Seasonal menu. Cheese trolley. Oil and salt menu. Set meals for special occasions (Christmas, New Year's Eve, weddings, christenings, meetings and so on). Tasting menus.
The Mas Pau restaurant first opened in 1960, a result of the determination and dedication of the Reig Family. It is in a 16th-century farmhouse which has been fully restored, converted and decorated with valuable antiques to create the ideal setting for the grand culinary experience staged here.
After more than 25 years, during which it earned an international reputation, the Mas Pau Hotel & Restaurant are now managed by the prestigious duo of Toni Gerez amd Xavier Sagristà, both of them disciples of Ferran Adrià, for whom they worked as maître and head chef respectively for over 10 years at his restaurant, El Bulli.
A seasonal menu which changes four times a year and gastronomic tables d'hôte which are different every day make up the choice we offer for your enjoyment.
Closed from Sunday night until Tuesday noon both included. July and August open on Sunday night and open from 1.30 pm to 3.30 pm for lunch and from 8.30 pm to 10.30 pm for dinner.