This centrally located restaurant, close to the city's harbour, offers the values of a family business that has remained true to itself, with honesty as its hallmark and a guiding principle that has remained unchanged since it opened its doors in 1969: to use only seasonal ingredients and take advantage of the quality of the nearby seafood. In fact, the fish and seafood come from the Cambrils fish market and its famous rice dishes are always made with Carnaroli rice from Molí de Rafelet in the Ebro Delta.Chef Arnau Bosch, who now flies solo at the helm of the kitchen (previously working with his father, Joan Bosch), continues to champion the idea that tradition and innovation go hand in hand in a cuisine that respects its raw ingredients. The à la carte, which is heavily focused on top-notch ingredients, is complemented by several set menus, two always available (Tradición and Degustación) and two others (Langoustine and Lobster) only available with a prior reservation.