VICUS
The Vicus restaurant serves contemporary Catalan cuisine using seasonal, local and quality products. These products include rice from L’Estany de Pals and fish and meat from the area. The wine list is basically made up of Catalan wines, with special emphasis on the DO. Empordà. It is located in the old Café de Can Barris in Pals, an emblematic place from the 1930s.
1 Sol Repsol
Closed on Tuesdays
Holidays from January to March
HEAD CHEF
DAMIÀ RAFECAS
The chef at the Vicus, Damià Rafecas, offers signature cuisine based on updating traditional recipes. Damià belongs to the new generation of chefs who prepare Catalan cuisine and was trained at restaurants such as AbaC, Sant Pau, L’Esguard, El Racó d’en Freixa and La Cuina de Can Pipes.
HEAD WAITER
GERARD GELI
Dining Room Manager and Sommelier. He trained in restaurants such as El Celler de Can Roca and the Casamar in Llafranc. He has a Specialisation Diploma in Sommelier from the Girona School of Hostility and Tourism.
