ÉMO Restaurant. Émo, where culinary emotions run high
In the cuisine of Pablo Urcelay, the chef at ÉMO Restaurant, culinary emotions run high.
He highlights like no one else the essences and aromas of the products of the forest, which he gathers himself for their use in his dishes.
His cooking changes with the rhythm of the seasons. Indeed, at ÉMO Restaurant each season is different. The wild mushroom time comes around and Pablo goes out to find them in hidden corners of the forest. Then, back in the kitchen, he unleashes his creativity, creating dishes that are an authentic experience for the senses.
Pablo Urcelay, a Basque from the town of Oñate (Guipúzcoa Prov.), comes from a family of chefs so he has been involved with cooking since he was a child. He is a passionate restless creative chef who is always keen to enrich his culinary mastery, conjuring a symbiosis between the Andorran and Basque cuisines. His dishes are delectable but simple, using local products and, whenever possible, those of our own harvest. His control of the degree of cooking is one of his great secrets and he always shows the greatest respect for the products he uses.
Thanks to this, diners can savour the tastes and aromas of the aromatic herbs or forest fruits that Pablo himself has gathered in the mountains of Erts.
The Émo Restaurant proposes a varied bill of fare with excellent value for money, featuring such dishes as red sea scorpion fish pie, foie gras mi-cuit with fir syrup, and salt-cod al pil-pil, in addition to some extraordinary desserts.
Likewise, Hotel Palomé is the perfect place for family celebrations, weddings, birthdays, communions and baptisms. The Émo Restaurant provides the culinary art and Hotel Palomé offers rooms with an exquisite decor.