PAST AND PRESENT
The Els Pescadors restaurant in Llançà has always been a meeting place to share good times around a table. Our beginnings date back to the end of the seventies when the Fernández-Punset family managed the old fisherman\\\\\\\\\\\\\\\'s tavern in the port in Llançà. It was the mother, Anna Maria Punset, who began to prepare the first dishes in the establishment. The kitchen also relied on the tireless figure of Lluís Fernández Soler, chef by trade, who brought with him his own experience and savoir-faire of seafood cuisine. This shared vocation was the beginning of the Els Pescadors kitchen.
Over the years, the establishment was consolidated and reborn in 2001 with the second generation of the family. The children of Lluís and Anna Maria, Lluís and Maria Àngels Fernández, joined the kitchen and management of the dining room, respectively. Lluís\\\\\\\\\\\\\\\'s vision of cooking and his passion for the job are found at the very heart of the gastronomic proposal offered by Els Pescadors. And the delicacy and warmth of Maria Àngels make the dining room feel like being at home; she takes care of everything down to the smallest detail, providing a sense of family and well-being.
THE CHEF
Lluís Fernández Punset grew up in front of the cooking fires in the kitchen of Els Pescadors and has seen his father cooking seafood all his life. After training at the Barcelona School of Hospitality Management and gaining experience in great kitchens on the current gastronomic scene such as El Celler de Can Roca in Girona, ABaC and Casa Bilbao in Barcelona, Akelarre in San Sebastian, Hostellerie Le Fox in Belgium or Hôtel le Relais Fleuri in Burgundy, he has returned home to take up the legacy of his earliest memories of cooking and bring you his unique vision of cuisine drawing from his experience of travelling and other cultures.
Fernández is always in search of excellence and balance between local flavours, those from the town square and the fish market, with aromas from all over the world and the culinary techniques acquired along his journey. His version of the classic dish from Empordà, \\\\\\\'mar i muntanya\\\\\\\', has touches added from other cultures, while never forgetting its origins.
THE TEAM
The secret of Els Pescadors is that it has been forged from a team of young people, with drive and with strong roots in the restaurant. The passage of time has brought the team closer and they work hand in hand to offer their best in each service. The friendly, straightforward treatment and the warmth of making the customer feel at home is what consolidates the Els Pescadors team with Lluís Fernández Punset and Pepe Hernández in the kitchen, Maria Àngels Fernández and Stephane Barrabes in the dining room and Xavier Rodríguez as sommelier.
Each member of the team is a key part of the Els Pescadors machine.
THE LOBSTER
The icon of the Mar d\\\\\\\'Amunt is the Llagosta del Cap de Creus-Costa Brava (Cap de Creus Lobster), which belongs to the species \\\\\\\'Palinurus Elephas\\\\\\\' and is the jewel in the crown of our kitchen. To maintain its essence, elegance and its best qualities, one of the recent additions to the restaurant in 2022 is an open aquarium that we have installed, so that the lobsters feel at home. From the Els Pescadors restaurant, we claim the Cap de Creus Lobster as an emblem of local gastronomy and we are working to spread word of its quality and gastronomic virtues. It is one of the most prized delicacies of Alt Empordà gastronomy and we are lucky enough to be able to enjoy it during several months of the year. The geology of Cap de Creus makes the lobster caught on our coast stand out from other examples due to the quality of its flavour and meat.
From our restaurant we want to publicise the art and cuisine of lobster and we ensure that everyone who comes to taste it has a good experience, so for each lobster we cook, we deliver a personalised and numbered illustration, exclusive to each client.
