January 14, 2025
Vicus Restaurant
Vicus Restaurant in Pals, Spain, is a culinary gem with a Michelin Plate accolade, a testament to its dedication to excellence. A celebration of contemporary Catalan cuisine, the menu showcases seasonal, local, and high-quality ingredients, with every dish feeling like a star in its own right.
Our meal began with a soft brioche filled with spicy red tuna, kale, and almond, a beautifully balanced combination of textures and flavours. The hot sandwich featuring Fermió cheese from La Balda, Iberian ham, and truffle was comforting yet indulgent. Then came the creative pig’s trotters carpaccio, paired elegantly with big prawns from Palamós, pistachios, and pine nuts, a perfect marriage of land and sea.
The stuffed squid with butifarra de perol (a traditional sausage), vegetables, and mushrooms showcased a harmonious blend of rustic and hearty flavours. The fillet steak tartare, with a smoky hint of paprika and a golden, runny fried egg, was bold and refined. And while the 12-hour slow-roasted pork ribs, marinated with Doskiwis stout and mustard and paired with tender roasted leeks, were impressive, it was impossible to crown a single dish the star as every plate shone brilliantly.
Each dish was beautifully plated in a clean, elegant style, letting the quality of the ingredients take centre stage. With warm, attentive service and an intimate setting, Vicus offers a Michelin-worthy experience that is both memorable and deeply satisfying. Highly recommended!
Our meal began with a soft brioche filled with spicy red tuna, kale, and almond, a beautifully balanced combination of textures and flavours. The hot sandwich featuring Fermió cheese from La Balda, Iberian ham, and truffle was comforting yet indulgent. Then came the creative pig’s trotters carpaccio, paired elegantly with big prawns from Palamós, pistachios, and pine nuts, a perfect marriage of land and sea.
The stuffed squid with butifarra de perol (a traditional sausage), vegetables, and mushrooms showcased a harmonious blend of rustic and hearty flavours. The fillet steak tartare, with a smoky hint of paprika and a golden, runny fried egg, was bold and refined. And while the 12-hour slow-roasted pork ribs, marinated with Doskiwis stout and mustard and paired with tender roasted leeks, were impressive, it was impossible to crown a single dish the star as every plate shone brilliantly.
Each dish was beautifully plated in a clean, elegant style, letting the quality of the ingredients take centre stage. With warm, attentive service and an intimate setting, Vicus offers a Michelin-worthy experience that is both memorable and deeply satisfying. Highly recommended!
Vicus Restaurant
Carrer Enginyer Algarra, 51
Carrer Enginyer Algarra, 51
17256 Pals
Girona, Spain
Girona, Spain
