| GASTRONOMY | CUISINE | BIOGRAPHY |
| The Rallye Hotel Restaurant offers traditional cuisine- designer Mediterranean cuisine applied to "nouvelle cuisine". We work with fresh, seasonal products and offer meat and fish specialities. We are also particularly known for our rice dishes and our special Rallye menu. The restaurant also has a small wine cellar with local and Spanish wines to accompany the culinary delights. |
Diners at the Rallye Hotel Restaurant are recommended to try the chef's specials, and we particularly suggest: Tet's rice Creamy monkfish with prawns from Palamós Tri de mar (a seafood trio) and the Rallye's special fideuà, a traditional noodle dish. For those with a sweet tooth, we suggest you try our homemade desserts. |
Tet is the chef of the Rallye Hotel Restaurant.
He studied at the Catering School in Sant Pol de Mar, and was given a good background in traditional cuisine by his father, Vicenç Folgado Tena. After this, he started to build up experience thanks to numerous hours spent in notable national restaurants, some of which have a Michelin star. Despite his youth, Tet is a hard worker; a professional who is passionate about his work. He takes the utmost care in creating his culinary art and shows his talent and virtuosity in every dish he serves at table. |