Candelaria opened in 1995 and in 1998 changed owner. The current proprietary has managed to create, little by little, a special atmosphere for the restaurant by decorating it in a carefully chosen untidiness that gives a lot of personality to the whole place.
At the head of the kitchen we find Arkaitz, who got there in 2002 and started developing a creative cuisine style which mixes modern techniques with the respect for everyday products. Its menu consists of 8 main courses, 3 dishes and 3 meats to choose from and is renovated 3 times every year. Candelaria also prepares a tasting menu which enables clients to taste several first courses, fishes and meats, and that includes a predessert before de actual dessert: the Candelaria mojito. Concerning the wine list, the restaurant has over 40 references including red and white wines and it also has a blackboard where they make wine suggestions that change periodically. It is to say that the wine list focuses on wines from l’Empordà which is the region where Candelaria is located. However, the restaurant has a lot of Catalan wines, and some important Spanish D.O. as well as a small and particular selection of international references.
This restaurant is a curious charming place full of little details, which every year raises its cooking level while showing a true passion for cuisine. This passion can also be seen in Candelaria’s efforts to create a perfect atmosphere in which clients can relax and have a nice time while savouring delicious food.
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