Despite the fact that two of Spain’s most famous restaurants come from the region, the cuisine of the Empordà, the northeastern portion of Catalunya, is nowhere as well-known as those of other parts of Spain. Well before the region was popular as a culinary hub, three generations of the Gascons family were serving guests a wonderful mix of mountain and sea prepared in stews, suquets or a la plancha. The extensive menu allows guests to enjoy a meal that combines the best of the catch of fishing boats of Palamós along with seasonal mushrooms from the Catalunyan mountainside.