Concept

What it is
Haut cuisine gastronomy, resulting from a "landscapes-products" combination using elements picked all along the rivers Segre and Noguera Pallaresa as they flow down through the lands of France, Cerdanya, Alt Urgell, Mig Segre, Val d'Aran, Pallars Sobirà, Pallars Jussà, and La Noguera itself, down to the point where they meet and converge in the Camarasa confluence of Dos Rios (or "two rivers")-which is where our restaurant is located.

Where it's made
- At Restaurant Camarasa -  Roadway C-13, km. 44 CAMARASA (LLEIDA)
For information and reservations call: 973 40 20 45

How it's done
- Cook Albert Gastó. The dishes, all of them original, are thought up and prepared (with the help of the restaurant's team) by Camarasa cook Albert Gastó, who was educated in the best restaurants of the country alongside other well-renowned chefs (for more information see section on The Cook).

When is it done
- ON DEMAND, Monday through Friday (except holidays).
- Midday or night

Who is it done for
GROUPS of 6/8 people and up to a maximum of some 60 people.
How to reserve:
- 10 days in advance; prepayment of 60 % of the total amount is required.
- mail :      info@restaurantdecamarasa.com
- phone number    973 40 20 45

Choosing the dishes:
- A GROUP may choose a maximum of 2 dishes from each of the sections in the menu list; each individual chooses one of these, except for the appetizers, both of which are always served (see section " List of Dishes").
- Individuals therefore get 2 starters, 1 first dish, 1 second dish, and a dessert.

Price per person (per dish): 39 € + tax

Choosing the wines, cava, and champagnes:
Wines, cava, and champagnes are chosen from over 200 references, making sure to indicate the number of bottles to be consumed during the meal (see section "Wine Listing").

Wine prices: To the price of each wine, cava, or champagne bottle is added a further 3 € (for opening and serving it). All reserved bottles are charged on bill.