POBLENOU DEL DELTA

Restaurant Casa Amadeo is located next to the Casa Amadeo Holiday Centre in Poblenou del Delta. This enchanting village is situated in the middle of the Delta de l’Ebre, which forms part of the Terres de l’Ebre Biosphere Reserve. Our restaurant is said to be the very first restaurant opened in Poblenou del Delta It has a bright, 120 m2 interior dining room and an outside dining area for over 30 people. The restaurant is located in one of the typical quiet village streets of Poblenou del Delta, with little, low-roof, white houses with lots of colourful flowers.

TRADITIONAL FOODFROM THE DELTA DE L’EBRE

Our cooking is based on traditional Delta de l’Ebre gastronomy. Prepared using local produce such as different rice varieties from the Delta de l’Ebre, seafood cultivated and collected from Alfacs Bay muscle farms and fresh fish from the Carme Fishermen’s Association in nearby Sant Carles de la Ràpita.

DISHES WITH“REGIONAL” IDENTITY

At the Casa Amadeo Restaurant in Poblenou del Delta you can enjoy a traditional Delta paella with duck, seafood paella, rice “a banda” (in fish broth), black rice, “peeled” rice, and other varieties of paella. In the Delta de l’Ebre we have always cooked using duck meat. At our restaurant you can savour the delicious duck casserole or charcoal grilled wild duck. Due to local produce and tradition, our specialties are based on Mediterranean Fishermen’s cooking. Fresh prawns, sole, sea bream and exquisite specialties from the Ebro Delta, such as “xapadillo” (dried eel), sea nettles, eels in sauce, frogs’ legs, etc.

DISHES WITH“REGIONAL” IDENTITY

At the Casa Amadeo Restaurant in Poblenou del Delta you can enjoy a traditional Delta paella with duck, seafood paella, rice “a banda” (in fish broth), black rice, “peeled” rice, and other varieties of paella. In the Delta de l’Ebre we have always cooked using duck meat. At our restaurant you can savour the delicious duck casserole or charcoal grilled wild duck. Due to local produce and tradition, our specialties are based on Mediterranean Fishermen’s cooking. Fresh prawns, sole, sea bream and exquisite specialties from the Ebro Delta, such as “xapadillo” (dried eel), sea nettles, eels in sauce, frogs’ legs, etc.