Enjoy our local cuisine, rich and varied, We only use products of our territory or vicinity.. Our restaurant was certified in 2014 gastronomic by the Generalitat of Catalonia. This award acknowledges our daily work, and is a prize to the efforts of our team in the dissemination of Catalan cuisine and proximity.
Furthermore, proximity to Terra Alta, Montsant and Priorat is a blessing for our wine list, a referent in Poble Nou.
"Flirtatious, now and in the Delta del Ebro, with rice paddies just meters. The chef-owner, faithful to products "Km 0", It has classic cuisine and a wide selection of rice, his Speciality. Kept rooms complement!"
- inspectors MICHELIN guide
* Minimum for 2 persons.
* Maximum 2 kinds of rice per table.
* 25 to 40 minute wait about.
* 100 grams per person
***At night, reservations required
Snacks of welcoming
Croquettes duck on land rice noodles and sesame
Shrimp carpaccio with San Carlos chive, crispy rice, ginger, caramelized onions and citrus
Steamed Shrimp San Carlos, about real quinoa, alga cracker black rice and seafood cream
Happy chicken egg cooked at 63 ° C, on parmentier of truffled patata, rice sausage and ham
'Sandwich' squid with rice flour and citrus mayonnaise
The dessert of the day
Drinks not included
37€ / person
This is the special menu where Joan will make you enjoy a gastronomic tour of the Delta, where you will taste seasonal produce; marisco, duck, Sant Carles de pescado, rice, cheeses ...
I drink coffee not included
60€ / person
Algadir talk is talk about Joan Capilla, siempre corriendo de un lado a otro: recepción, dinning room, cocina, prepara un arroz, see if the meat is at its service ... And so after service, with an open mind and feet on the floor. Joan studied Sciences of Physical Activity and Sport and later graduated in Tourism. Finally he studied Advanced Basic Kitchen and the Hoffman School of Hotel Barcelona.
Joan is a young restless mind and in love with his environment has always been committed to Catalan cuisine and gastronomy of the Delta del Ebro. While introducing new products that complete your recipe.
At 25 he decided to open the Delta Hotel Algadir and was later recognized for his work in the kitchen with the seal of Hotel Gastronomic offered by the Catalan Tourism. In November 2016 Joan was recommended for the first time in The Michelin Guide Bib Gourmand recognition.
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