El Pont Vell restaurant

LOCATION

The town of Besalú is situated on an important and traditional crossroads in the east of La Garrotxa. Bisuldunum, its original name, was a fortress between two rivers: the Fluvià to the south and the Capellades to the north.

Besalú was the seat of an important independent county. It has a historical and artistic medieval core considered to be one of the best conserved in Catalonia. Forming part of this core is the old church of Sant Pere Monastery from the XII century, the highlight of which is the originality of its ambulatory; Sant Vicenç Church from the XII century, where a gothic side chapel is dedicated to La Vera Creu; the façade of the old church hospital of Sant Julià from the XII century; the Casa de Cornellà, a Romanesque monument from the XII century and the gothic room of La Cúria Reial palace. The Jewish Call is also a highlight, and especially El Miqvé.

Besalú's El Miqvé, or ritual bathhouse, is, with Girona's Miqvé, the only example of its kind so far discovered on the Iberian Peninsula. It is a stone house with a typically Romanesque barrel vault dating back to the XII century.

The majestic Romanesque bridge over the Fluvià river is another vestige from the County of Besalú, that together with Barcelona, Ripoll and Girona, were the birthplace of the Catalan nation. Besalú has to be appreciated not just for its monuments but also for its medieval atmosphere that permeates its memory-filled streets.

THE RESTAURANT

The stoves in Pont Vell have been manned by chef Robert Mora since 2012. Trained at the Girona School of Catering and Tourism, he completed his training in the famous kitchens in El Celler de Can Roca, La Fonda Xesc, the Hotel Maspassamaner Culinary Restaurant together with several training periods in France, England and Italy.

Ceramics have also been an important element in the Restaurant. The look and aesthetics of each meal is in harmony with the ceramics created for the occasion. The dishes to highlight are Foie grasmade in the Restaurant with toasts, Lamb cooked at low temperature and rosemary parmentier or Oxtail cooked in Priorat red wine.