Casamar

<p>The Costa Brava has a particular way of organizing itself around small, protected coves. Llafranc is one of the quieter ones: a horseshoe bay backed by low hills, with a fishing-village scale that the larger resort towns north and south of it have long since abandoned. In that setting, the dining room at Casamar occupies a position above the beach with sightlines across the water, the kind of room where the view does real work before a single dish arrives. The physical environment here is not incidental to the experience; it frames a style of cooking rooted in what the local coast and surrounding Girona countryside produce.</p><h2>A Family Format, a Mediterranean Logic</h2><p>Multi-generational restaurant families in Spain tend to follow one of two trajectories: they calcify around a fixed formula, or they absorb new technique while holding the original culinary logic intact. Casamar, passed from one generation to the next within Hotel Casamar, belongs to the second category. Chef Quim Casellas works from a foundation of traditional Mediterranean cooking, applying contemporary method where it sharpens rather than replaces the underlying flavours of the region.</p><p>That distinction matters along this stretch of coast. The Girona province sits at one end of Catalonia's most concentrated fine-dining corridor: <a href="https://www.enprimeurclub.com/restaurants/el-celler-de-can-roca-girona-restaurant">El Celler de Can Roca in Girona</a> is thirty kilometres inland, and the broader region has established its own culinary identity distinct from the more internationally mediated cooking of Barcelona. The approach at Casamar is less maximalist than what you find at three-Michelin-star operations like <a href="https://www.enprimeurclub.com/restaurants/cocina-hermanos-torres-barcelona-restaurant">Cocina Hermanos Torres in Barcelona</a> or the avant-garde programs at <a href="https://www.enprimeurclub.com/restaurants/diverxo-madrid-restaurant">DiverXO in Madrid</a>. It operates in a register that is more concerned with place than with provocation, a coherent editorial choice given the context.</p><h2>The Menu: Rice, Produce, and Local Reference</h2><p>The à la carte at Casamar is structured around the kind of ingredients that define northern Catalan cooking at its most direct: white asparagus with hollandaise, aged pork rib, and dishes that use puffed rice and caviar to gesture toward refinement without abandoning their regional anchoring. A dedicated section of rice dishes sits within the à la carte, which is an unusual formal commitment in a restaurant of this price tier. Rice cooking at this level in Spain is typically a Valencian preoccupation, the presence of a focused section in a Costa Brava context reflects both the Catalan relationship with arroz dishes and a deliberate menu architecture decision.</p><p>Alongside the à la carte, two tasting menus run in parallel: Punta d'en Blanc and Degustación. The dual-menu structure gives the kitchen room to operate at different registers for different kinds of visitors, those eating à la carte on a lunch stop along the coast, and those who have arrived specifically to eat at length. This is a practical format that many destination restaurants in Spain's smaller resort towns have adopted as a way of serving both local trade and dedicated food travelers without compromising either.</p><h2>Where Casamar Sits in the Spanish Fine-Dining Field</h2><p>Spain's fine-dining field is heavily concentrated at its upper end. The restaurants that command international attention, <a href="https://www.enprimeurclub.com/restaurants/arzak-san-sebastian-restaurant">Arzak in San Sebastián</a>, <a href="https://www.enprimeurclub.com/restaurants/azurmendi-larrabetzu-restaurant">Azurmendi in Larrabetzu</a>, <a href="https://www.enprimeurclub.com/restaurants/mugaritz-errenteria-restaurant">Mugaritz in Errenteria</a>, <a href="https://www.enprimeurclub.com/restaurants/martin-berasategui-lasarte-oria-restaurant">Martin Berasategui in Lasarte-Oria</a>, <a href="https://www.enprimeurclub.com/restaurants/aponiente-el-puerto-de-santa-maria-restaurant">Aponiente in El Puerto de Santa María</a>, and <a href="https://www.enprimeurclub.com/restaurants/quique-dacosta-denia-restaurant">Quique Dacosta in Dénia</a>, operate with resources and ambitions that make direct comparison with a coastal family restaurant misleading. Casamar's comparable set is different: it belongs to the stratum of well-regarded regional restaurants where execution, produce quality, and a clear sense of place matter more than creative spectacle.</p><p>The recognition record is consistent with that positioning. Casamar holds a Michelin Plate in both 2024 and 2025, the guide's signal of a kitchen meeting sound culinary standards. More specifically, it ranks #472 in the Opinionated About Dining 2025 Classical Europe list, a ranking that positions it within a large but vetted field of European restaurants committed to traditional technique and regional identity rather than high-concept innovation. A Google review average of 4.7 across 889 reviews reinforces the consistency signal, volume at that score level suggests it is not just performing for critics.</p><p>Casamar occupies the opposite end of that spectrum deliberately, and the OAD classical ranking confirms that positioning.</p><h2>Planning a Visit</h2><p>Casamar is located at Carrer del Nero, 3 in Llafranc, Girona, operating within Hotel Casamar above the bay. The price tier sits at €€€, which places it above casual coastal dining but below the tasting-menu-only operations that define Spain's upper fine-dining bracket. Llafranc itself is a small village most easily reached by car from Girona or Palafrugell; the bay has limited parking in high season, so arriving by late morning for lunch or at the start of evening service avoids the worst of the summer congestion. <a href="https://www.enprimeurclub.com/restaurants/atrio-caceres-restaurant">Atrio in Cáceres</a> and <a href="https://www.enprimeurclub.com/restaurants/ricard-camarena-valencia-restaurant">Ricard Camarena in València</a> are worth noting for readers building a wider Spanish itinerary around restaurants that share a similar commitment to regional produce and traditional roots.</p>

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