iconActivityiconArrowBackiconArrowBottomiconBasketiconBasket2iconBasketGastroPlan de travail 1iconBubbleSingleiconBubbleSpeechiconCalendarcalendar iconCalendarCheckiconCheficonConciergeiconDelete iconDestinationexpandiconFacebookiconFavoritesiconFlowersiconGifticonGooglePlusiconHelp iconHistoryiconHomeiconHoteliconHouseRCiconHouseRC2iconInstagramiconInvitationiconLabeliconLinkediniconListiconLockiconLogouticonLysRCiconLysRCLefticonLysRCRighticonMailiconMedalPlusiconMembersiconMobileiconMoodboardiconNewsletter iconNotesiconPhoneiconPieiconPinteresticonPresentationiconPressReleaseiconPrinticonQuotesiconRefreshiconResaiconRestauranticonRoute1234iconScreeniconSearchiconSettingiconShareiconTagiconToqueiconToqueDrawingiconTrashCaniconTwittericonUsericonViewListiconViewMapiconVillaiconWaiterDrawingiconWineDrawingiconXperienceicon-flag_ch icon-flag_fr icon-flag_it gift icon-gift_calendar checkmark equalizer2 Plan de travail 2Plan de travail 1icon-gift_enveloppeback-in-timeyjhjghicon-gift_help credit-card icon-gift_phone icon-gift_shop icon-gift_sphere truck user icon-gift_zoom

By continuing to use our site, you accept the placing (i) of cookies to determine the site's audience, visits, and your navigation, to provide offers adapted to your areas of interest and personalised advertising, and (ii) of third-party cookies designed to suggest videos, share buttons, and relay content from social media.
See more

Discover all our Chefs
Relais & Châteaux Chef

Carme Ruscalleda

Chef - Relais & Châteaux

Carme Ruscalleda
Carme Ruscalleda - Saint Pau
Member Relais & Châteaux from 2001
Nou 10,
E-08395 Sant Pol de Mar


Carme Ruscalleda - Saint Pau

Menu 146 EUR t. 10% s.i. Carte 120-140 EUR t. 10% s.i.

For your information: 1 EUR = 1.18 USD

Check restaurant details

Terminology : t. = tax - s.n.i = services not included - s.i = services included


I learnt my craft growing up in a family of farmers and shopkeepers whose values were based on the importance of high-quality work and ingredients, and those values are still with me today. When I decided to open the Sant Pau, I did it because of my determination to use top-quality ingredients and combine them creatively. These are the values that have underpinned my husband Toni Balam's and my work since the day we opened. Working rigorously and respectfully has enabled us to achieve our most important objectives. My cooking is inspired by Catalan recipes based on ingredients from the Maresme region. I try to cook modern, creative Catalan dishes.

How do you go about selecting your ingredients?

I buy espigall, a particular variety of cabbage, directly from a producer in the Garraf region. Espigall is more than a winter vegetable — for me it’s a real source of inspiration. It has a singular flavor and a slight bitterness that I find intriguing. This kind of cabbage is always a main feature of our winter tasting menu.


What is your Chef’s secret to preparing your star ingredient?

We use several cooking techniques. Espigall can be blanched and then sautéed, deep-fried as tempura, baked with fish or braised with meat. This winter we served it hot, unevenly chopped, mixing the stems and the leaves, and combining it with shiitake mushrooms. When it’s presented to the diners at the table, the waiter adds dashi [Japanese fish stock] and a romesco sauce [a thick Catalan sauce made with tomatoes, peppers, almonds and garlic]. The result is a delicious, delicate soup in which the qualities of the espigall really come through.


Relais & Châteaux
Discover why booking with Relais & Châteaux is a world of privileges