Romesco is the Tarragona coast's red sauce of dried nyora peppers, roasted tomato and garlic, toasted almonds and hazelnuts and bread, served with grilled fish, vegetables and calçots.
Romesco is credited to the fishermen of El Serrallo, Tarragona's fishing quarter, who first used the word for a fish stew thickened with a fried picada of almonds, hazelnuts, garlic, bread and dried red romesco pepper. That stew, the romesco de peix, is still cooked along this coast, including in Cambrils. The cold sauce called simply romesco probably grew out of it and spread from the 1960s, as tourism arrived; it is also the sauce for the calçotada.
Carbònic grills aged beef, fresh fish and seasonal vegetables over holm-oak charcoal on Carrer Major in Salou, backed by a cellar of more than 400 wines.
OrderThe Uruguayan Angus lomo alto, the cut the kitchen says it sells most, straight off the coals.
TipArtichokes with romesco are the seasonal favourite; the lounge bar keeps pouring after the kitchen closes, until 01:00 on Friday and Saturday.
Explore El Priorat with a historical visit to the Cartuja de Scala Dei, enjoy lunch at a Catalan farmhouse, and cap it all off at the Scala Dei winery, where you will ...
Enjoy an unforgettable day in the best cove in Salou. We provide the transportation, beach gear, cooler with drinks, and lunch at a top restaurant. You just relax and ...