Can Climent Platillos

Can Climent Platillos is a small restaurant in Begur centred on creative, author-led cooking. The kitchen combines products from the Empordà and wider Catalonia with ideas drawn from international cuisines, creating a menu with contrasting flavours and carefully composed combinations. The approach is personal rather than tied to one culinary tradition, while local ingredients remain an important part of the cooking.

The format is based on platillos, allowing diners to combine several smaller plates across the meal. The menu balances established house favourites with seasonal and more experimental creations, including dishes built around seafood, vegetables, meat, rice, pasta, cured products and sauces with Asian, Mediterranean and Latin American influences. The cooking can move from familiar local references to more unexpected pairings, with texture and acidity used to give the plates a distinct character.

Seafood has a clear place in the offering, reflecting Begur’s position on the Costa Brava, while Empordà produce and traditional Catalan touches provide a regional foundation. The menu also includes meat-based cooking, vegetarian elements and contemporary interpretations of classic preparations. Presentation is part of the experience, but the restaurant’s style remains focused on flavour and the quality of the ingredients rather than formality.

Several desserts are made in-house, with the sweet selection following the same balance between traditional recipes and creative combinations. Classic Catalan influences sit alongside desserts using coffee, fruit, chocolate, nuts and ice cream. This makes the final course an integral part of the platillos format rather than an afterthought.

Set in the centre of Begur, Can Climent Platillos suits diners looking for a flexible meal built from several dishes and a kitchen with a broad creative range. The small setting lends itself to an intimate dining occasion, while the varied menu can work for a table with different preferences. A meal can remain close to regional cuisine or take a more exploratory route, depending on the selection. The restaurant’s recommended structure is three platillos followed by a dessert, offering a practical way to experience the kitchen’s range.