La Bòbila

Flip

What used to be an industrial ceramics factory has transformed into a restaurant with fusion cuisine that offers the best of Mediterranean and Japanese food. Passersby, travellers and residents alike stop at Bòbila to enjoy their delicious food and beautiful space that includes an outdoor terrace.

The owners, Josep Maria and Susi, are responsible for the space constantly changing while Judith, in charge of the restaurant, manages the cuisine on offer. In the kitchen you’ll find Max, a chef whose Philippine roots influence the ingredients in the kitchen.

A year ago this team decided to add various Mediterranean dishes to what was a strictly sushi menu. It’s become one of the only places along Costa Brava with high quality sushi alongside local cuisine. Try the melt-in-your-mouth prawn nigiri, served with soya sauce, fresh ginger and a salmon roe mayonnaise. The vegetable tempura is made with ingredients that come straight from the garden to your plate and is fried to the point of perfection. For those who prefer Mediterranean flavours, you’ll be captivated by the texture and colours of the salmon with guacamole. The seared steak served on a bed of wild rice is another winner. Both are made with high quality ingredients and come in generous portions.

The desserts are all made by the same chef, who has mastered the traditional local recipes. The tatin, with its thin and crisp base that’s topped with a baked apple, meringue ice cream and a sprinkle of cinnamon, is probably the favourite dessert among regulars of Bòbila. Chocoholics can’t go wrong with the molten chocolate cake or their artisan truffles.