Cullera de Boix can taste traditional dishes but with a modern twist on fittings and in cooking and food preparation. Matarrodona Chef - Chef trained at the cooking school pretigiosa Hoffmann and the chef Jean Luc Figueres - are recommended as a main course different types of rice dishes, risottos or fideuá delicisosos.
Among the latter, a variety of fresh fish and prime beef. You will also find hot and cold starters and dishes suitable for vegetarians. Whatever your choice, they can always go with a good wine, selected from our cellar that features more than 200 types.
Besides the menu, which changes every season, and menus for groups, the restaurant offers a different menu at lunch Monday through Sunday, with first and second course, dessert, bread and drink included. Cullera de Boix also thought of the little ones, offering two different types of "children's menu, every day at noon of the week.