Restaurant in Palamós, Spain
Sharing plates, tasting menu, Casa Vincke setting.
DVISI is the most technically ambitious restaurant in Palamós at the €€ price tier, holding a Michelin Plate in both 2024 and 2025. Chef Jordi Simón's sharing-format menu draws on Asian and Latin American influences alongside Catalan produce, served in the garden setting of Casa Vincke hotel. Rated 4.7 across 909 Google reviews, it's a clear choice for exploratory diners who want more than coastal seafood standards.
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, and a room that earns its keep before the food arrives. For the price tier (€€), the combination of hotel garden setting, sharing-format menu, and 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.
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.
Google rating of 4.7 across 909 reviews is the kind of number that suggests consistent performance over volume, not a venue coasting on early hype. 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, and 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, and booking will be easier. The oyster program, with its Bloody Mary, yuzu-sake-mirin, and 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, and 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.
DVISI is a sharing-format contemporary restaurant inside the Casa Vincke hotel gardens in Palamós, with Michelin Plate recognition in 2024 and 2025. The menu draws on Asian and Latin American influences alongside Catalan produce. At the €€ price tier, it's one of the more ambitious kitchens in the town. First-timers should know the room is hotel-adjacent and pool-facing rather than a standalone city restaurant, which suits a relaxed mid-length meal better than a quick dinner. The oyster variations across three preparations are a good entry point for understanding how the kitchen thinks.
The sharing-dish format is naturally suited to groups , it's easier to build a table spread with multiple people than with two. At €€ pricing, a group meal here is affordable by Michelin-recognised standards on the Costa Brava. For larger parties, contact the venue directly to confirm table configuration and any private dining options; specific capacity data isn't confirmed in our records, but the hotel garden setting typically allows more flexibility than a tightly packed city dining room.
At the same €€ price point, your main alternatives in Palamós are La Salinera for traditional Catalan coastal cooking, Kaos for farm-to-table, Entre dos Mons for Peruvian, and Matsu Izakaya for Japanese contemporary. Choose DVISI if you want the most technically ambitious cooking in that price bracket with a distinctive setting. Choose Matsu Izakaya if you want more focused Japanese technique. Choose La Salinera if you want traditional Catalan seafood without the contemporary overlay.
Given the €€ pricing and Michelin Plate credentials, the tasting menu represents reasonable value for the Costa Brava's contemporary dining tier. The kitchen's multicultural reference points , Asia and Latin America layered onto Catalan produce , make the tasting menu format more coherent than à la carte for a first visit: it shows the range of the approach rather than requiring you to guess which dishes demonstrate it leading. Compare that with the starred tier at Arzak in San Sebastián or Azurmendi in Larrabetzu and DVISI is considerably more accessible in price while operating at a lower level of technical ambition. For a Palamós visit, the tasting menu is the better choice if you're here specifically for the food; the à la carte makes more sense for a summer evening when you want flexibility.
Booking is generally easy by the standards of Michelin-recognised restaurants , this is not a venue where you need to plan months in advance. In high summer (July and August), when Palamós sees its peak visitor volume, weekend reservations will fill faster and a week or two of lead time is sensible. Shoulder and winter months are more open. The lack of a phone or website in our current records means the most reliable path to a reservation is contacting the Casa Vincke hotel directly, which handles the restaurant's bookings as part of the property.
| Venue | Cuisine | Awards | Booking Difficulty | Value |
|---|---|---|---|---|
| DVISI | Contemporary | DVISI boasts a unique location in the landscaped gardens of the striking Casa Vincke hotel. In the bright dining room, which overlooks the swimming pool through large picture windows and features an open annexe that acts as a terrace, enjoy contemporary-style cuisine on an à la carte with dishes designed for sharing and a tasting menu, both which feature influences from Asia and Latin America. Oysters make a triple appearance (raw with Bloody Mary; charcoal grilled, with yuzu, sake and mirin; or grilled with aguachile pearl).; Michelin Plate (2025); Michelin Plate (2024) | Easy | — |
| La Salinera | Traditional Cuisine | Unknown | — | |
| Kaos | Farm to table | Unknown | — | |
| Entre dos Mons | Peruvian | Unknown | — | |
| Matsu Izakaya | Japanese Contemporary | Unknown | — |
Comparing your options in Palamós for this tier.
DVISI operates inside the gardens of Casa Vincke hotel in Palamós, so the setting is more resort-adjacent than typical high-street dining. The menu runs both à la carte sharing plates and a tasting menu, with Asian and Latin American influences threading through dishes — oysters appear in three different preparations, which gives you a sense of the kitchen's range. It holds a Michelin Plate (2024 and 2025), signalling consistent quality without full-star expectations. Come prepared for a format that rewards curiosity rather than straightforward ordering.
The sharing-plate format on the à la carte makes DVISI a practical fit for groups of four or more who want to cover ground across the menu. The dining room includes an open annexe that functions as a terrace, which gives the space some flexibility. For larger private bookings, check the venue's official channels — no group policy is confirmed in available data, so verify capacity before committing a party.
La Salinera is the closest harbour-facing option if you want a more traditional Costa Brava seafood experience at a comparable or lower price point. Kaos and Entre dos Mons both operate in the contemporary space and are worth comparing on format before booking. Matsu Izakaya is the pick if the Asian-influence side of DVISI's menu is specifically what appeals — it goes deeper into that territory.
At the €€ price tier, DVISI's tasting menu sits in the mid-range for Spain, making the ask reasonable if the format suits you. The kitchen's range across oyster preparations and cross-cultural influences suggests the tasting menu is where the cooking makes the clearest case for itself. If you prefer control over pacing and selection, the à la carte sharing plates are a lower-commitment way to assess the kitchen first.
No confirmed booking window is publicly documented for DVISI, but a hotel-garden restaurant with a Michelin Plate in a seasonal Costa Brava town will fill quickly in summer. Booking two to three weeks out is a sensible baseline from June through August; shoulder season gives more flexibility. Check via Casa Vincke directly, as DVISI does not have a standalone website listed.
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