Feature · Class & Villas

Mediterranean fine dining among nature and horses

Vall de Cavall describes itself as “a Mediterranean fine-dining concept in a privileged setting”: a restaurant in the heart of the countryside in Gata de Gorgos, surrounded by horses and with the Montgó on the horizon.

An estate built for horses

Vall de Cavall grew out of Peter and Ines's passion for the equestrian world. Peter, a professional rider, often travelled to Belgium to compete and missed spending every day with his horses; Andre, Ines's father, offered to build from scratch the place that is now Vall de Cavall.

According to the owners, its stables serve horse owners looking for a good home for their animals, which are cared for throughout the day by a professional team.

The restaurant

The restaurant sits in the middle of the estate and is run by Hatim Khaled, who has worked for the De Roij and Bastijns family for more than twenty years. The terrace looks out to the Montgó, and a rustic-style dining room takes over in the winter months.

The cooking is international Mediterranean fine dining, with Moroccan touches in some dishes: hot and cold starters, meat, fresh fish and home-made desserts.

What to order

Alongside the à la carte menu there are two tasting menus for the whole table: five courses (€60) and six courses (€70), with optional wine pairing. Some dishes from the menu:

• Lamb shankMoroccan grandmother's style, with basmati rice and almonds
• Wagyu carpacciowith truffle cream and flambéed foie gras
• Chargrilled octopuswith creamy potato and crispy ham
• Thai-style monkfishwith rice noodles
• Chateaubriand on the stonefor two or more
• Pistachio tiramisuone of the house desserts

The wine cellar

The cellar pairs Spanish wines from Ribera del Duero, Rioja, Priorat, Rías Baixas and Alicante with labels from France, Italy, Argentina and Morocco, plus cavas and champagnes.

Text by Class & Villas based on information from the restaurant.