The story
Les Corones, in the coastal town of l'Estartit, is a restaurant built around a single, precise technique: grilling fish over a custom-made charcoal grill. The story begins in Getaria, in the Basque Country, where founder Pere Miquel Carreras trained at the renowned restaurants Elkano and Astillero. There he learned the art of cooking fish over fire, and there he commissioned the very grill that now sits at Les Corones. The restaurant’s name, meaning “the crowns,” hints at the pride it takes in this lineage.
The menu is anchored by fish from the nearby Mediterranean and, occasionally, from colder northern waters—always chosen for freshness and quality. Turbot, corballo (croaker), and monkfish appear regularly, grilled to a texture and flavour that the restaurant describes as “unique.” A recent seasonal menu, the “menú del sonso” (a local fish), featured starters of mussels and sonso a la andaluza, followed by a choice of grilled turbot or other fish, and finished with house-made desserts like Tatin with Girona apples or cheesecake. The kitchen also offers meat options, cooked on the grill or in the Empordà style. Desserts are made in-house or sourced from local artisans.
Les Corones sources ingredients from within the Montgrí, Medes Islands and Baix Ter Natural Park and the surrounding Empordà coast. The wine list focuses on DO Empordà bottles, chosen to complement the grilled fish. The restaurant has also been recognised for its commitment to sustainability: in 2025 it was named one of the ten most sustainable restaurants on the Spanish peninsula by Ecovidrio, for efforts in reducing energy and water use and minimising waste. That dedication to the environment is woven into the daily work, alongside the pursuit of quality.
The result of this focused approach—respect for product, mastery of the grill, and a calm, relaxed setting—has earned Les Corones a recommendation in the Michelin Guide. It is a place for adults who appreciate honest, well-executed cooking, served with professional warmth. Whether you come for a whole grilled turbot or a plate of the day’s catch, the experience is grounded in the traditions of Getaria and the flavours of the Empordà.
Recognition
Details
Location
