From garden to table
Before we were hoteliers, we were country folk. It’s a habit we have never lost: every season we sow, tend and harvest some of what is cooked in our four restaurants.
Home · Mas Vilaret
Mas Vilaret,
our kitchen garden.
What reaches your plate begins here, a few kilometres from the sea, on the land our family has always worked.
01
The kitchen garden
Potatoes, tomatoes, onions, broccoli, lettuces, endives, Swiss chard and green beans: the staples of our kitchen grow at Mas Vilaret. In smaller quantities, so do strawberries, cherries, figs, artichokes and cabbages.
We grow for our own tables, not for sale. So the harvest follows the rhythm of the season, and the menu follows the harvest.
02
The farm
In the farmyard we raise chickens, geese and turkeys that later find their way onto our menus. We feed them on maize we grow ourselves.
It is slow work with no shortcuts, just as it has always been done in the Empordà.
03
Our neighbours
Mas Vilaret produces only what our kitchens need. When the garden can give no more, we buy from the farmers nearby, who work the land just as we do.
That way, what doesn’t come from our garden comes from a neighbour’s.
The calendar
Every season,
its own harvest.
A rough guide to what the garden tends to give throughout the year. Nature decides the rest.
Spring
Strawberries, artichokes, lettuces, tender broad beans and onions.
Summer
Tomatoes, green beans, cherries, potatoes and the first figs.
Autumn
Figs, Swiss chard, endives, cabbages and broccoli.
Winter
Artichokes, cabbages, endives, Swiss chard and broccoli.
Taste it
The garden,
at your table.
You’ll find Mas Vilaret produce on the menus of our four restaurants, right by the sea.
