An exceptional natural and culinary environment
In the heart of Catalonia, between the vineyards of the Priorat and the majestic mountains of the Montsant, is the Restaurant Quatre Molins, a space where the passion for gastronomy is based on tradition and innovation. Here, Chef Rafel Muria invites us to a flavored feast, after an intense period of work and travel.
An exclusive menu focused on truffle
Each year, during the first months, the restaurant offers a menu dedicated to truffle, an ingredient that shines with its own light. “Last year, more than one hundred diners enjoyed this menu, and this year we designed a new gastronomic trip with eleven dishes celebrating the truffle as the protagonist,” says Rafel with enthusiasm.
An unforgettable gastronomic experience
This year’s menu is a real gift for the palate. The dishes, made with truffle of the basin, reach a new dimension of taste. One of the culminating moments is the angle with truffle and cured egg yolk, a dish that promises an explosion of sensations. Also noteworthy is the risotto de squid and red shrimp, which leaves the test for anyone.
Harmonization of flavors and aromas
Accompanying these dishes with select wines is a fundamental part of the experience. The Mas Alta winery contributes an Artigas Blanc 2016, while Jaume Giral 2007 of Vinyes Velles del DO Montsant perfectly completes the menu, thanks to the wisdom of Andreu Pardell, head of the restaurant room.
A price that reflects exclusivity
At a price of 240 euros, this menu is considered a culinary gem. “Each dish is unique and is not found in other restaurant menus, and it is important to emphasize that we use 100 to 120 grams of truffle by diner,” says Rafel.
A visual and gastronomic experience
Enjoying the menu at the restaurant bar is an opportunity to see Rafel in Action, a real artist who transforms truffle into culinary magic. Its creations are not only tasted, but also live, with each dish presented as a work of art.
An international training space
In addition to his work as a chef, Rafel Muria acts as a mentor for cooking students around the world, providing an educational dimension to his work. Young talents from countries like Honduras and Mexico are learning under their supervision, demonstrating a passion and dedication that promise a brilliant future in gastronomy.
A recognition of the ninth generation
Students, with the energy of their youth and their commitment to their training, bring a new perspective to the Four Molins. Their contribution is essential for the creation of the truffle menu, and they deserve a recognition for their dedication.
An invitation to tasting
If you are a truffle lovers, you must not miss the opportunity to experience this unique experience in the Four Molins of Cornudella de Montsant. Until March 31, you can enjoy a meal that is much more than a mere lunch: it is a trip through the flavors and textures that define the kitchen of the Priorat.
