Still haven't tried mantis shrimp? Well, look no further, because these Mediterranean crustaceans are all the rage, and here, during the season (February and March), they usually offer a themed menu.The restaurant is in an old restored flour mill and is now dedicated to the culture of locally sourced produce. It is no surprise that chef Vicent Guimerà is one of the bastions of Slow Food, which is based exclusively on local products and promotes both the circular economy and conscious cooking. The chef, who is quick to highlight the equidistant location between the sea and the mountains, rounds off the menu of his gastronomic space (there is another, bistro-style venue called Espacio Amunt) with the NU tasting menu, which is expressed through two offers: NU Essential, a tour of the proposal’s main dishes, and NU Origin, which allows you to enjoy the complete experience (there is also an option, under the heading ‘Taste of the week’, which changes periodically). They have an orchard with 7000 m² of regenerative agriculture!