On the fringe of every this in the “Marisqueria Gil’s” Mario who is of a type of more current|up-to-date cooking that reveals us dishes like the foie mi-cuit in charge was also incorporated, the mousse of being escalivada with anchovies of the Escala…
Also we have an extensive card of dessert for the month sweet-toothed, of which the Sònia, daughter of the owners, who already went round for the restaurant is looked from well small, when her parents opened.