Located in an intimate setting with seating for about twenty diners, El Rebost de Cadaqués immediately conveys a culinary philosophy deeply rooted in the region. A sticker from the Cadaqués Fishermen's Guild on the wall and the scent of the sea hint at an authentic gastronomic proposal.

Chef Aniol Pérez Font, whose career includes experiences in London, France, the Basque Country with Martín Berasategui, and Barcelona, decided to open his own establishment two years ago. His motivation was to prove his ability to run a business while delighting customers with his cooking.

His cuisine is characterized by a deep respect for the product and the environment. Pérez Font strives to buy most ingredients raw and process them himself, prioritizing local producers. Fish, whenever possible, comes from Cadaqués or the Girona coast, with daily orders adjusted to reservations and seasonality to ensure maximum freshness.

El Rebost's menu features traditional Empordà and coastal dishes, such as suquets, stews, and fisherman's rice. The chef emphasizes that the key is the treatment of the product, avoiding unnecessary artifice. Examples of his offerings include clarified chicken broth, roasted chicken croquettes with truffle, and fresh anchovies from the Mediterranean coast.

Among the main courses, the sea bass stands out, prepared with a double cooking method to achieve a tender texture. It is often served 'a la donostiarra,' accompanied by piquillo peppers and baked potatoes. Even the fish's bones and head are utilized, fried and crispy, to complement the dish.

Desserts, such as the chocolate creamy with oil and salt, caramelized hazelnut, and hazelnut ice cream, follow the same honest and balanced cooking philosophy, with low sugar and savory notes. The wine list is dynamic, featuring natural and low-intervention references, and the chef also prepares homemade elderflower or thyme sparkling drinks to offer guests and foster a closer connection.