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.
The countryside, the mountains, the forest. All three have been a major source of inspiration in my cuisine, my instinct for ingredients, attention to detail and passion for treating my guests to nothing but the best. Provence and the Mediterranean I discovered under Jacques Chibois in Grasse have influenced my work for a long time now. My Catalan roots are now free to be expressed at Riell, in the vibrant regional dishes I concoct with delicious seafood and produce from the Roussillon orchards and meadows of the Pyrenees.
Menu 59-85 EUR s.i. Carte 66-110 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Hotel/Main Restaurant: from mid-November to the end of March. “Café Casals”: from the beginning of December to the end of March.