Gastronomy and Sustainability
Enjoy our local cuisine, rich and varied, in which we only use products from our territory or nearby. Our restaurant was certified in 2014 gastronomic by the Generalitat of Catalonia. This award acknowledges our daily work, and it is an award for the work of our team in the dissemination of Catalan and local gastronomy.
Furthermore, proximity to Terra Alta, Montsant and Priorat is a blessing for our wine list, a benchmark in Poble Nou del Delta.
“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
A gastronomic walk through the Delta led by our Chef Joan Capilla and his suggestive creations.
It is the best way to taste the different products of our territory.
* Served to a full table
*Served to a full table
Essence of the Delta is our tribute to the landscape, to culinary memory and to the producers who give meaning to our cuisine.
A gastronomic journey that highlights rice, the fish, the garden and time, with a current and committed look.
Served from Wednesday to Friday and at dinner (It is not served on the weekend noon)
Enjoy our shorter menu without rice, where identity is expressed, territory and season in each dish.
* Served to a full table
Our vegetable menu where we cook vegetables and cheeses from our territory.
* Served to a full table
Discover our extensive wine list with more than 250 references. Local wines, ecological, natural or biodynamic.
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. Later he continued his training at the Escola de Cuina de Villaretiro, He attended the Vanguardia Cooking Course at the Basque Culinary Center. And he was also able to train at the Espai Sucre School, in the Restaurant Desserts course. Lastly, he was trained in the first promotion of Sustainable Restaurant Management at the Basque Culinary Center. Getting one of his passions to become a sustainability manager for restaurants.
In 2024 it obtained the Michelin Green Star and certified the restaurant with the EMAS for environmental management..
2025, developed a pioneering project on regenerative gastronomy, taking one more step towards a better world and a more circular project.
In 2026 a new, more informal gastronomic concept opened; The Delta Bistro.
In our restaurant, the product is the origin of everything. We work with Delta rice, fish and seafood from the bays, seasonal garden and local meats, always selected at their best.
Our suppliers are an essential part of our kitchen. We work hand in hand with farmers, fishermen and small producers from the Ebro Delta who share our vision of quality, respect and commitment to the territory.
Our clients are the heart of our project. Your trust, Their curiosity and sensitivity towards gastronomy drive us to improve every day and to continue evolving without losing our identity..
meal schedule
13:30 a 15:30
dinner hours
Of 20:30 a 22:00
*The restaurant closes at 23:30h
* It is advisable to book in advance. If necessary 655132743
*Closed Sunday nights, Monday and Tuesday noon and night.
