Villa Más – and why wine is cheaper in Spanish restaurants than anywhere else in the world
The Financial Times’ food critic Nicholas Lander clearly has a penchant for Catalan gastronomy, to which his column is dedicated with increasing frequency. Lander reviewed the Villa Más restaurant in the Costa Brava bay of Sant Feliu de Guíxols, no more than an hour’s drive north of Barcelona. Clearly, Lander was more than impressed not only by the cooking, but by the wine-pricing policy and the breadth of the cellar. The chef at Villa Más is Carlos Orta, a former DJ turned chef and a ...
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