The Degvsta restaurant commemorates its 5th anniversary with a special spring menu that brings back its most iconic dishes and reaffirms a unique gastronomic proposal based on reinterpreted Roman tradition.
The Degvsta restaurant commemorates its 5th anniversary with a special spring menu that brings back its most iconic dishes and reaffirms a unique gastronomic proposal based on reinterpreted Roman tradition.
This spring marks a very special moment for Degvsta: five years of culinary journey. Five years in which passion, creativity, and constant exploration have been the pillars of a distinctive gastronomic concept led by chef Jordi Guillem.
From the very beginning, Degvsta has embraced a cuisine with a strong identity, capable of connecting past and present. Inspired by the recipes of the Roman Apicius, it has reinterpreted flavors and techniques from over 2,000 years ago, transforming them into contemporary, surprising, and nuanced dishes. A cuisine rooted in history, yet constantly evolving to adapt to modern tastes.
Over these five years, the restaurant has created a new menu each season, highlighting the ingredients of every time of the year. This continuous evolution has allowed Degvsta to build a living, dynamic, and coherent culinary offering, where each dish tells a story.
One of the key elements of this cuisine is the use of Avgvstvs wines and Forvm vinegars, which add personality, balance, and depth to the creations. These products are not only part of the pairing experience but are also integrated into the very essence of the dishes, becoming one of Degvsta’s defining features.
Over time, some of our proposals have become true classics. Dishes that our customers identify as essential and that form part of our identity, such as Roman-style bravas with two spicy sauces, anchovies in Forvm Chardonnay vinegar with Forvm Merlot pearls, or low-temperature cod with apple, Forvm Chardonnay reduction, and allioli.
In addition, at Degvsta we have gone a step further by exploring new gastronomic applications of Forvm vinegars, even in the world of desserts. Creations such cottage cheese with caramelized almonds and Forvm Chardonnay vinegar honey show that vinegar can also become a surprising ingredient in sweet dishes, adding contrast, freshness, and complexity.
Discover our proposal through the recipes, where we show how Forvm vinegars are integrated into both main dishes and desserts, as well as cocktails. These creative combinations are also shared by other chefs, demonstrating that our Forvm vinegars and Avgvstvs wines can surprise and enrich any gastronomic experience.
To commemorate this anniversary, Degvsta presents a very special spring menu featuring the dishes that have defined its journey. It combines its “untouchables”—those must-have classics—with other creations that many of you have asked us to bring back.
This season, the restaurant has also given a voice to its audience through a social media contest, where followers were able to vote for their favorite past dishes. The most popular choices have made a comeback on the menu thanks to this initiative.
Among the returning favorites are the cold vichyssoise of potato, celeriac, and apple with purple potato chips; salmon with white wine and grape cream; pork belly and ribs with Forvm Cabernet sweet-and-sour sauce and pickles; and creamy cheesecake with Forvm Chardonnay reduction.
This selection perfectly reflects the tastes of Degvsta’s guests and their connection to the restaurant’s culinary history, turning the new menu into a true tribute to these five years.
Ultimately, this proposal is a journey through the flavors that have defined Degvsta’s cuisine—a synthesis of its evolution, creativity, and unique gastronomic vision.
At Degvsta, spring is experienced with all the senses. Surrounded by vineyards and overlooking the sea, the restaurant offers the perfect setting to enjoy an outdoor meal, where the landscape becomes part of the dining experience.
Open from Wednesday to Sunday, Degvsta invites guests to enjoy its cuisine at any time of the week.
To kick off the season, on Saturday, April 4th, Degvsta will host Degvsta Electrònic from 12:00 pm to 5:00 pm—an event with no prior reservation required (limited capacity), featuring tastings and tapas from the menu, Avgvstvs wines, and live DJ music by Ressons Calafell. This event will offer a preview of the much-anticipated summer “tardeos” in July and August, marking the beginning of a promising season.
