Restaurante Miramar | Paco Pérez
At the northern end of the Costa Brava, in Llançà, stands Miramar, the restaurant of chef Paco Pérez, distinguished with two Michelin stars and become one of the great benchmarks of the high mediterranean cuisine. From your room, sunroom in front of the sea to the creative intensity of your kitchen, Miramar embodies the constant dialogue between tradition and the avant-garde. The photographs capture that duality. In the room, the light of the Mediterranean seeps in between the tables with clean lines and minimalist, creating a serene atmosphere that contrasts with the energy that lives a few hundred meters, in the kitchen. There, Paco Pérez and his team work with surgical precision. The camera stops in the gesture of the chef, concentrated, measuring every detail. Pérez, with five Michelin stars under his belt —two-in-Miramar, two in Enoteca (Barcelona) and one in Five (Berlin)— has built a speech culinary in which the sea is the absolute protagonist. The photographs of the dishes reinforce that idea: seafood presented with the appearance of sculpture, suquets reinterpreted, a nod to the garden of the empordà and textures that surprise the eye before doing so on the palate. Each image is the visual translation of a tasting menu that seeks to excite as much as nurture. On the whole, the snapshots provide a parallel reading of the restaurant: show the stillness of the dining room, the intensity of the kitchen, the presence serena the chef and the evocative power of the dishes. A visual narrative that confirms that the international criticism has spent years pointing out: Miramar is not only a starred restaurant, is a place where a story is told of the sea and of the earth through gastronomy.
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