If you’ve never tried galera shrimp, you can do so here, as L’Antic Molí has brought it back into fashion on its exclusive menu dedicated to this Mediterranean shellfish (February and March only).This now-modernised former flour mill is firmly committed to zero-mile ingredients as chef Vicent Guimerà is a strong advocate of the Slow Food movement and to only using ingredients of local provenance. In this setting, equidistant between the sea and the mountains, his gastronomic restaurant offers a tasting menu called Mans (“hands”) that champions local ingredients, the circular economy, sustainability and ecology. His other bistro-style dining space offers a daily set menu. Well worth a visit!