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Francesc Rafecas from La Nansa Restaurant has been preceded by four generations, since his great-grandfather opened an inn in Piera in 1860. His granddad decided to move to Sitges in 1963 and his dad went to Barcelona to work as an apprentice with the best cooks of the moment, many things have changed in a kitchen.
But luckily, not all of them have changed that much. Francesc Rafecas has now been running La Nansa Restaurant in Sitges for almost fifteen years and he runs it with a shy glance, a steady hand and 100% traditional sea cuisine, also according to the Slow Food principles.