CONTRASTES by Diego Ferreira — Restaurant in Vilanova i la Geltrú

This place is EXCELLENT. We started with cappuccino...delicious and perfectly foamy! We noticed that oysters were on the menu so we tried them and WHOA! Chef Diego Ferriera prepared them himself for us, adding a garnish of "sea foam" which was some kind of fresh lemon juice foam...very cool! The champagne was paired perfectly with the oysters! We went for another round! Diego then brought us one of his creations of "Cheese Explosion"...some kind of delicious liquid cheese and a buttery toast to garnish. Lastly, Diego made a Beet meringue with yogurt and violet petals... EXQUISITELY done and VERY tasty! Señor Ferriera definitely has a pallet for yummy delights! Also, the wait staff are so freindly and very attentive. The restaurant is kept very clean and tidy and the entire experience was just amazing, nevermind the beachfront setting! Please visit ContrAstes and take some time to get to know the people there. You...

I'm sorry to say, but it was probably the worst restaurant experience I've ever had (price Vs value considered). My octopus came with stale breadcrumbs that tasted like rancid oil. Really unpleasant. The Candy Floss dessert - was just candy floss in stale and dry brownie soil The tuna main tasted like raw tuna pieces mixed with some Tabasco. My kid couldn't eat it. The starters are the size of a snack, the mains are the size of a starter.We had 3 courses and even the kids were left hungry, had to feed them at home after. Overall, the food seems to be more to impress with the look, rather than the taste.

From someone who worked in a Michelle star restaurant, if they want to get closer to a Michelle star, they need to have a lot more respect for the...

Absolutely loved this place. We went on a Tuesday for lunch, and although we were the only guests we couldn’t have been made more welcome. We went for the full tasting menu at €87 (there’s a shorter one at €60). From the canapés through 6-7 courses including a pigeon dish that brought tears to my eyes, everything was beautifully created in front of us and had flavour combinations out of this world. Add in a delicious white wine I didn’t catch the name of and a very decadent 2012 Sassicaia, and friendly, enthusiastic and knowledgable service from head chef Ricardo, sous Simone, and the very smiley Laura. You’ll be delighted if you go, and mad if you don’t, whether you’re in Villanova or Sitges. Although it’s worth travelling...