Carme Picas

Carme started cooking at Santuari de Montgrony on weekends. Farmer’s daughter combines the two activities until she begins to study at Girona School of Hospitality.

She alternates studies with work at the Racó del Francès in Ripoll, La Llar at Roses and finally works at Celler de Can Roca for three years and she makes a summer stay at El Bulli.

Together with Xavier Gubau, life and work partner, in 2000 they opened the catering El Ginjoler and in 2013 El Ginjoler a l’Hort del Rector at Sant Feliu de Guíxols.

El Ginjoler a l’Hort del Rector

Monestir de Sant Feliu de Guíxols, s/n

17220 Sant Feliu de Guíxols (Girona)

+34 620 623 454

restaurant@elginjoler.com

www.elginjoler.com

Winter:

Friday, Saturday and Sunday from 13:00 to 15:30h.

Fridays and Saturdays from 20:30 to 22:30h.

Summer:

Closed on Mondays except August, which it is open every day.

Better to check timetables on our website, where you can book directly.

Between 30 and 60€

Essential Catalan cuisine, based on Sant Feliu and Vall d’Aro orchards, fish from Palamós fish market for sustainable fishing and local meats and cheeses. We work a wine list with the least possible intervention and we prioritize small producers that we try to meet personally.

The restaurant El Ginjoler is located in the Benedictine Monastery of Porta Ferrada in Sant Feliu de Guíxols. When the weather allows it we open the Garden of the Rector, an emblematic, paused and austere space that generates well-being and surprising at the same time for its historical burden. On the other hand we have the old Refectory where the monks ate, where we serve the cool days or bad weather.

This extraordinary location gives us wings and roots to work with quality and proximity products, with a philosophy that is closely linked to the garden, on one side, and in the sea and mountain cuisine on the other.

Recipes:

Palamós prawn ravioli and broad beans with mint

Palamós prawn carpaccio on a salad of tender broad beans, lightly boiled, peeled and dressed when served with a mild vinaigrette of mint oil. Dressed with a prawn head oil. We use only the prawns of Palamós because we know that they propose a respectful fishing: ban of three months each year for the reproduction of the specie. They use a trawl system with pelagic gates that respect the seabed and use a net with larger holes

Roasted ecological chicken from Mas El Cros with local mushrooms

The organic chicken is Rocanegra from the volcanic area of ​​La Garrotxa, black leg chicken. It is a firm and tasty meat and we cook it in traditional catalan roast with “salsafins” which are a type of root with a delicate flavor and much appreciated in the Empordà, Selva, Gironès and Pla de l’Estany.

Annealing by Pauet, raspberries and biscuits

We work on Pauet’s annealing, made from organic goats, very tasty. We accompany it with red fruits from the Vall d’Aro and a spice biscuit made with organic ingredients

El Ginjoler a l’Hort del Rector