Terram

In a quite area of Girona sits Terram, six tables. At the reservation we were requested whether we wanted 6-9-12 courses and allergies. Our request for 100% plantbased was met with a happy: “No problem, we can adjust”. Very personal service by the chef at the table. It is quiet and completely run by two chefs. Big bold flavours. Nine full grown plates. Clear signature. Also the ‘normal menu’ was well appreciated. The tables are made from recycled scaffolding boards, knives and forks can rest on half tiles from the kitchen. This also allows them not to change the cutlery at every course. Better for the environment! Young chef Adria Bou works close with many local producers. For instance he uses artisanal (and fantastic) bread made by a special baker with local wheat from Christina d’Aro.