Francesco Castelfranco

Cook and owner, with italian nationality. Graduated in Physics in 2008, he decided to make a change in his life entering in the world of kitchen. He spendt his experience in many restaurants, some with Michelin star; working and studying he approached the craft homemade pasta, that soon became the kernel of his kitchen.


Carrer ciutadans 18

08397 – Pineda de Mar

Tel. 675983835

Wednesday – Sunday 13.00h – 15.00h

20€ – 30€

Small restaurant situated in the historical part of Pineda de Mar, near the St. Maria Church. It is located in an ancient building (18th century) with wonderful stone walls, which create an intimate atmosphere.

The Ragù was born as the dream of an italian couple, who see in Pineda e Mar the perfect place for their future.

The menù is focused in valorization of the territory: vegetables and fish from the maresme coast, wine from D.O. Alella, meat from Ripolles. So it comes from the idea of fusion: a conection between the italian roots and the Pineda de Mar products. At Ragù tradicion is a always changing flow, not on hard, immutate block; the tradicion as the encounter of different cultures.

It is a pleasure discover a common history between Catalunya ad Italy, that reflects itself in the kitchen too.


Tagliatelle Ragù

In Italy we call “Ragù” the bolognese sauce, this is also the name of our restaurant.
The reason is: this dish goes deep in to our roots, Modena in Italy wear it is part of tradicion. The cook have learned it from a great local cook (Milena Marchi),an then began his passion for cooking. We make it with local products, and the pasta as all the others in Ragù, is completely homemade.


Ragù Restaurant is located 700m far from the beach, so the fish is essential. We use, with the exception of codfish, only local products comming from the port of Arenys de Mar. The monkfish is cooked sous vide, then glazed with vegetables stewed in a broth, made with the heads of the same monkfish, with a kick of saffron.

Chocolate Semifreddo

We always enjoy our selves surprising customers with this classic dessert that as a texture between an ice cream an a mousse. It always make chocolate lovers go crazy! In this season we put homemade oranges in syrup, because a friend of ours has an orange tree , particularly generous.