La Xicra Palafrugell

La Xicra Palafrugell is a Palafrugell restaurant for diners looking for updated traditional Empordà cuisine. The essentials are direct: the kitchen is associated with founder and culinary soul Pere Bahí Fàbregas, it is currently led by co-owner Montse Soler and Anna Casadevall. The price level is $$, the dress code is casual, the schedule includes midday service on multiple days, with dinner service listed only on Friday and Saturday.

The draw is the regional brief. Signature dishes include cachoflino, suquets, arrossos, peix del dia al forn, garoinada. That makes the restaurant a practical choice for someone who wants a Palafrugell meal centered on Empordà cooking, fish, rice, traditional preparations updated by the current kitchen.

Lunch offers more service days; dinner is listed only on Friday and Saturday

For a first-timer, lunch is the more flexible option. Hours list midday service on Monday, Tuesday, Thursday, Friday, Saturday, Sunday from 13:00–15:30, with Wednesday closed. Dinner is listed only on Friday and Saturday from 20:00–22:30, so anyone planning around an evening meal should check timing carefully before building a trip around it.

That schedule makes lunch the safer entry point for most visitors. If you are in Palafrugell for a short stay, the midday window gives more opportunities to experience the kitchen’s Empordà focus. Dinner can still make sense, but only when the Friday or Saturday evening service fits the plan.

Casual dress is fine, the $$ price level keeps the restaurant in a moderate bracket. The best fit is a diner who wants regional cooking and a clear sense of place, not a meal defined by formality.

Order around Empordà classics

The right way to approach La Xicra Palafrugell is to lean into the signatures. Cachoflino is a key anchor, while suquets, arrossos, peix del dia al forn, garoinada point toward a kitchen grounded in the Empordà tradition.

The restaurant has a confirmed Macarfi 7.4 Food Rating for 2026. That recognition supports its credibility, but the main reason to book remains the food itself: updated traditional Empordà cuisine led by Montse Soler and Anna Casadevall, with Pere Bahí Fàbregas central to the restaurant’s identity and legacy.

The cultural context adds weight, but the decision is still about the meal

La Xicra Palafrugell is best understood as a Palafrugell restaurant for updated traditional Empordà cuisine. Its value is clearest for diners who want regional dishes such as cachoflino, suquets, rice preparations, baked fish of the day, garoinada in a casual setting. The decision to book should be based on that culinary focus, the $$ price level, the service times that fit your visit.