Family tradition, open-air cooking and fish from the market

From Alfons to Joan: a family legacy in the kitchen and dining room

Alfons Magester paved the way for a humble and sincere house; today, Joan leads the kitchen —after working at El Bulli— maintaining the essence and perfecting the cooking on the griddle and Josper. In the dining room, Anna looks after the pace of the service, explains the catch of the day, and helps you choose the fish according to your preferences. All this with the same personal approach as always: face-to-face conversation, unhurried service, and ensuring every dish arrives exactly as it should.

Cal Campaner today

Over the years the restaurant has moved several times, renovated in 2016, and incorporated holm oak charcoal to add nuances of flavor, but the idea remains intact: fish of the day and a family atmosphere for those who want to enjoy the Costa Brava without frills.

If you visit us, please note that we manage reservations by phone, we cater to groups of up to 12 people, and we prioritize quality over quantity. Here, time is dictated by the product and the fire.