Quatre Molins

The story

Quatre Molins: Michelin-Starred Dining in Cornudella de Montsant, Spain

Chef Rafel Muria and His Roots

Born into a family of beekeepers in El Perelló, Rafel Muria graduated from Barcelona’s Hofmann School in 2012. His career took him through Michel Bras in France, Villa Maiella in Italy, and eventually to the position of second chef at L’Atelier de Joël Robuchon in Paris. In 2021, his work at Quatre Molins earned a Michelin star, which the restaurant still holds today. Muria’s cooking is described as daring, restless, and brave – a contemporary cuisine tied to the landscapes of his homeland and his Ebro Delta and beekeeping roots.

The Concept and the Space

Quatre Molins offers two tasting menus: “Els Nostres Pensaments” (Our Thoughts) and “La Nostra Essència” (Our Essence). Both are rooted in the territory and Mediterranean cuisine, with nods to French techniques and healthy Asian delicacies. The dining room draws inspiration from the world of wine, combining wrought iron and wood to evoke wine barrels, while the energy of bees and the precision of a hive inform the atmosphere. It is simple, welcoming, and connected to the land.

Standout Dishes

The menus change with the seasons, but highlights include a Royal of Sangatxo de Tuna (the winning dish of the Balfegó Tuna Competition), ravioli of scampi with foie sauce, and a coulant based on Michel Bras’s 1981 recipe. Other courses feature artichoke with clam and Mediterranean herb oil, aged tuna with eggplant and miso, and a hare royal with honeycomb, guanciale, and wild herb sorbet. A dessert called “El Rusc” (The Hive) rounds out the experience.

A Michelin Star in the Priorat

Quatre Molins holds the only Michelin star in the Priorat region, a testament to Muria’s technical skill and creative freedom. The restaurant’s Asian and French influences are woven seamlessly into a menu that celebrates local products from Priorat and the Ebro Delta. The result is a meal that feels both adventurous and deeply connected to place.