Dîner sur placeImage Credit: | https://guide.michelin.com/en/catalunya/l-escala/restaurant/la-gruta Are you familiar with the term"market bistronomy"? It is the concept created by chef Fabrice César to refer to his proposal, defined in his own words as... 'a fusion of haute cuisine and accessible prices, combining French tradition with international influences'. The centrally located restaurant, in an old stone house with several dining rooms and a charming patio-terrace, is run by the French chef together with his wife, Montse Carné, who treats all diners with the utmost care and professionalism. Here, local products with Mediterranean roots always act as a common thread, taking shape through three set menus: Bistronómico, Del Chef and Descubrimiento (from which some dishes can be enjoyed at a fixed price, like with an à la carte menu).
