This charming restaurant opened his doors in September, 2006 to offer a Mediterranean kitchen of quality elaborated with healthy, fresh products and of market, though without resigning completely more exotic influences.

The award winner of study CCT Architects (directed by Conrado Carrasco and Carlos Tejada) took charge of the interior of the Freu and turned it into a very personal space where design, sobriety and quality are breathed, three very present elements also in the kitchen of the Freu. Between the used materials there shine the wood, the rusty iron and the crystal, and are called the attention the flirtatious ceiling of vines that presides at the terrace and the letter of the restaurant, made to hand. The pieces of the tableware, produced by Aguadé, are authentic jewels of stone, and the aprons have been created by two of the designers more indie of Current panorama: Mireia Ruiz and Josep Abril.

Nacho Arregui, Pep Arbós and Nuria Camps are the trio of professional young that they put facing this project, with an extensive experience in the hotel and catering they have joined in the restaurant Freu them innovative vision of the restoration.

In the menu we find classic recipes (for example, hock of veal lacquer to the oven) and more sophisticated plates, as poached oysters filmed with his water, caviar of lime, creamy of tarragon and germinated iodados. Nevertheless, the major menu is the Freu Gastronómico, an offer holds to the products of season, and that has an approximate price of 50 Euros per person.

Look at the photos of the restaurant

Look at he photo reportage of the kitchen