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Sometimes we’re happy to eat meat on a stick and sometimes we want something more. In Costa Brava, our fancy lunch at Ca l’Arpa fits into the ‘something more’ column.
Chef Pere Arpa, a culinary artist who uses local Catalan products as his palette, earned a coveted Michelin star, lost it and earned it for a second time – not an easy task to accomplish twice. We ventured to Arpa’s restaurant in the Costa Brava town of Banyoles for our ninth and final Michelin starred meal of 2016, and what a meal it was.
We started our fancy lunch with an array of starters like apple ravioli with Catalan butafara and white garlic masquerading as black ravioli. As we munched on house-made bread and ultra-bright yellow, cured butter, the courses started to arrive.
First came a surprising sardine starter with a creamy chick pea base, pumpkin seeds, black olive and tomato jam. Only one word can describe this course – saltilicious!
Next came Arpa’s signature dish of foie gras atop braised deboned pig trotters with apple purée, tapenade and candied orange. Colorful yet unctuous, this course literally melted in our mouths.
We continued with a rabbit rillette, ice cream and petit fours, all washed down with a local, organic white wine featuring xarello grapes more commonly used to make Cava.
Ca l’Arpa is located at Passeig de la Indústria, 5, 17820 Banyoles, Girona, Spain.
Fancy Lunch in Costa Brava Video
Are you wondering why the sardine starter was surprising? Watch our YouTube video and find out that and more.
About the Authors
Daryl & Mindi Hirsch
Saveur Magazine’s BEST TRAVEL BLOG award winners Daryl and Mindi Hirsch share their culinary travel experiences and recipes on the 2foodtrippers website and YouTube. The married Food and Travel content creators live in Lisbon, Portugal.