The chef

Eugeni Piñol took up cooking when he was young and worked his way up to be a chef.

EUGENI PIÑOL RESTAURANT LA CREU MÓRA D'EBRE TARRAGONA

In the 90’s, Eugeni and his family opened a small restaurant in Plaça de la Font in Tarragona, and 8 years later they moved to Palau del Baró de les IV Torres, a XVIII-century building in the same city. Afterwards, he came to Ribera d’Ebre to cook in the Les Sorts restaurant in Rasquera, and now he offers his delicacies cooked at our restaurant’s kitchen, seasoned with the company of Montse Montfort, his wife.

Eugeni cooks seasonal food, both innovative and adhering to our region’s traditional cookery, such as romesco sauce, monkfish, rice and noodle paella, oven-baked kid, home-made foie gras micuit, marinated salmon, entrecote with fig cream, and many more.