Our cousine

An experience thattranscends mere flavours

Ostra con helado de tomate

Main characters thatwill surprise you

A cuisine that strives to use the most surprising ingredients,“never-before-tasted” flavours that fill the palatewith new experiences

Las fases del delirio - Deliranto

A cuisine built on sensationsand memories

“Many years had elapsed during which nothing of Combray, save what was comprised in the theatre and the drama of my going to bed there, had any
existence for me, when one day in winter, as I came home, my mother, seeing that
I was cold, offered me some tea, a thing I did not ordinarily take. I declined at first, and then, for no particular reason, changed my mind. She sent out for one of those
short, plump little cakes called ‘petites madeleines,’ which look as though they had been moulded in the fluted scallop of a pilgrim’s shell. And soon, mechanically, weary after a dull day with the prospect of a depressing morrow, I raised to my lips
a spoonful of the tea in which I had soaked a morsel of the cake. No sooner had the warm liquid, and the crumbs with it, touched my palate, a shudder ran through my whole body, and I stopped, intent upon the extraordinary changes that were taking place. An exquisite pleasure had invaded my senses, but individual, detached, with no suggestion of its origin. And at once the vicissitudes of life had become
indifferent to me, its disasters innocuous, its brevity illusory–this new sensation having had on me the effect which love has of filling me with a precious
essence; or rather this essence was not in me, it was myself”.

Marcel Proust. By the Swann road. 1913

Marcel Proust i Deliranto

A new way of settingthe stage

Deliranto Restaurant Salou

Without limits

Carefully refined techniques take maximum advantage oftextures and combinations

Deliranto el deshielo del foie