Le Poisson Rouge

The story

Le Poisson Rouge Port Vendres | Coastal Mediterranean Dining

The Chef and the Kitchen

Le Poisson Rouge in Port Vendres serves a modern Mediterranean cuisine shaped by chef Elmi Rejichi-Lubrano. He draws directly from his native Catalan roots while collaborating with manager Eugénie Cebrian to streamline daily operations. The kitchen favors straightforward techniques that highlight seasonal catch and regional produce. This dedication to coastal flavors recently secured the restaurant’s inclusion on the 2026 Le Fooding roster.

Shared Plates and Vermouth

Guests typically begin their meal at the rooftop Bar Rouge, which functions as a vermutaria during peak season. The house vermouth arrives chilled with a citrus zest swirl and a side of anchovy stuffed olives. A rotating selection of cold tapas encourages diners to pass dishes around the table. This casual approach to Mediterranean cuisine thrives when shared slowly beside the harbor.

Terrace and Sea Views

The raised terrace extends along the quay, offering unobstructed sightlines to the water. Sunlight catches the outdoor tiles while afternoon breezes carry the scent of salt and grilled herbs. Diners linger over early evening cocktails before moving into the main dining room for later courses. The quiet maritime setting frames every dish served on the white linen tables.