The Top Ten of Arena's Kitchen, also in pesetas

Salou. Costa Daurada. Opened its doors in the new century and given currency and culinary landmark in the tourist resort of Salou. In the hand of a young and enthusiastic team, led by Chef Maribel Guardiola and the maître Albert Baldrich, Arena broke the image of a typical beach restaurant by a top-quality cuisine, based on 100% Mediterranean recipes seasoned with bright dose of creative art in the processing and presentations, impeccable service and a special area with sea views from the terrace and from inside the room. In short, a philosophy based on excellence that today has become one of the greatest gastronomic reference point in Costa Daurada. To celebrate its ten year history and continued success, the restaurant now recovering ten of the most successful dishes inaugural letter, many of them still present in their offer, through a mini-birthday letter in which, as 2001, pesetas and euros marking live prices which opened ten years ago. Prawn and salmon salad with apple vinaigrette and caviar, truffles mi-cuit with crunchy almond caramel, grilled vegetables al dente with romesarie, cod fillet in olive oil confit La Boella, step squid with mushrooms and raw vegetables vinaigrette , duck breast with brie and strawberries and crisp with mascarpone tiramisu are some of the ten best sellers of Arena that can be enjoyed now for a price of between 650 and 2,500 pesetas (or, in other words, between 4 and 15 €). The letter anniversary adds to the high cuisine of a fine restaurant and new format since its inception has shown that Salou is much more than sun and sand. Under the baton of the young chef Maria Guardiola, Arena Restaurant offers a balanced, dynamic and unique personality that has been adapted at all times to public demands without losing any of its Mediterranean essence. Local products such as local vegetables, fish and shellfish from the Mediterranean, the Ebro Delta rice, potatoes or artichokes Prades Prat and Catalan recipes, like roasted vegetables, fish or fideuá suquet, cooking up a proximity in which tradition and daring art come together in perfect harmony, resulting in an explosion of flavors. In the hall, Albert Baldrich leads a young, skilled and getting closer to the event unforgettable gastronomic experience without the customer does not have the sensation of eating away from home.   All this can now enjoy the summer terrace with capacity for 75 people and located on the promenade of Salou, which offers a spectacular view of the Levante beach, the Mediterranean and, for families with children, a unique service babysitting during the dinner for parents quietly enjoy the desktop and the sea breeze.  

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