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The Langoustine Menú


It is said that there are langoustines in New Zealand, also in Japan, Africa, the Atlantic and the Caribbean. The people of Catalonia call them escamarlans.  In Italy, in a playful tone, they are known as scampo and for academics, their scientific name is Nerphrops Norvegicus.

However, as far as we're concerned, there is only one langoustine. It is from the Mediterranean, it has a long slim body and unmistakable claws. It is highly sought after at the auctions, searched for in markets and praised at the table.It courageously stands up to the challenge of being served on its own, in generous proportions, and is used in ‘sea and mountain’ cuisine.

From mid-October until mid-December, the members of the Pati Blau Association of Restaurants of the Bay serve their Langoustine Menu which consists of an autumn salad, langoustines from the Bay, Baix Empordà-style stuffed squid, home-made desserts, Sumarroca wine or Estrella Damm Inedit beer and coffee.You will find these menus at restaurants belonging to the El Pati Blau Association of Restaurants of the Bay (Calonge- Sant Antoni, Palamós and Vall-llobrega), all at the same price, but with each chef’s own individual recipe.

Oficina de Turisme de Calonge - Sant Antoni

Av. Catalunya, 26
17252 Sant Antoni de Calonge
T. 972 66 17 14

Oficina de Turisme de Palamós

Passeig del Mar, 22                                                                                                                                                                              17230 Palamós
T. 972 60 05 50


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