The restaurants > Aradi


Av. Cavall Bernat, 115
17250 Platja d'Aro
T. 972 81 73 76
F. 972 81 62 79

A Seafood Restaurant in Platja d'Aro. This classic establishment on the Costa Brava has been run by the Comas family since 1963. Its cuisine is based on fresh produce and on traditional dishes. It has a wine cellar of its own with a wide variety of Empordà DO wines, as well as Spanish and international ones. It also has a Chill-Out terrace where you can enjoy eating out of doors. 

Types of cuisine: market cuisine, seafood and fish
Days closed: open every day (Sunday evenings out of season)
Holidays: January
Average menu price: 35,00 - 40,00 €
Menus available: Menu of the day (weekdays), Seasonal menus: Broad beans and peas (spring), Seafood menu (summer), Wild mushroom menu (autumn), Calçot menu [a type of green onion cooked over embers] (winter)

Head chef

Sergi Roca - Kevin Meisse

Kevin Meisse and Sergi Roca are two chefs with experience in working together as a team; they met working in the Restaurant Ca l’Enric, a one Michelin star holder, in Vall de Bianya. The new chefs, with their innovative vision, intend to provide "a new gastronomic experience that will remain loyal to the traditional cuisine that the Aradi has always been known for," Meisse explains.

Sergi Roca, trained at the Hotel Industry School in Girona and the Celler de Can Roca, has worked as chef de partie in the 21212 restaurant in Edinburgh and the Via Veneto in Barcelona, both of which hold one Michelin star. He has also worked as chef de partie overseeing the fish section at the Celler de Can Roca, a three Michelin star holder, and as head of cold dishes at the restaurants El Molí de l’Escala and Ca l’Enric.

Kevin Meisse, is a chef specialising in pastries, trained in the Training Centre for Apprentices in France, as head chocolatier. He has also been taught in modern techniques in pastries with Jordi Puigvert and at the École de Paris des Métiers de la Table as a BTM chocolatier. He has worked in more than 15 restaurants, among which two in particular are noteworthy: 50 Days by Albert Adrià, London and the Barcelona restaurant Hoja Santa, holding one Michelin star, where he worked as head pastry chef.

Head waiter

Lluïsa Hospital

Born in Bordils, Lluïsa Hospital has been working at the Restaurant Aradi for more than 50 years. She became the dining room manager in 2012, a position she still holds.