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
Starters & Cold Dishes
- Sautéed shrimp with young garlic — €20.00
- Grilled king prawns — €25.00
- Brie cheese with summer truffle — €15.00
- Egg, potatoes and summer truffle — €19.00
- Extra asparagus tips with tartare sauce — €16.00
- Prawn ceviche — €21.00
- Cod tripe (traditional style) — €20.00
Foie
- Duck foie gras with Pedro Ximénez — €20.00
- Duck foie gras mi-cuit with assorted jams — €15.00
Fish
- Skewed ray with meunière sauce — €17.00
- Baked sea bream (500 g) — €27.00
- Baked sea bass:
- 750 g — €50.00
- 1,000 g — €65.00
- 1,300 g — €70.00
- 1,500 g — €80.00
Specialties
- Cod cheeks with elvers — €66.00
- Elvers Bilbao-style — €70.00
Meats
- Wagyu Simmental entrecôte “De Diego”:
- 500 g — €50.00
- 1,000 g — €95.00
- Simmental T-bone steak “De Diego”:
- 1,300 g — €110.00
- 1,500 g — €120.00
- 1,700 g — €130.00
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
