MAS DE LA COSTA RESTAURANT ⭑⭑⭑⭑
GOURMET CUISINE, ORGANIC AND NATURAL INGREDIENTS
– SLOW FOOD –
GASTRONOMIC RESTAURANT IN VALDERROBRES
Our restaurant is located in the ancient stables of the farm, which were extensively rehabilitated. The quadruple stone arches of the restaurant frame the mountain landscape beyond, providing impressive views of the Puertos de Beceite. Much of the year, lunch or dinner is served on the exterior terraces, from where one can admire the stars in our unpolluted night sky.
Les Collectionneurs (formerly Châteaux et Hôtels Collection), the high-end hotel and restaurant network directed by the worldwide renowned Chef Alain Ducasse, with over twenty Michelin stars, have given the restaurant of the Hotel Mas de la Costa**** the honorary mention of “Table Remarquable”.
The cuisine of Mas de la Costa**** is characterized by the flavor of its dishes. Our cuisine is mostly Mediterranean, with influences and specialties from other countries, brought back by Françoise and Christian from their numerous trips to various countries.
Lunch and dinner at Mas de la Costa is à la carte and changes daily. Guests choose between three appetizers, three main courses and three desserts. The choices include traditional Spanish dishes but also some more exotic ones. We strive to offer something for all tastes. Upon request, and if markets permit, we can adapt our menu to the wishes of our guests. We adjust the dishes if a guest informs us of special dietary needs, food intolerances or allergies. For guests going on a full-day excursion, we can prepare a delicious picnic basket. →Download our menu
Here are some of our favourite dishes:
- Foie gras “mi-cuit” of duck from Périgord★, marinated in port wine, flavored with four spices, served with sea scallops, a small salad and toasts. We recommend pairing this dish with a glass of Sauternes.
- Roe-deer sirloin Grand-Veneur,★, spaetzle, red cabbage and caramelized apple stuffed with cranberries.
- Profiteroles in three flavours with their warm chocolate sauce with 70% Guanaja cocoa.
Jonathan Rodrigues is an experienced young Venezuelan cook. After being in Bask Country learning with Martin Berasategui and working in several restaurants in Spain and France, he joins our staff to develop the very best of fresh and Mediterranean produce cuisine in line with our philosophy: slow living, slow food.
He shares with us a recipe of one of the best liked desserts of our restaurant, baba au rhum.→Discover recipe
The hotel has an honesty bar, which is on the ground floor of the old farmhouse. It is located in our wine cellar and offers a broad selection of before and after dinner drinks, as well as about 100 different wines from Spain, France, Italy and Argentina.In the lounges of the hotel, seated by a fireplace, or in the library, our guests can enjoy a nice glass of wine, their favourite scotch or a cocktail.
Our guests help themselves to their favourite drinks and write down what they have consumed, as if they were at home. A very pleasant place to be in the quiet afternoon after a long day out.