Xavier Fabra Fernández
I have fond childhood memories of trying to help my mother stir the Catalan Cream but causing it to stick to the bottom of the pot. I can still feel the touch of the humid bread in my hands when I would help her make meatballs for the stew. During these hours spent next to my mother’s skirt, a passion and love for the kitchen was created within me.
Aromas and flavors, and the magic of the kitchen, along with meeting prominent chefs made me decide one day that for my whole life I wanted to be a cook.
Quintaforca hosts you in a restored house from the century XVIII which is situated in a rural district, surrounded by infinite vineyards. Three separate traditional styled dining rooms contrast with the modern design of the kitchen, creating a unique atmosphere for customers. It is a place where we intend to briefly stop time. With a capacity of 24 diners. Quintaforca is a small restaurant with a big kitchen.
For our kitchen, we take the best products from the farmer, the fisherman and the winegrower, straight from the Tarragona land. We exponentiate the seasonality of the products and we promote the subtlety of discovering, day by day, the evolution of the dishes, depending on the season.
With this mosaic we pretend that people will be able to discover all of the land and its corners, as it is presented in a traditional cuisine but in modern way.
We have created a taster menu to seduce you and to make you stop time for a while, and just enjoy your meal.
For us, life is something that passes by between meals and good company.
We have a small cellar of fresh beer and wine from Tarragona, made with natural, biodynamic and ecological wines.