DVISI

DVISI, Palamós: The Verdict

If you're choosing between a meal at DVISI and a direct seafood lunch at one of the harbour-facing restaurants in Palamós, the decision comes down to what you want the meal to do. The harbour spots deliver tradition and simplicity. DVISI delivers something more considered: contemporary cooking by chef Jordi Simón, Michelin Plate recognition in both 2024 and 2025, a room that earns its keep before the food arrives. For the price tier (€€), the combination of hotel garden setting, sharing-format menu, Asian and Latin American influences puts it in a different category from most of what's available in this part of the Costa Brava. If you're eating in Palamós and want more than grilled fish with olive oil, book here.

Portrait

DVISI sits inside the landscaped gardens of Casa Vincke, a hotel property in Palamós whose architecture provides context for the dining room. Large picture windows look out over the swimming pool; an open annexe functions as a covered terrace. The physical setting matters here because it changes the pace of the meal. You're not in a town-centre dining room where the street bleeds in through the door. You're in a garden hotel environment that slows things down before the food arrives.

The cuisine format is à la carte with dishes designed for sharing, alongside a tasting menu. Chef Jordi Simón draws on Asia and Latin America for his flavour references, which gives the menu a range unusual for a coastal Catalan town of this size. This is not fusion cooking for novelty's sake; the influences appear in specific applications rather than as a blanket aesthetic. The oyster preparations are the clearest signal of the kitchen's approach: the same ingredient served three ways (raw with Bloody Mary; charcoal grilled with yuzu, sake and mirin; or grilled with aguachile pearl), each version pulling from a different culinary tradition. That kind of committed technical variation on a single product is a reasonable indicator of how the rest of the menu is being thought about.

The Michelin Plate, awarded in both 2024 and 2025, is a recognition of cooking quality rather than a star designation, but it does confirm the restaurant sits above casual. In a town where the dining options range from traditional seafood to a small number of more ambitious kitchens, that credential is a useful filter. It positions DVISI alongside the more serious end of the Costa Brava's restaurant offering, even if it doesn't approach the level of El Celler de Can Roca in Girona or Quique Dacosta in Dénia. For context on what Michelin recognition looks like at different levels along the Spanish coast, Aponiente in El Puerto de Santa María or Cocina Hermanos Torres in Barcelona show what the starred tier delivers; DVISI is operating below that in price and formality, which is appropriate for its setting.

That breadth of review data for a restaurant of this scale in a town of this size is worth noting: this isn't a place that only impresses visitors who already wanted to be impressed.

For food and travel enthusiasts exploring the Costa Brava specifically for its restaurant culture, DVISI offers a logical stop between the region's headline destinations. The coastal setting and the hotel garden environment give it a character that urban contemporary restaurants, even technically comparable ones like Jungsik in Seoul or César in New York City, can't replicate. The combination of seaside Catalan location and a kitchen drawing on Asian and Latin American technique is a specific experience that's harder to find than it sounds.

On seasonality: the sharing format and the tasting menu structure both lend themselves to adjustment across the year. A Costa Brava summer brings peak produce from the hinterland, the Empordà plain behind Palamós is one of Catalonia's most productive agricultural zones, alongside the full run of local seafood. Winter and shoulder months, when the hotel garden is quieter and the town less crowded, tend to suit a longer tasting menu format better: fewer people, more attention per table, a kitchen that can focus. If you're visiting in July or August, the à la carte sharing format makes practical sense for the pace and energy of a summer evening. If you're visiting in October through April, the tasting menu is likely the better call, booking will be easier. The oyster program, with its Bloody Mary, yuzu-sake-mirin, aguachile variations, has the kind of global flavour range that holds across seasons rather than depending on a narrow window of local availability.

Palamós itself has been developing a more considered dining culture over the past several years, DVISI is part of that shift. For the broader picture, see our full Palamós restaurants guide, as well as our guides to hotels, bars, wineries, and experiences in the area.

Ratings at a Glance

• Awards: Michelin Plate 2024, Michelin Plate 2025
• Price: €€

How It Compares

Alternatives to Consider in Palamós

• La Salinera, Traditional Cuisine, €€: the reliable choice for Catalan coastal cooking without the contemporary framing
• Kaos, Farm to table, €€: produce-first cooking for diners who want local sourcing front and centre
• Entre dos Mons, Peruvian, €€: the leading option if you want a single-cuisine focus rather than a multicultural contemporary menu
• Matsu Izakaya, Japanese Contemporary, €€: sharper Japanese focus if the Asian influences at DVISI are the main draw for you

Explore More in Palamós

• Our full Palamós restaurants guide
• Palamós hotels guide
• Palamós bars guide
• Palamós wineries guide
• Palamós experiences guide
• Martin Berasategui in Lasarte-Oria, for context on the starred tier in northern Spain