Soca-rel restaurant

Located in Llofriu, in the heart of the Baix Empordà, Socarel is a restaurant that delves into the soul of barraca cuisine, a tradition deeply rooted in the region’s orchards and fields. This cuisine is characterized by its connection to the land, the sea, and fresh, seasonal ingredients. The products used come directly from the garden, the yard, and the rice paddies, and are cooked with love and patience, just as the ancient farmers and fishermen did in their barracas.

Jordi Garrido, the chef at Socarel, carries with him the legacy of his childhood in Xàtiva, where he learned the art of cooking alongside his grandmother, of cultivating and caring for the garden with his father and grandfather, and of enjoying simple yet flavorful dishes shared with family. This same philosophy of authentic and generous cooking is what governs Socarel.

The Soul of Rice Dishes and Stews: Deep Flavors

One of the great protagonists on the menu is the rice, prepared with fresh products that reflect the sea, the mountains, and the garden of the Empordà. From the rockfish rice with cuttlefish and red shrimp to the surf and turf rice with caramelized squid and meatballs, every dish is a celebration of native flavors. In addition, options like black rice with stewed cuttlefish in its ink and Norway lobsters or rice with Iberian secret pork, grilled eggplant, and Menorcan sobrasada showcase Socarel’s creativity and ability to reinterpret the classics with a personal touch.

But it’s not just the rice dishes that stand out. The stews, prepared slowly over low heat, follow the same philosophy: dishes cooked with patience and no rush. Examples like tripe with chickpeas or meatballs with cuttlefish remind us of those homemade dishes, cooked slowly for hours, that comfort us and make us feel at home. Each stew is a tribute to traditional cooking, with a careful selection of local products that make every ingredient shine.

Grilled Cuisine: An Unmistakable Flavor

Grilled cuisine is another major highlight of Socarel, especially thanks to @Mibrasa technology, which allows for a perfect cooking of meats and fish. On the grill, standout dishes include the giant sausage to share, the beef fillet from Girona with grilled vegetables, and the rock octopus grilled in the Galician style, all cooked with absolute respect for the ingredients, aiming to enhance their natural flavor.

Each grilled dish is accompanied by grilled vegetables or grilled potatoes, and some, like the grilled goat with meat juice, are served with a sauce that elevates the dish to another level, perfectly combining the juiciness and tenderness of the meat with the deep flavors of the grill.

Homemade Desserts: Natural Sweetness for the Perfect Finish

No meal at Socarel is complete without trying one of their homemade desserts, all made with 100% natural products. The Russian almond cake with nougat ice cream is one of the most popular options, but other highlights include the grilled cream-filled xuixo and the matcha cheesecake with recuit, where creativity meets tradition to offer a sweet experience that enhances the natural and fresh flavors.

For those who prefer something lighter and fresher, the organic recuit with honey and yogurt or the forest fruits with raspberry ice cream are the perfect choices to end a meal with a touch of freshness.