At L’Atlàntida restaurant we are constantly evolving: each season we look for local ingredients that the Maresme region has to offer, both seafood and garden produce.

We are seeing a noticeable increase in the number of people looking for regional and seasonal products available only through local producers or specialised outlets. We are moving away from shopping in large general supermarkets and looking for unique and new ingredients. These products are popular because they are relatively unknown to the younger generation, who are surprised by what nature has to offer. Even older diners who sometimes recognise these ingredients often have not seen them on a plate for many years. It will be a nostalgic food trend that will gain prominence in 2019.

This season we want to introduce you to traditional dishes and dishes that are beginning to stand out with new ingredients that are making a strong entry, such as quinoa, seaweed, chickpeas and unrefined sugar. We also find innovation in the cooking and preparation of these dishes: fish and eggs at low temperature, ‘al dente’ cooking and the use of fire and smoke in dishes with a good balance between protein and vegetables will also be assessed. Our menu includes tapas and traditional dishes, such as the home-made Atlàntida croquettes and other novelties such as duck breast with Marsala reduction and foie chips served with focaccia, chickpea or beetroot hummus with low-temperature egg or quinoa with vegetables and low-temperature egg. The usual dishes, fish and seafood, will still be there such as the seafood pot-pourri of mussels and clams, meats with dishes such as the Iberian pork secret with Majorca sausage and pear confit and also pasta and rice dishes. L’Atlàntida is also a restaurant known for its wood-fired pizzas, with some specialities such as the prawn and octopus pizza or the black dough pizza made with charcoal flour, which gives it a very special touch and flavour.