Pont Vell

The story

Pont Vell in Besalú: Family-Run Catalan Restaurant with Michelin Recommendation

Tradition and Modernity at the Foot of a Romanesque Bridge

Pont Vell opened in 1981 in the medieval town of Besalú, at the foot of its iconic 11th-century Romanesque bridge. Founded by Núria Boleda and Artur Mercadé, it is a family story that began with the parents and continues with the children. Today, the restaurant is run by three hands: Núria, her daughter Anna Mercadé in the dining room, and Anna’s partner, Robert Mora, as head chef. Together, they maintain the balance between tradition and modernity that founder Artur always sought. The restaurant’s Michelin Recommended status reflects the quality of this enduring vision.

A Cuisine of Product and Seasonality

Chef Robert Mora, who trained at the Girona Hospitality School and completed stages at El Celler de Can Roca, La Fonda Xesc, and restaurants in France, England, and Italy, has led the kitchen since 2012. His time cooking alongside Artur Mercadé deeply influenced his approach. Mora’s cooking is a continuation of the family philosophy, redefining some dishes and introducing new ones while always prioritising the product and its seasonality. He visits the Banyoles market weekly to select the best ingredients. The cuisine is rooted in classic technique, with each dish crafted to make the stay a special moment. The Spring 2026 menu is currently offered.

Ceramics and Wine

The restaurant’s aesthetic is completed by the ceramics of Núria Boleda, a professional potter who designs and creates many of the plates and bowls used in the dining room. Sommelier Anna Mercadé selects the wines, caves, and liqueurs, with a dynamic list that includes new references and a varied selection of mid- and high-range wines by the glass, served with a Coravin system.