Corvella Restaurant
The boats come in a little before six. What they carry decides what we cook, so the board changes with the weather and the season — sea bream one week, red prawns the next, always landed the same morning.
Twenty-four covers, one long room, and a window that opens straight onto the water. We take the shellfish apart ourselves, salt the fish lightly and let the fire do the rest.
Our storyThree plates we cook every day
Everything below starts at the quay: shells opened to order, stock drawn from the bones of the morning's fish, herbs cut in the yard behind the kitchen. Three dishes stay on the board all year — these are they.
Grilled red prawns
Clams and chanterelles
Linguine with prawns
Every plate hides a flavour waiting to be found.
Long tables on the terrace in July, oyster mornings through the winter, and the kitchen open to twelve people once a month.
