Quatre Vents 3.0

Where the Montseny Comes to the Table

Pull into Av. Coronel Estrada on the edge of Hostalric and the building reads functional before it reads romantic: clean lines, contemporary proportions, a dining room framed by views across to the Montseny massif. That mountain backdrop is not decorative context. The Montseny natural park is one of Catalonia's most consequential foraging and farming territories, a UNESCO Biosphere Reserve where cep mushrooms, wild herbs, and seasonal game have defined local cooking for generations. Quatre Vents 3.0 positions itself squarely within that tradition, letting the surrounding terrain determine the menu rather than the other way around.

The restaurant's Michelin Plate recognition in 2025 places it in the tier of Catalan dining that Michelin considers worth seeking out, one tier below the starred category occupied by places like El Celler de Can Roca in Girona. The price point, sitting at the €€ mid-range, keeps it meaningfully accessible — closer in positioning to a serious neighbourhood restaurant than to the destination-dining tier represented by Disfrutar in Barcelona or DiverXO in Madrid. That gap in price and formality is part of what makes the Quatre Vents proposition coherent: this is modern Catalan cooking with genuine seasonal credentials at a cost that does not require a special occasion as its pretext.

Three Generations, One Ingredient Logic

Family restaurants that survive across generations in Spain tend to do so because they build a clear relationship with their immediate supply territory and hold it. Quatre Vents was founded in 1964 by the current owners' grandfather — the 3.0 suffix marks the third generation now running the kitchen and dining room, and the name itself has been kept deliberately intact as an acknowledgement of that continuity. What has changed is the approach: the cooking has moved into contemporary technique while keeping its sourcing logic rooted in the Baix Montseny area.

This kind of intergenerational model is relatively common in Catalan provincial cooking, where family-run restaurants have historically served as the backbone of regional gastronomy. What distinguishes the stronger examples in that cohort is the discipline around seasonal change. At Quatre Vents 3.0, the menu shifts with ingredient availability rather than following a fixed quarterly rotation, which means the kitchen's credibility rests on what can actually be sourced at any given moment. The cep mushroom focus is the most publicly documented example: the restaurant was recognised in the Catalan TV3 programme Joc de Cartes as the leading restaurant for cep mushrooms in the Baix Montseny area , a competition-format verdict from a programme that pitches regional restaurants against each other and relies on local diners as judges. That kind of recognition carries weight precisely because it comes from the community the restaurant operates within, rather than from a national or international awards body.

The Menu Structure and What to Order

The format at Quatre Vents 3.0 offers more entry points than a single tasting menu operation, which suits its mid-range positioning. The à la carte runs alongside a range of set menus calibrated to different occasions and times of day. The Express and Satisfecho menus are available at lunchtimes on weekdays only, functioning as the working-lunch tier. The De Tapes menu operates in the evenings, leaning into the Spanish tradition of smaller formats suited to social eating. The Homenaje menu represents the more extended option for those wanting a broader cross-section of the kitchen's current output.

Within the à la carte, the rice dishes cooked a la llauna have been specifically called out as a recommendation in the restaurant's own materials. The llauna is a tin or metal tray used traditionally in Catalan cooking , a technique-led approach to rice that produces a different texture and crust profile than the Valencia-style paella format. Rice is not the obvious flagship for a mountain-area restaurant in the Girona province, which makes its prominence here a deliberate editorial choice on the kitchen's part, and one worth testing on a visit.

The broader Spanish fine dining conversation is happening at considerably higher price points and formality levels. The country's most-discussed kitchens , from Arzak in San Sebastián to Azurmendi in Larrabetzu, Mugaritz in Errenteria, Quique Dacosta in Dénia, Aponiente in El Puerto de Santa María, Martin Berasategui in Lasarte-Oria, and Ricard Camarena in València , all operate at €€€€ and require significant planning. Quatre Vents 3.0 operates in a different register entirely, which is not a limitation but a different proposition. The question here is not whether the kitchen can produce a technically ambitious tasting menu; it is whether the seasonal ingredient relationship and the generational continuity produce cooking worth a detour to a small Gironese town. A Google rating of 4.3 across 903 reviews suggests a sustained local and visitor consensus that it does.

Planning a Visit

Hostalric sits in the Selva comarca of Girona province, within reach of the AP-7 motorway corridor that connects Barcelona to Girona and France. For travellers already moving through the region, it is a logical stop rather than a standalone destination. The restaurant's address on Av. Coronel Estrada places it on the approach road into the town. For those building a wider Catalan itinerary, our full Hostalric restaurants guide covers the broader local picture, and our Hostalric hotels guide, bars guide, wineries guide, and experiences guide fill out the surrounding area.

The weekday lunch menus make a midweek visit the most format-flexible option, offering the Express and Satisfecho menus alongside the full à la carte. Autumn is the season most directly associated with cep mushrooms in the Montseny area, which makes September through November the window when the kitchen's stated strengths are most likely to be fully expressed. Booking in advance is advisable given the 4.3 rating across a high review volume, though specific booking methods are not confirmed in available data.

Comparable seasonal ingredient-led restaurants elsewhere in Europe operate at significantly higher prices for the same conceptual framework , Frantzén in Stockholm and FZN by Björn Frantzén in Dubai represent the leading end of that international spectrum, and Atrio in Cáceres the Spanish version at the luxury tier. At €€, Quatre Vents 3.0 sits in a very different bracket, which means the case for a visit rests entirely on what the kitchen does with the Montseny territory at hand.

Frequently Asked Questions

Is Quatre Vents 3.0 child-friendly?

The mid-range €€ pricing and relaxed setting in Hostalric make this a reasonable choice for families , it is not a formal tasting-menu operation.

What's the vibe at Quatre Vents 3.0?

For a Michelin Plate-recognised restaurant in the Girona province at €€ pricing, the atmosphere is closer to a serious local dining room than a destination-dining experience: modern and functional rather than theatrical, with the Montseny views providing the ambient backdrop that high-design city restaurants pay architects to manufacture.

What do regulars order at Quatre Vents 3.0?

Order the a la llauna rice dishes from the à la carte , they are specifically recommended in the restaurant's own materials and represent the kitchen's most distinctive technique-led statement. In autumn, the cep mushroom dishes carry the weight of the restaurant's publicly recognised regional credential, having been named the leading in the Baix Montseny area on the Catalan TV3 programme Joc de Cartes.