The restaurant

About Er Occitan

Our proposal

Restaurant Er Occitan offers an avant-garde dining concept, with meticulously prepared dishes using local produce from sources such as the Aran Valley, Ribagorça, Pallars and southern France, resulting in a wondrous blend of tradition and innovation.

Slow food

Cuisine, pleasure and knowledge

Slow Food is an international movement that develops a taste for gastronomy and promotes a new philosophy that combines pleasure and knowledge. It operates on all the continents with a view to safeguarding regional culinary traditions, along with their associated products and farming methods.

Marcos

Pedarròs Delaurens

Head Chef

Born in Bossòst, he graduated from the Escola de Restauració i Hostelatge of Barcelona and the Lycée Hôtelier of Toulouse, specialising both times in haute cuisine.

Nuria

García Martínez

Maître

Born in Terrassa, she graduated in Business Administration from the University of Barcelona. She also hold a postgraduate diploma in Oenology from the San Valero University in Zaragoza.

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