Situated right on the seafront, where it enjoys good views of Portbou’s bay and beach, this family-run restaurant providing attentive service has been renovated to offer a clear gourmet focus. The cuisine, in the hands of young chefs Guillem Gavilan and Pau Jamas (the former is in charge of all things savoury, the latter desserts), showcases enthusiasm, technical expertise and creativity, with a leitmotif based around seasonal ingredients and popular dishes that combine meat and fish/seafood (a good example is the ‘Carn d'olla’, seafood bisque). Here, everything revolves around two unique tasting menus (Petit Voramar and Gran Voramar), each based around an updated take on traditional cuisine, and both starting with an appetiser/tapas section called Vora (in tribute to the name by which the restaurant is better known locally). Word of advice: Always leave room for dessert, as you will find surprising dishes like the one called Oysters! Oysters for dessert?