The story
Terram brings contemporary Catalan cuisine to the heart of Girona's Barri Vell, guided by chefs Adrià Bou and Nicolas Dieguez. Their kitchen operates on a foundation of stone, fire, and local produce to build dishes that are technically precise while remaining deeply tied to the territory. This dedication to seasonality and product sensitivity secured three radishes from the We're Smart Green Guide in 2026.
The culinary offering splits into a seasonal carta and two tasting paths that showcase Catalan cooking at its most focused. Diners can select the Menu Radicular for 67 euros or step up to the Menu Radical at 85 euros, both structured as complete journeys through the region's best ingredients. A curated list of regional wines and cava rounds out the experience, pairing each course with appropriate terroir.
The dining space keeps an intimate scale, creating a calm atmosphere where the rhythm slows and attention lands on the food. Service matches this tone, feeling welcoming and direct rather than stiff, which reinforces the restaurant's focus on human connection. Terram welcomes guests Tuesday through Sunday for lunch and dinner, inviting visitors to pause and enjoy detailed plates in a setting built for conversation.
Recognition
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Details
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