Miramar

The story

Miramar Restaurant Llançà – Two Michelin Star Seafood on the Costa Brava

Miramar: Where the Mediterranean Meets the Pyrenees

In the coastal town of Llançà, where the eastern Pyrenees descend into the Mediterranean, Miramar has evolved from a simple 1939 boarding house into a destination for two-Michelin-starred seafood cooking. Chef Paco Pérez and his wife, maître Montse Serra, lead a restaurant defined by its intimate relationship with the sea—what they call the "Mar d’Amunt."

The menu, a tasting journey called "Memoria, Territorio y Cultura," draws directly from the surrounding waters and landscape. Dishes progress from marine tartlets and seaweed preparations to grilled clams and rice cooked with squid ink, shrimp, and seaweed. The fish changes with the daily catch from local fishermen. A separate "Menú MAR" explores even deeper creative territory with bivalve ice creams and dishes inspired by the textures and forms of the coast.

Miramar holds two Michelin Stars, a recognition it has maintained since 2010, and three Repsol Suns. The philosophy, as the restaurant states, is rooted in sustainability: a kitchen garden supplies herbs and vegetables, local fishermen use traditional methods, and waste is minimized through fermentations and techniques like garums and misos. The connection to the Alt Empordà is not a marketing line but the foundation of every plate.

Montse Serra's warmth in the dining room balances the technical precision of the kitchen. She has been recognized with the National Award for Head of Service (Premio Nacional de Jefe de Sala) in 2025. Together, they create a seafood-focused experience that feels both deeply local and quietly groundbreaking.