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The Costa Brava is a region with a long gastronomic tradition. For the great Josep Plà, it is one of the fundamental pillars of Catalan cuisine, today known worldwide thanks to restaurants such as El Bulli or El Celler de Can Roca.
If the culinary representations are a true reflection of the territory and its people, it is not surprising that Girona and the Costa Brava have this strong character. The Pyrenees falling to the Mediterranean, the untamed strength of the Tramuntana, its hidden inlets and fishing villages have shaped a wide recipe book marked by the quality of the product and the deep flavors.
Since our foundation in 1958, the Hotel Santa Marta Lloret collects this heritage, this succulent patrimony and we bring it to our guests with a unique purpose: to celebrate life. And doing it around the table, in good company and next to the sea, is part of the Mediterranean essence and its magic.
And to fully enjoy it, this season we have incorporated chef Jesús Niño. With a long history, he perfectly masters all the ins and outs of Mediterranean and international cuisine. Trained in the kitchens of starred restaurants such as Drolma, Jean Luc Figueras or Àbac and recently arrived from a long residency in the kitchen of the Soneva Fushi Six Senses of Maldives, he has composed the menus for Restaurant 58 and SantaMar, giving all the prominence to the product of the area.
The menu of 58 is contemporary and full of nuances. Precise cooking, clean and deep flavors: red prawn, the best in the world; fish from the Blanes fish market, meats and vegetables form our own production. Special mention to the rice dishes and, of course, to the 'mar i muntanya', those stews of humble origin that always starting with a good stir-fry and slow cooking, always with the 'xup xup', combine products from the sea and the land, sealing glorious alliances. Meatballs with cuttlefish, free-range chicken with scampi, cod fillet with peas and black sausage. Big words.
In the meat and fish section, you could not miss the Girona beef, either in the form of a steak with mackerel and foie gras or as a shank, cooked at low temperature with shallots and creamy potato. From the sea, the monkfish suquet with clams and shrimp from Blanes is another fundamental dish of the Costa Brava recipe book, which will surely delight diners. Sublime.
For SantaMar, our restaurant on the beach, Jesús Niño has devised a more informal and fun menu, designed to share and give prominence to the top products in the area. Red shrimp, absolute queen, grilled or garlic style; anchovies, of course, from L’Escala. Oysters and razor shells, calamary, Iberian ham and the coca de ‘pà amb tomàquet’ to accompany. Different fresh salads and gazpacho with txangurro complete the list of starters.
As for the main dishes, in SantaMar the rice dishes are the main protagonists. Broth of octopus and asparagus, black of cod with coriander allioli or, following the tradition of combining elements of the sea and the land, two spectacular options: the one of pork rib with cuttlefish or the dry rice of chicken and scampi. Game of textures, intensity of flavor and the back and forth of the waves. In a word: paradise.
The gastronomic offer is completed by the Bar Santa Marta with a 'fingerfood' proposal with winks to cuisines from other countries, but with our chef's special twist. Cuban sandwich with coriander and orange mojo; Cochinita pibil cake and habanero sauce or Mallorcan Sandwich, with sobrasada, arugula and honey. Color and flavor in abundance.
With this varied offer that pays tribute to the Costa Brava and its flavors, we want to please our guests, but also attract visitors wanting to savor authentic Mediterranean cuisine in an incomparable gastronomic getaway. Our little Eden at the top of Santa Cristina Beach is at your service. Take a seat and enjoy the experience. Enjoy your meal.
La Costa Brava;
a jewel, our home