Restaurant in Hostalric, Spain
Michelin-recognised. Easy to book. Worth the detour.
A Michelin Plate-recognised family restaurant in Hostalric with 60 years of history and a third generation now running the kitchen. At the €€ price range, it delivers seasonal modern Catalan cooking with a specific strength in cep mushrooms and llauna rice dishes. Easy to book and well-suited to a midweek lunch or a celebration meal in the Montseny foothills.
Quatre Vents 3.0 earns its 2025 Michelin Plate in a format that suits a specific kind of visit: a relaxed midweek lunch in the Montseny foothills, working through a seasonal menu that changes with what the land is producing. At the €€ price range, it competes directly with casual regional restaurants across Girona province, and it wins on identity. Sixty years of family history, a third generation now running the kitchen, and a TV-validated reputation for cep mushrooms in the Baix Montseny area give it a credibility that most mid-range restaurants in the area cannot match. Book it for a special lunch rather than a late dinner, and you will get the most from what it offers.
The restaurant was founded in 1964 by the current owners' grandfather, and the name has been kept deliberately intact. The addition of "3.0" is the only concession to generational change, a quiet signal that the third family generation is now in charge without abandoning the legacy that brought diners here in the first place. That continuity matters when you are making a booking decision: this is not a recently opened project still finding its identity. It is a working restaurant with six decades of local roots and a clear sense of what it is doing.
The setting is modern and functional in appearance, with views across to the Montseny mountains. Those expecting a rustic Catalan farmhouse will need to recalibrate: the room is contemporary, not folkloric. What you are booking is the cooking and the seasonal ingredient focus, not an architectural experience. The mountain views add something, particularly at lunch when the light is better, which is one more reason to choose the midday service over the evening.
Menu structure is worth understanding before you arrive. At lunchtimes on weekdays, the Express and Satisfecho set menus are available, and these represent the practical entry point for diners who want a complete, priced meal without working through the full à la carte. The De Tapes menu is available for dinner and works better for groups who want to graze. The Homenaje is the most extensive option and makes sense for a celebration meal or a birthday lunch where you want the full kitchen range on the table. The à la carte runs alongside all of these, and the rice dishes cooked "a la llauna" come specifically recommended: this is an old Catalan technique involving a roasting tin (llauna) that produces a different texture from standard paella-style rice. If you are at the table in autumn, the cep mushroom dishes are the reason Quatre Vents 3.0 won the Joc de Cartes competition on TV3 as the leading restaurant for cep mushrooms in the Baix Montseny area. That is a narrow credential, but it is a meaningful one: it signals real sourcing relationships with the surrounding landscape.
Seasonal ingredient focus means the menu shifts throughout the year, which has a practical implication: what you read about online in summer may not reflect what is on the table in winter. This is a feature, not a flaw, but it does mean the restaurant rewards repeat visits more than a single one-off booking.
Quatre Vents 3.0 is built around in-house dining, and the seasonal, technique-driven cooking is not the format that travels well. The llauna rice dishes depend on timing and heat; the cep mushroom preparations rely on freshness from local sourcing. There is no evidence in the available data that off-premise ordering is a meaningful part of how the restaurant operates, and for this style of cooking at this level of recognition, that is expected. If you are considering Quatre Vents 3.0, plan for a sit-down meal. The experience is anchored to the room, the mountain views, and the service rhythm of a multi-course set menu. Delivery is not the point here, and you would lose the substance of what makes the booking worthwhile.
Booking difficulty is rated easy, which is one of the more practical advantages over comparable Michelin-recognised restaurants in Catalonia. No phone number or website is listed in the available data, so searching directly for the restaurant by name in Hostalric or checking local booking platforms is the recommended approach. The address is Av. Coronel Estrada, 122, 17450 Hostalric, Girona. The midweek lunch window is the most logistically useful session: it gives you access to the Express and Satisfecho menus, the better natural light for the mountain views, and the quieter room that works for a business lunch or a low-key celebration. For a group dinner, the De Tapes menu in the evening is the more appropriate format. Dress code data is not available, but at the €€ price point with a Michelin Plate and a modern-functional room, smart casual is the reliable default.
See the comparison section below for context against the wider Catalan and Spanish creative dining field.
If you are building a dining itinerary around Catalonia and want regional context, El Celler de Can Roca in Girona is the obvious reference point at the leading of the province: three Michelin stars, one of the most technically ambitious kitchens in Spain, and a booking process that requires months of planning. Quatre Vents 3.0 is the answer to a different question: where do you eat well, at accessible prices, without the advance planning overhead. In Barcelona, Cocina Hermanos Torres is the mid-to-high tier reference for modern Catalan cooking in an urban setting. Further afield, Quique Dacosta in Dénia, Arzak in San Sebastián, Azurmendi in Larrabetzu, Martin Berasategui in Lasarte-Oria, Aponiente in El Puerto de Santa María, DiverXO in Madrid, Mugaritz in Errenteria, Ricard Camarena in València, and Atrio in Cáceres all operate in the €€€€ bracket with multi-star credentials. For international comparisons at the modern cuisine level, Frantzén in Stockholm and Maison Lameloise in Chagny provide useful benchmarks for what the format looks like at higher price tiers. Quatre Vents 3.0 is operating in a different register from all of these: lower price, local focus, seasonal rather than avant-garde. That positioning is a strength if you are looking for an honest, ingredient-led lunch in the Girona hinterland without the ceremony or the cost of a starred destination.
| Venue | Price | Value |
|---|---|---|
| Quatre Vents 3.0 | €€ | — |
| Quique Dacosta | €€€€ | — |
| El Celler de Can Roca | €€€€ | — |
| Arzak | €€€€ | — |
| Azurmendi | €€€€ | — |
| Aponiente | €€€€ | — |
Comparing your options in Hostalric for this tier.
Quatre Vents 3.0 is the standout Michelin-recognised option in Hostalric itself, so direct local alternatives at the same level are limited. For a comparable family-run, seasonal approach in the broader Girona province, your best move is to look toward the wider Baix Montseny area or make the short drive toward Girona city for more options. At €€ with easy booking, Quatre Vents 3.0 is the practical first choice in this specific area.
The database does not specify private dining or group capacity details, but the range of set menus (Express, Satisfecho, De Tapes, Homenaje) gives groups practical format flexibility depending on time of visit. Midweek lunches, when the Express and Satisfecho menus are available, are likely the smoothest slot for larger parties. check the venue's official channels to confirm group arrangements before booking.
No dietary policy is documented in available venue data. The kitchen works with seasonal, rotating ingredients across multiple menu formats, which generally signals some flexibility, but do not assume. If dietary needs are a factor, raise them when booking — the à la carte option gives more room to work around restrictions than a fixed tasting menu.
The venue is described as modern and functional in appearance, which points toward a relaxed rather than formal setting. A 2025 Michelin Plate at a €€ price point in a family-run Catalan restaurant suggests that neat, casual clothing is appropriate — this is not a white-tablecloth occasion. No dress code is formally documented, so err on the side of tidy rather than dressed up.
At €€ pricing, the Homenaje menu is the format to consider if you want the full picture of what the third-generation kitchen is doing with seasonal Montseny produce. The De Tapes menu is available for dinner and works well as a lower-commitment entry point. The llauna rice dishes on the à la carte are specifically recommended in Michelin's own notes, so if tasting menus are not your format, that is the order to anchor your meal around.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
