Bruixes de Burriac Restaurant

Be seduced by Chef Jaume Drudis’ cooking

LIVE A GASTRONOMIC EXPERIENCE

The Bruixes de Burriac restaurant, headed by well-known chef Jaume Drudis, offers you seasonal cooking made with high-quality products to create the best dishes.

You will find a varied menu that changes with the seasons, so you can make the most of each moment’s best ingredients.

You can also enjoy a unique gastronomic experience with the tasting menu offered by our chef Jaume Drudis. This will enable you to discover the flavours of the sea and the mountains with Camp de Tarragona’s most authentic ingredients. This is a choice that will surprise even the most demanding palates.

A good culinary evening involves an excellent atmosphere, exquisite service, and food that awaken your senses.

Our restaurant, featured in the Michelin Guide, reveals the flavours of Mediterranean cooking and markets. All this is based on a precise method of cooking and on the selection of the best ingredients from around Tarragona.

All our food, both from the menu and à la carte, is based on seasonal products. Our vegetables, with their excellent texture and flavour, come from harvests in the Baix Gaià region. The fresh fish comes from the nearby markets, and meat is brought in from the best pastures in the area.

The kitchen is next to the dining room, separated by a large window. This allows you to watch the kitchen team’s work and see your dishes being made as you enjoy your food. And as if this were not enough, you can also enjoy a first-rate exclusive culinary experience from a table for six located inside the kitchen itself, where you can experience sensations with all five senses.

The hotel also offers private rooms where you can celebrate all kinds of events such as meals out, company dinners, or family celebrations.
The Bruixes de Burriac restaurant winery is made up of hundreds of DO-controlled products, and our sommelier will advise you on the best wine for each occasion.

Our passion, commitment to work well-done, and obsession with quality – both in our service and the selection of our ingredients – are the trademarks of our resturant in Altafulla.

BOOK BY PHONE

977 651 557

It is advisable to book in advance.

Book a table

OPENING HOURS

It opens all days of the week. Lunch is served from 13:30 to 16:00 and dinner, from 20:30 to 23:00.

Chef Jaume Drudis

Our chef Jaume Drudis began his relationship with the world of cooking at a very early age. In time, he became the third in a line of cooks from Lleida.

His father is his culinary teacher and guide, and from him he learnt the principles of classical cooking from before and after its development.
In 1990, Jaume Drudis received the Ángel Moncusí award for Best Young Cook from the Lleida Federation of Hospitality. This enabled him to go on to Bordeaux to train further.

Back in Spain, he continued his path working in Michelin-starred restaurants such as Neichel, Freixa and Chez Vous.
In 1996, he went to Germany to become part of the Research and Development team at Unilever’s Centre for Excellence. Once there, Jaume decided to train in culinary studies, sensory perception and concept and product development. Through this, he formed part of multidisciplinary teams and he spearheaded projects in Europe and America.

On his travels through the five continents, Jaume has developed products using different technology, including sauces, soups, broths, garnishes and other subcategories.

In late 2005, Jaume came back to Spain as Unilever’s Executive Chef and Culinary Director. From 2007 onwards, he took on the role of Lead Research and Development Chef and Culinary Director for Unilever.

From 2011 to 2013, Jaume Drudis continued to develop his gastronomic activity with the transformation of the Jaume Drudis family restaurant in Torredembarra. From there, and thanks to a partnership with Altafulla’s Hotel Gran Claustre, he transferred to the hotel’s restaurant and, like this, the Bruixes de Burriac by Jaume Drudis restaurant was born, where he is the culinary and restaurant director.

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