The Moli dels Avis, good Catalan cuisine al'Ametlla Mar wins the gastronomic 2010

L'Ametlla de Mar. Terres de l'Ebre. Felix Llovell. The restaurant The Molí dels Avis, in L'Ametlla de Mar has been the winner for gastronomic awards every year the Association of Tarragona between gourmet restaurants visited last year. During a ceremony held on 14 January 2011, the restaurant received the gastronomic classify as the best restaurant visited in 2010 by the Association of gourmet Tarragona.   This is the story of the establishment: The Rosalia Consarnau first opened the doors to a cozy, hospitable and above all, located in the old fishing village of l'Ametlla de Mar. Occupied an oil mill of the nineteenth century. This good 35 years after Cook retired, passing the business to his son, Josep Margalef and his daughter, Juana Martin. The new generation of local reform, adapting it to new technologies and regulations, while maintaining and preserving all the original pieces, like the press, stone mill, belts, engine, rustic style with original stone walls , wooden beams, fireplace ... summer of 2006 the young couple new to reopen theMolí dels Avis. Josep Margalef has a training class starts received from his mother cook in Switzerland for 10 years and life in the family restaurant, The Windmill. Later followed cooking classes vacuum baking and cooking with high gastronomic conferences leading chefs in the country.   The cuisine begins in the Mediterranean Catalan cuisine, rice, fish, meat ... The influence of Swiss cuisine predominates on their plates to be displayed in the presentations of sauces and accompaniments. Also known revolutionary techniques and taking off on the Japanese side to a merger between the Oriental cuisine and our home. The example is the presentation of one of his specialties is the last tuna tartar Balfegó contrasts with soy, onion tender Delta del Ebro extra virgin olive oil Ametlla de Mar. Certainly this young chef is a specialist with the tuna and place eleboracions that alone justifies a visit to the establishment, such as red tuna tataky Ametlla de Mar with ginger marmalade. Other specialties include mussels style Rosalia, cuit foie flavored with rosemary and thyme made at home, monkfish rice with shrimp and clams, the sole Meuniere, the fish stew and, especially, of the chuleton Beef (1kg.-1, 3 kg.).   At dessert time, the offer is varied and tempting cuisine with flavors and textures of our ancestral past promoting the Catalan cream, cottage cheese with honey Ametlla de Mar, especially the flan from the house, etc. His wife, Juana pays attention in a pleasant dining room that we can see the beam of a ship that sank al'Ametlla Mar, many old photographs that recall the past, an old refrigerator or a sewing machine. She also works as sommelier and takes care of the cellar in which there are about 30 references, mainly from the Tarragona area. The restaurant offers a menu for 45 euros and 62 euros for a tasting menu. The house wine is recommended Flor de Mayo, the DO Montsant. Address: Andreu Llambrich, 74 (pedestrian area). L'Ametlla de Mar 43860. Hours: 1.00pm to 3.30pm and 20.00 to 23.00. Closed Wednesday and November. Credit cards: Master Card and Visa. Services: Air conditioning. Dining room for 28 diners.  

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