L’Algadir del Delta

Committed to sustainability

Algadir del delta is a small restaurant with 15 rooms located in Poble Nou del Delta (Amposta-Tarragona) in the heart of Ebro Delta Natural Park (Biosphere Reserve).

L’Algadir delta offers accommodation in a 3-star hotel category, where clients can enjoy well-being, and tranquility of the environment through recreational and recreational spaces.

It has a simple infrastructure and characteristics of the typical houses of Poble Nou in the delta, equipped with new technologies.. With a small garden and swimming pool. As well as an urban garden on the roof of the hotel to be able to use the food on the restaurant menu..

Finally, comment that the hotel has a reading room/library with literature from Terres de l'Ebre, thus encouraging the promotion of the territory through reading.

A little history...

In 2001 Joan Capilla began studying Physical Activity and Sports Sciences at the Ramón Llull University of Barcelona. (Blanquerna). In the third and fourth years of his degree, all the work that Joan did was personalized and adapted to a future company in his territory.: Marketing, HR, business plans, etc. In August 2007, Joan, at 25 years old and in the middle of the economic crisis, opened the hotel and restaurant.

From the beginning Joan opted for sustainability and joined the permanent Forum of the European Charter for Sustainable Tourism of the Ebro Delta Natural Park.

In 2009, the L'Algadir delta Hotel was certified as a company accredited with the European Charter for Sustainable Tourism., implementing supply and waste management systems, as well as betting on social actions that contribute to the territory and its inhabitants.

In 2010 the Algadir del Delta Hotel was certified with the European ecological label Ecolabel being the first hotel in Catalonia to obtain it.

This certification led to recognitions such as:

In 2016 it received a visit from the Michelin Guide inspectors, achieving to date the BIB Gourmand from the prestigious red guide and a special recommendation from the Repsol guide. That same year, the Algadir delta received the FITUR Award as honorary recognition for the best project in sustainability and hotel rehabilitation in Spain to execute.

Later he studied an online avant-garde cooking course at the Basc Culinary Center, among other courses. And in 2022, with the aim of achieving a more sustainable restaurant, He took the Sustainable Restaurant Management Course that will allow him to improve sustainability in the L’Algadir del Delta restaurant in a maximum of 4 years..

Gastronomy and Sustainability

restaurante Algadir

Enjoy our local cuisine, rich and varied, we only use products from our territory the nearby. Our restaurant was certified in 2014 gastronomic by the Generalitat of Catalonia.

Restaurant objectives

Axis 1: Social Sustainability


We have to start thinking with the workers, Sometimes we invest in state-of-the-art machinery, but we don't think about worker satisfaction.

  • SDG 17 Alliances to achieve the objectives
  • SDG 1 End Poverty
  • SDG 2 Zero hunger. Through the future gastronomy school in Gambia we can establish alliances and be able to teach technological techniques to the African continent. Creation of kitchen/restaurant school in Gambia (year 2024-2025); We intend to teach ancestral techniques and with sustainable products from the country.
  • SDG 3 Health and well-being and SDG 4 Education. gastronomic cultureomics in the schools of La Rapita and Delta del Ebro. We aim to promote healthy living in primary schools.
  • SDG 5 Equality between gIt isneros to the company.
  • SDG 8 Sustainable inclusion policy on employment and decent work. Decent and safe working conditions. Decent remuneration according to your job category.
  • ODS 10 Integration plan for disadvantaged groups. We give jobs to immigrants, women over 45 years old, people with family responsibilities, People with disabilities. In Algadir, sex has no influence, race or religion in the workplace.

Axis 2: Environmental sustainability

The planet

To develop our activities in a sustainable way we must take into account:

  1. Reduction of emissions.
  2. Efficient use of resources.
  3. Responsible use of resources, like responsible fishing, This is how we avoid the destruction of fishing grounds, ensuring the future of commercial activity and the preservation of ecosystems.
  4. I+D+i. In order to carry out more sustainable practices, research, development and research are essential. We are currently working and training at the Sustainable Restaurants Foundation school.
  5. Waste management.
  6. Eco-effectiveness.
  7. Energy and supplies control.

Through an Excel designed by us, we keep track and graphs of the consumption of supplies in reference to occupancy.. We have implemented a 33 kw photovoltaic solar panel plant. During the day we do not need external energy and soon we are going to implement a wind energy system to be self-sufficient at night..

  • SDG 6 Water Reuse/water control, We reuse the water from the ice buckets to water the plants and garden. We are in the process of installing water tanks to collect rainwater for irrigation of the garden and pool..
  • SDG 7 Solar panels, improved kitchens, low consumption devices, energyas verdes. Use of compostable bags….
    • Electric charging point. In May we will have the town's first 22 kW electric charging point for our customers.
    • Electric bike rental point.
    • Reusable containers to take food home. With the collaboration of the Montsià Rice Chamber, which has already won a sustainability award. They have made us a reusable container with the rice pallofa, It has a hardness like plastic.
    • The idea is to be able to do a long-term networking project for the restaurants in the Ebro delta.
    • Vaci bagso; make bicycle backpacks with cooking bags and travel bags.
    • With the old cotton tablecloths we are giving them various uses, from a tablecloth to a 50 cm tablecloth or napkin or kitchen towels.
    • Cleaning rags are made from cotton work t-shirts..
    • Other uses of clothing are made by our laundry staff mittens for paellas, or scraps of clothing to clean the ironing area or paella pans where grease accumulates and these rags can be used and thrown away.
    • We give the oil in exchange for cleaning the hood or soaps or cleaning products.
  • SDG 9 Digitalization Enterprise and innovation: Through the digitalization of our business we aim to improve the quality of work of our workers. And be able to have more profitability.
  • ODS 12 Minimizationn food waste.
    • Fruits and vegetables; we make; kombuchas, cocktails for welcome snacks, with skin scars from breakfast, We dehydrate for gin and tonics or pickles for tasting menus. We also make jams with orange pulp..
    • Carne: The meat we work with the most is duck., where we use the fat to confit the musty duck for the rice, etc…
    • Fish; we try to use all the fish, since we need the thorns , heads for rice fumes.
      In fish like eel, mackerel, mullet thorns, heads, We use blood for the garum that enhances the rice..
    • We put the shellfish skins for broth. We use other shellfish shells for composting..
    • Cereals; the most used cereal is rice. How do we know that in rice husking, the germ is lost where the nutritional properties are.
      We ask for rice flour: the normal and the glutinous ones that we use to make croquettes or fried foods.
    • Finally, We put the coffee scale in the composter, since it provides very good nutrients for the compost.
  • ODS 14 Strict reduction policyn of plonstatic and use of ECOALF materials as they improve underwater life, thanks to the hard work of the fishermen of La Ràpita.
  • SDG 15 Collaboration contribution to SEO BIRDLIFE in the Iberaves project to protect biodiversity.

Axis 3: Ebro Delta in the Mesa

The product

We have always defended and used proximity products. Trying to give farmers a voice, ranchers and fishermen of the region. The product is the star of our menu and our chef, through traditional recipes, gives them a more modern air, interpreting them without leaving the context..

In recent years, apart from rice, fish, Ducks, eels that were already more typical of the territory, we have given voice to products such as lamb “la Fardasqueta” (a special lamb) which lives in our mountains 15 km away and can only be eaten from May to June.

We have also incorporated more vegetables, vegetables from the region, balancing the menu and often making the vegetable the main product of the dish and the animal protein the by-product.

In our rice offering, We try to ensure that the client can eat all the varieties grown in the Ebro delta, even brown rice, a cereal with high nutritional value that we do not give importance to nutrition and is missing from restaurant menus.

As we have announced, our proximity is approximately 40 km, but the general framework could be all of Catalonia, using legumes and cheeses from Catalan cheese factories, etc. Regarding local or organic products, We give preference to proximity and, if it can be ecological, better.

In summary, in our menu you can taste:

  • Rice.
  • Fish and seafood from the Ebro Delta.
  • Delta Mouth Duck.
  • Organic chicken.
  • Lamb from the Sierra del Montsià.
  • Bluefin tuna from L'Ametlla de mar.
  • Vegetables from the garden of Amposta-L'Aldea.

All this product marinated with a wine and sparkling wine list of more than 150 references. With all the DOs of Catalonia, and other state names. In the Winery it is predominant that the wine or sparkling wine is organic, natural or biodynamic. The DO of our region is the DO Terra Alta, which would make up more than 40% of the menu in references from our region..

With local consumption we achieve:

  • SDG 13 carbon footprint reduction
  • SDG15 Menu with rice varieties from the Ebro Delta.
  • SDG 11 Rooftop garden restaurant, in our small garden we can supply ourselves, seasonally, tomatoes for breakfast, zucchini, strawberries, eggplants, parsley for paellas and some aromatic herbs used in cooking. Degenerative agriculture is worked in this orchard. It is very important to raise customer awareness and that is why with this prospectus we intend to raise awareness among society..
  • SDG 13 communicate and raise awareness in society.

Thank you for trusting Algadir del Delta, thank you for improving the planet!

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