Home - Restaurant DVISI Palamós

DVISI is a fine dining restaurant in Palamós where local produce is seen through a traveller’s eyes. Led by chef Jordi Simón and front-of-house manager Laura de Vicente, the project brings together territory, technique and sensitivity in a signature cuisine concept with Catalan roots, French echoes, and Asian and Latin American nuances. Located on the ground floor of Hotel Casa Vincke, DVISI offers an intimate, precise and moving gastronomic experience, recognised with a Sol Repsol and included among the recommendations of the Michelin Guide.

Marinated sardines, cherry salmorejo, Ca la Nuri recuit foam and olive oil ice cream.

Salt-cured Atlantic bonito, strawberry kimchi, citrus vinaigrette and carrot-and-lime escabeche purée.

Spider crab, prawn and skate cannelloni with chilli crab béchamel and prawn.

Confit cod loin from Ràfols with its brandade, fennel and blood orange salad, and Kalamata olive powder.

Beef cheek Wellington with pan-seared foie gras. This dish is baked to order; the estimated serving time is 20 minutes.

Girona Angus beef rib glazed with kalbi sauce and served with French fries.

Filipino with Empordà wagyu sobrasada and habanero chilli honey. Pickled mussel bonbon.

Green olive sphere filled with marinated anchovy.

Satorra: frozen lemon and hibiscus-infused vodka.

The Oreo: truffle biscuit with white asparagus cream.

THE MENUS

DVISI’s menu changes with the rhythm of the produce and the season, combining signature dishes, iconic creations and tasting menus where the palate travels without losing sight of the Empordà. Local produce, precise technique and international flavours come together in a proposal that may range from Palamós red prawn to a reinterpreted sea-and-mountain dish, from a French sauce to an Asian or Latin American nuance.

DVISI TASTING MENU

"INDVISIBLE" TASTING MENU

Desserts and sweet wines

WINE CELLAR

The experience is completed with a carefully curated wine selection, with a special focus on local wineries and D.O. Empordà references. A wine cellar designed to accompany, discover and expand the story of the territory — also in the glass.

DVISI

DVISI was born from the shared story of Jordi Simón and Laura de Vicente, who met at the age of 16 at the Girona School of Hospitality and worked together for nine years at Restaurant Massana before launching their own project in Palamós. The name brings together their surnames —de Vicente and Simón— and sums up the essence of the restaurant: complicity, craft and a very personal way of understanding hospitality.

Since opening in 2014, DVISI has evolved from a small restaurant built step by step into one of the gastronomic benchmarks of Palamós, now established on the ground floor of Hotel Casa Vincke. Its proposal combines fine dining, local produce and an international outlook, with the recognition of a Sol Repsol and a recommendation from the Michelin Guide. In the kitchen, Jordi interprets the territory with technique and sensitivity; in the dining room, Laura turns every service into a warm, elegant and memorable experience.