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.
