The story
La Marineta in Mataró delivers a refined take on Mediterranean cuisine rooted in three generations of family cooking. Pere Patuel Codina grew up rolling canelons between pots while absorbing the techniques passed down by his grandmothers, Marine and Marina. After studying at the Hofmann hospitality school, he spent a decade as head chef at El Racó d’en Freixa before helping secure two Michelin stars in Madrid.
The kitchen builds each plate around fresh produce and precise technique. A signature grilled leek salad arrives with creamy burrata, local piparres peppers, and a clear vegetable consommé. These preparations reflect the quiet sustainability recognized by the We’re Smart Green Guide’s 2026 single radish award, anchoring every dish in responsible Mediterranean cooking.
The space operates under a tapas and small plates philosophy designed for both casual lunches and larger gatherings. Wooden tables and open sightlines create an environment where groups can share multiple courses comfortably. Guests often return for the consistent execution of classic recipes served alongside modern plating choices.
Recognition
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