The hotel's restaurant is a perfect place to enjoy cuisine based on the region's produce, known for its high quality, resulting in a menu with a clearly Mediterranean flair.

The warm atmosphere created by the restaurant's decoration as well as the polished service, preparation and presentation of the dishes offered, make Bon Retorn Restaurant a reference for both residents of and visitors to the l'Alt Empordà area, not to be missed.

The menu of exquisite dishes changes four times a year in order to take advantage of seasonal products when they are at their best.

The restaurant has three large dining rooms with a capacity for up to 250 people allowing for the celebration of events and banquets in a setting of extraordinary quality and professionalism.

The restaurant is open from 13:00 h. to 15:30 h. and from 20:00h to 22:30 h. and remains closed on Mondays at midday and during the month of February for vacation.

Foie-gras "demicuit" with apple and figs compote

Mushrooms cream with asparagus pie and    rosemary oil

Pig trotters carpaccio with foie and vegetables    vinaigrette

Ravioli with vegetables and courgette and    chestnuts sauce

Anglerfish, Dublin Bay prawns, clams and    asparagus with Romesco sauce

Duckling magret with apple and orange jam

Cold fruits soup

Chocolate soufflé with orange crème and nougat    ice cream

Mini-Irish coffee

Marinated salmon in sweet pepper vinaigrette and pine nuts

Truffled foie-gras "demicuit" with figs, Sauternes gelée and mango compote

Salt cod carpaccio with mushrooms

Beef carpaccio with foie and truffle

Seasonal salad

Quail and broadbeans salad with red fruits vinaigrette

Tudela head lettuce stuffed with smoked salmon and goat's cheese

"Escalivada" salad with anxovies vinaigrette

Salad with lobster and vegetables

Serrano Ham

Fish Soup

Pumpkin soup with asparagus and romarin oil

Assorted grilled greens with romesco sauce

Shellfish stuffed sprouts

Salt cod cannelloni with Nolly sauce

Paella

Mushrooms and parmesan

Rissotto with Duck liver

Fideuada (vermicelli noodle paella)

Salmon with asparagus sauce

Salt cod with Santa Pau white beans and "sanfaina"

Sole fillets with prawns in sidra sauce

Anglerfish in garlic cream with courgette purée, truffle and mushrooms

Steamed hake with green sauce and clams

Baked fish

Grilled assorted fish

Sea bass with potatoes in Riesling sauce, and pine nuts

Gilhead (bream) packed in salt and baked

Grilled Roses prawns

Griddled lamb chops

Pig trotters with Dublin Bay prawns and foie

Rabbit with snails

Duckling magret with apple and orange jam

Duck liver in "Garnatxa" sauce

Porc fillet in sobrasada sauce with goat's chesse

Ostrich tenderloin with red wein sauce and onion jam

Veal cheek with truffle parmentier

Veal entrecote with mustard sauce

Orange in Bourbon sorbet

Catalan crème

Fresh pineapple carpaccio with coriander and lemon sorbet

Catalan crème ice cream

Cacao biscuit with three crèmes

White chocolate ice cream with strawberries and garnatxa wine

Sweet vinegar ice cream with strawberries in pink pepper

Tiramisú

Hazelnut cake

Chocolate and rosemary crème with vanilla mousse

Figs in port wine with vanilla ice cream

Chocolate soufflé with orange crème and nougat ice cream (15 minutes)

Open from 13:00 h. to 15:30 h. and from 20:00h to 22:30 h.
And remains closed on Mondays at midday and during the month of February.