Jaume Subirós, the chef and owner of this smart roadside hotel-restaurant 1km north of Figueres' centre, is a seminal figure of the transition from traditional Catalan home cooking to the polished, innovative affair it is today. Local, seasonal ingredients star on the menu, which may feature highlights like salted Roses shrimp, roasted rabbit, or a salad of figs, goat's cheese, mint and pistachio.
There are also appealing, classic rooms for sleeping off the gastronomic indulgence (double €70 to €105).