• LLAGOSTI RAPITENC (Prawn from Sant Carles de la Rapita), is the main product of la Rapita's cook. Our variety's characteristics are black and tough eyes, a robust musculature and a brilliant outer carapace without black spots. It lives in shallow waters. It has nocturnal habits and spends most part of the day inside the sand. Delicious all time, sublime in summer, it is cooked in every techniques: fried, flambeed, boiled, with rice and Suquets. You must taste it!
    • L'OSTRA DELS ALFACS (Oyster of Alfacs). Our oyster is long and narrow, and acquires the qualities and the characteristics of the water in which lives. L'ostra dels Alfacs is a good starter accompanied by a brut cava glass.
    • GRUMOL o cloissa fina (clam) is highly appreciated in cuisine. They are prepared raw, grilled, cooked and with rice and Suquets.
    • MUSCLO (Mussel), this mollusk is one of the more appreciated products of the Alfacs Bay. It benefits from the biological wealth of its waters. It outstands for the delicacy of its flesh, tasty and with a tough consistence. It is prepared in multiple ways, and also with rice and Suquets.
    • GRILLED FISH, The best way of tasting the freshest fish from the market is grilled. This way we enjoy to the fullest the flavor and texture of sole, snuff, hake, prawns and squids.
    • GRILLED SHELLFISH, Alfacs Bay is famous for the excellence of the shellfish that offers. Remember to try our grilled prawns, Norway lobsters, clams and mussels. It is an unforgettable experience for the senses.
    • ORTIGA DE MAR, is a sea anemone which is fried after being coated with rice flour. It has a very special and unique taste and we recommend it to everybody that enjoys tasting new products. Ortigues are the perfect appetizer.
    • TELLERINA (coquina clam), is a clam shaped more or less triangular. The outer of the shell is shiny white colored and the internal is violet. As its flesh is fine and tasty, it is highly valued. Summer is the best time to consume it. It is usually prepared in an earthenware pot or saute in a frying pan. It is ideal as an appetizer.
    • El CANYUT (Razor clam), belonging to the family of razor clams, lives in the seabed sand. The way to pick them off consists on dropping salt inside the underground burrows where the canyuts inhabit. They are usually served grilled, with a trickle of olive oil and sprinkled with minced ail and parsley. They are very pleasing to the palate because of their taste and texture.
    • ESCAMARLA (Norway lobster), is a crustacean with many legs, two strong claws and a strong and flexible pink carapace. They carry eggs in Spring, and Summer is the best time to consume them. Its meat is fine and very tasty.
    • GAMBA ROJA (Red shrimp), is the queen of the shrimps. It has a powerful taste and a tough flesh that enhances rice, the Suquets, the bouillabaisse, the zarzuela... They are delicious fried and also grilled sprinkled with flaky salt. Red shrimps are more full of flesh in Winter, and in Spring they are full of eggs.
    • LLENGUADO (Sole), is the king of the flat fishes because of its culinary virtues. It can be caught at any time of the year, but the best time to consume it is in March and April. Soles inhabit sandy or muddy seabed sediments.
    • XIPIRO or calamarsets (Baby squid), is a cephalopod that stands out for its gastronomic value. It is caught at any time of the year, although it is in summer and during the months of July and August when it is more appreciated. They are the juvenile squids.
    • PAELLA, Fish rock broth and crustaceans, garden vegetables and the unique rice from Delta de l'Ebre are the base of our paella dish. Norway lobster, prawns, clams and mussels of the Alfacs Bay crown our rice, which is medium rare cooked and has loose grain.
    • LA GALERA (king prawn), is a long sandy seabed's crustacean, very pale, almost transparent, which turns red when is cooked. It has two black spots in the queue that can get mixed with the eyes. Its flesh is very tasty and highly valued to prepare rice and fish Suquet (stew). It often is eaten fried or grilled too. It is in winter when king prawns are more full of flesh, and in Spring they are full of eggs.