The first time I went to Mas Pou was perhaps three years ago to celebrate my brother’s birthday. Being born in August we often celebrated his birthday on holiday as a kid and now as an adult he sometimes continues that tradition with his own family.
The restaurant is set in an old farmhouse, which according to the website, dates back to the sixteenth century. It has been restored inside and out and a glasshouse added to provide additional capacity in the summer, when it can get particularly busy, and with the economy remaining so dire still it is refreshing to see any businesses apparently thriving.
The food in some respects appears to be nothing special, traditional Catalan food, something found in many restaurants. However, what sets Mas Pou apart is the quality of the food, the service and the atmosphere in the restaurant.
Portions have always been more than enough (a few months ago I resolved to go for the half portion of steak next time I ordered it) and prices are very competitive. That is something that you often don’t find to be the casein the Costa Brava, where the aim seems to be fleece the tourist; poor quality food, or at the best mediocre, with high prices. No wonder these restaurants complain about lack of custom, their service just isn’t up to scratch.
However, Mas Pou definitely does not fit into this category and, at weekends at least, tends to be busy year round at lunchtimes.
The last occasion was in mid-February when a party of four of us met there for lunch one Friday.
Seeing that it is a prime month for calçots I was pleased to see them on the menu and, since they were on the menu, that was what I had to eat (see photo, top). I wasn’t alone in that either, as all four of us went for the delicious chargrilled onions dipped in a romesco style sauce.
The onions were good and the sauce excellent, certainly better than the stuff that comes out of jars, which is what I usually use at home.
It must be the first restaurant that doesn’t serve them in curved roof tiles though. I don’t know if I’ve been lucky in that respect, whether it is rare to actually serve them that way. Anyway, it makes no different to taste, and they were good, the white flesh underneath the charred exterior soft and sweet as it should be.
I followed that up with lamb cutlets with chips, while other members of the party chose a half portion of lamb, duck and chicken and it was all accompanied by a Raimat. Nobody had any complaints.
The drive home was particularly difficult as I felt like a siesta rather than driving.
How to get there
Mas Pou
Tel: +34-972 634 125
http://www.maspou.com
Plaça de la Mota, 4
17256 Palau-sator
Baix Empordà – Girona
