El Hotel Restaurant Diego, opened in April 1991.For over 30 years of familiy tradition, we have devoted ourselves to achieve a modern cuisine with refined homemade flavours of meat and fish of all kinds.
Now at Hotel Restaurant Diego, you can enjoy this fine cuisine paired with a selection of the best wines in our privileged spot of the Plana del Montsià, surrounded by the natural beauty of Els Ports and the Ebro Delta.
Chef’s suggestions
Rovellons a la brasa 20,00
Saltejat de rovellons amb baldana blanca 18,00
Costelles de corder a la brasa amb rovellons 18,00
Calamar a la planxa 18,50
Cecina de Vaca de la Finca amb oli i Parmesà 15,00
Caneló de tàrtar de tonyina roja 15,00
Piparres fregides amb sal 12,00
Parpatana de tonyina roja a la brasa 17,50
Llom de tonyina roja al donosti 20,00
Turbot al donosti 27,00
Ventresca de tonyina roja al donosti 25,00
Tàrtar de tonyina roja amb alvocat 15,00
LLlobarro salvatge al forn 750 gms 55,00
LLlobarro salvatge al forn 500 gms 45,00
Cocotxes de lluç a la bilbaïna 25,00
Ou, patates i llamàntol 34,00
Ploma ibèrica a la brasa 19,00
Angules a la bilbaïna 88,00
Xuleton Wagyu ushido 1200 grams 190,00
Price vat included.
Carta Hotel Restaurant Diego
- The dishes of this menu with the sign C are suitable for Coeliacs.
- Dishes marked T contain local produce ingredients only.
- Dishes marked V are Vegetarian.
Bread Portion: 1,50 € per person.
Note: Prices are subject to 10% VAT.
Hotel Restaurant Diego Desserts Menu
Our pastry chef Sonia Arasa offers a great selection of sweet and savoury homemade desserts and ice creams, a marriage of tradition and modernity to round off your dining experience. “With Great Pleasure”.
Hotel Restaurant Diego Wines List
This wine list has been compiled with a selection of the best wines, always focusing on a cuisine that offers traditional and modern dishes using natural products from our land, which the local diner appreciates very much.
And above all, it is a labour of love of our Sommelier, always eager to please the most demanding palates.
Sommelier, Diego Arasa Cid.
Information and Bookings
