The story
Perched above the Costa Brava within Finca Victoria Hotel & Spa, AlKostat del Mar brings a refined, Contemporary perspective to Catalan cooking. The restaurant is the work of chef Jordi Vilà, who reinterprets local tradition with technique, sensitivity, and an unwavering commitment to the region’s finest ingredients.
The setting itself carries history. The hotel began as an old seaside house that, in the 1960s, became a gathering place for artists, politicians, and free spirits. Long tables, endless conversations, and sunsets over the sea defined those summers. Today, AlKostat del Mar continues that spirit of generous hospitality, now in a dedicated dining space that feels both exclusive and relaxed.
Vilà’s cooking is a direct response to the Mediterranean pantry. Each plate pays homage to the sea and the earth, built from produce sourced along the Empordà coast and beyond. The menu changes with the seasons, but the approach remains constant: technique serves flavour, and presentation honours the ingredient. This is Contemporary Catalan cuisine at its most honest.
The restaurant’s reputation earned it a Michelin Recommended distinction for 2026, a recognition that aligns with the care evident in every dish. Whether it’s a seafood starter or a slow-cooked meat main, the cooking feels both grounded and precise.
AlKostat del Mar occupies a privileged spot within the hotel, with views that stretch toward the Mediterranean. The room is air-conditioned, and the terrace offers outdoor seating for warm evenings. Lunch is served, and the atmosphere is quietly elegant—no rush, no fuss.
For a more casual moment, the hotel’s Cala Bar serves creative tapas, grilled dishes, and cocktails by the pool. But AlKostat del Mar remains the anchor: a place where Catalan tradition meets contemporary sensibility, and where the memory of those long-ago summer afternoons still lingers in the air.
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