SEASONAL PRODUCTS
SEASONS
The name of the restaurant Seasons reflects the importance that the in-season product acquires in this gastronomic location. The Seasons Restaurant`s food philosophy is clearly focused on respecting the temporality of the produce, fresh and local.Taking advantage of each product's particular qualities is one of our basic principles, hence we have a private garden where we grow fruit and vegetables that end up on our menu. The aim is to use typical seasonal products and squeeze out all their qualities, putting special emphasis on the taste, texture and freshness using innovative techniques.
SEASONAL PRODUCTS
SEASONS
The name of the restaurant Seasons reflects the importance that the in-season product acquires in this gastronomic location. The Seasons Restaurant`s food philosophy is clearly focused on respecting the temporality of the produce, fresh and local.Taking advantage of each product's particular qualities is one of our basic principles, hence we have a private garden where we grow fruit and vegetables that end up on our menu. The aim is to use typical seasonal products and squeeze out all their qualities, putting special emphasis on the taste, texture and freshness using innovative techniques.
CREATIVITY LOOKING BACK AT TIMES GONE BY
TRADITIONAL CUISINE
The cuisine at the Seasons Restaurant is, above all, traditional. It is like going back in time, rediscovering flavours at their origins, returning to aromas that pervaded the homes of our ancestors and also recovering the whole object of working at the stoves: the enjoyment of those we cook for.This vindication of traditional cuisine is ever-present at the Seasons Restaurant in creative elaborations, modern interpretations and avant-garde techniques used by Chef Xavi Fernàndez to prepare his dishes.In this sense, Xavi Fernàndez identifies with renowned Chef Santi Santamaria, a defender of traditional cuisine that resides harmoniously with modern cooking techniques.We look back into the past recovering the authentic flavours, and realize ongoing investigations into traditional cuisine. A retrospective gaze not-forgetting the present, taking advantage of the techniques and knowledge of today's cuisine.
CREATIVITY LOOKING BACK AT TIMES GONE BY
TRADITIONAL CUISINE
The cuisine at the Seasons Restaurant is, above all, traditional. It is like going back in time, rediscovering flavours at their origins, returning to aromas that pervaded the homes of our ancestors and also recovering the whole object of working at the stoves: the enjoyment of those we cook for.This vindication of traditional cuisine is ever-present at the Seasons Restaurant in creative elaborations, modern interpretations and avant-garde techniques used by Chef Xavi Fernàndez to prepare his dishes.In this sense, Xavi Fernàndez identifies with renowned Chef Santi Santamaria, a defender of traditional cuisine that resides harmoniously with modern cooking techniques.We look back into the past recovering the authentic flavours, and realize ongoing investigations into traditional cuisine. A retrospective gaze not-forgetting the present, taking advantage of the techniques and knowledge of today's cuisine.
FROM THE BEST PRODUCERS
THE BEST PRODUCTS
With the prominence that seasonal produce is given at the Seasons Restaurant, it is almost an obligation to look for the best products on the market to be transferred into our dishes. Strong defenders of local produce, we maintain a close relationship with the smaller producers of the region, those that offer us raw material of excellent quality.We work with the best suppliers in order to offer the best seasonal produce: Balfegó tuna-fish, Illa de Riu rice, La Boella oil and Goya de Vitoria meats are clear examples. Also, fruit and vegetables from Pau Gavaldà's private orchards and vegetable garden in Riudoms; fish and seafood from the Tarragona, Cambrils and L'Ametlla de Mar fish markets; poultry from Granja Gaià, or fresh daily bread from Ca la Felisa, among many other providers.Quality, commitment, dedication and respect for a job well done are the core values defined by Seasons Restaurant.
FROM THE BEST PRODUCERS
THE BEST PRODUCTS
With the prominence that seasonal produce is given at the Seasons Restaurant, it is almost an obligation to look for the best products on the market to be transferred into our dishes. Strong defenders of local produce, we maintain a close relationship with the smaller producers of the region, those that offer us raw material of excellent quality.We work with the best suppliers in order to offer the best seasonal produce: Balfegó tuna-fish, Illa de Riu rice, La Boella oil and Goya de Vitoria meats are clear examples. Also, fruit and vegetables from Pau Gavaldà's private orchards and vegetable garden in Riudoms; fish and seafood from the Tarragona, Cambrils and L'Ametlla de Mar fish markets; poultry from Granja Gaià, or fresh daily bread from Ca la Felisa, among many other providers.Quality, commitment, dedication and respect for a job well done are the core values defined by Seasons Restaurant.
2020
NEW DESSERTS
Dark chocolate coulant with vanilla ice cream
