The story
At SiNoFos in Girona, the philosophy is simple: product, fire, territory. Chef Marc Ramos has consolidated this proposal into a live kitchen that works with seasonal, local ingredients with a Mediterranean character. The restaurant’s name, a playful Catalan phrase, hints at its unpretentious soul—a place rooted in the city’s fabric, not in fleeting trends.
The atmosphere is urban and industrial, dominated by black tones, yet warm. It’s a space that feels both modern and nostalgic, a reflection of the team’s desire to break from convention while honouring tradition. The Michelin guide describes it as “a restaurant of current line, urban and industrial,” and its recognition as a Michelin Recommended spot for 2026 speaks to the quiet confidence of the cooking.
The menu is a conversation between the Mediterranean and the grill. Dishes combine tradition with a fresh, contemporary gaze. The kitchen’s focus on high-quality product means each plate is allowed to speak for itself. From oysters cooked over the fire to a Girona beef steak tartare, the offerings are straightforward yet deeply satisfying.
The daily-changing menus, named with a wink—Cypress Hill, Action Bronson, Notorious B.I.G.—offer a curated journey through the kitchen’s best. The tasting menu, an eight-course selection of savoury plates and two desserts, is designed to showcase the full range of the team’s work. Whether with or without wine pairing, it’s an experience built on calm cooking, personality, and a distinct sense of place.
In just a few years, SiNoFos has become a destination for those who appreciate honest, well-executed modern cuisine. The live kitchen, visible from the dining room, reinforces the connection between cook and guest. It’s a place where you come not just to eat, but to enjoy a meal thought through in every detail—rooted in the local landscape of the Costa Brava, yet entirely its own.
Recognition
Ambience
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