporary techniques, showcasing a commitment to culinary innovation.

Family-Run Commitment

• As a family-run establishment, Tresmacarrons prioritizes a personal touch in its service and culinary offerings, reflecting a deep love and dedication to their craft.

Signature Ingredients

• Wagyu Catalán: This high-quality beef is sourced from local farms in Catalonia, known for its rich flavor and tenderness. It is often prepared grilled or stewed, showcasing the restaurant's commitment to regional products.
• Bacalao: The cod is featured in the traditional dish 'Esqueixada', prepared with a Pil-pil sauce. This ingredient highlights the restaurant's dedication to coastal cuisine and seasonal seafood.
• Gamba: Fresh prawns are used in various dishes, emphasizing the restaurant's proximity to the sea and the importance of fresh, local seafood in Catalan cuisine.
• Berenjena blanca: This white eggplant is paired with Parmesan, showcasing local produce and the restaurant's focus on seasonal vegetables.
• Rebozuelos: These wild mushrooms are incorporated into dishes like albóndigas, adding earthy flavors and a touch of foraged ingredients to the menu.
• Bonito: Used in the gnocchi dish, this sweet potato ingredient reflects the restaurant's innovative approach to traditional Catalan flavors.
• Sobrassada: A traditional Catalan sausage, featured in the buñuelo, which combines local charcuterie with modern culinary techniques.

Tasting Menus

• Corto: €75
• Tresmacarrons: €95
• Fiesta Mayor: €125