Vell Papiol

After visiting the Iberian ruins in Calafell, we decided to eat at this charming little restaurant and order their Menu Ibero.

We started with lentils and anchovy “garum,” a salad of green sprouts, fresh herbs, coconut, leek, wild garlic, grains (millet, spelt, and oats) and blue fish from the local waters.

Then, we had wild-caught fish from Adarró (an ancient Iberian village once located in what is now Vilanova) cooked papillote-style in the oven with white wine, fennel, and peppers, and a suckling lamb leg stuffed with nuts and dried fruits and served with its own juice scented with mountain herbs like rosemary and thyme.