El Salí, fusion cuisine on the Costa Brava



As time goes by, some places become part of a town or city's landscape. This is true for El Salí in Calella de Palafrugell. Full of charm and history, this place has known how to adapt to changing times.  


It was originally an establishment dedicated to salting fish, one of the oldest methods of preserving this type of food. The moment you step inside, you get the sense of how busy this place used to be.


You can still see the receptacles used to salt the fish and venturing a little further you come to a garden, which is where the cans and fishing gear were once stored. Some of them are still there.


Captura de pantalla 2016-07-06 a la(s) 12.02.15


El Salí has gone through many incarnations. During the 1950s, it was a boite or nightclub. Thirty years later, the current restaurant owners turned it into a small shopping center. The stalls mainly sold handicrafts and linen clothes.


Ten years later, in the 1990s, the space became a restaurant, which served excellent food made from market-fresh ingredients. The scorpion fish suquet and the oven-baked lamb were the star dishes.  


In 2006, the restaurant did a 360-degree turn. The new generation of owners decided to focus on fusion cuisine: Mediterranean meets Asian.


The current décor reflects the restaurant's two culinary inspirations. The interior garden is the restaurant's center. It leads to several different spaces, each one decorated with exquisite taste.


In addition to the menu, which features a Catalan classic like the noodle dish fideuá alongside Vietnamese nems, the restaurant boasts an equally excellent wine list.  It includes Jean Leon 3055 Chardonnay. An excellent choice.

Categorías: Gastronomy