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Spring menu


  • Aperitifs 
  • Glass of Cava Brut Reserva Castell de Perelada

Main dishes

  • Sautéed small squids with peas

  • Creamy rice with artichokes and clams

  • Wild turbot with "calçots pie"


  • "Tataki" of Angus ox entrecote with Sichuan pepper sauce

Desserts and coffee

  • “ Lemon Gyoza” with fresh mint mousse and chocolate truffle
  • Coffees or infusions & Petit fours


  • White or rosée wine "Cigonyes" or “3 Fincas” from caves Castell de Peralada
  • Waters

Price per person: 58,00 € (VAT included)*
*Only full tables.

The kitchen at the Aigua Blava

Our head chef, Lluís Ferrés, applies great creativity to the flavours and textures used in traditional Catalan cuisine to create something unique for the Hotel Aigua Blava´s restaurant. Using a combination of regional fresh produce from local suppliers with his expertise, his innovative have guests, both local and international coming back to enjoy his culinary delights year after year.  

Lluís has had an extensive career working in kitchens across Europe and in Spain. For almost twenty years he´s been the head chef at the Hotel Aigua Blava Restaurant.

Special opening promotion!

We celebrate the start of the season
with a unique promotion
More info