Toc al Mar Restaurant

Few places on the Costa Brava blend breathtaking scenery and outstanding gastronomy as naturally as Aiguablava Beach. Surrounded by crystal-clear waters, small fishing boats and one of Begur's most iconic coves, Toc al Mar has made fresh seafood and charcoal grilling its hallmark.

To talk about Toc al Mar is also to talk about Begur and a part of the Costa Brava that has preserved its identity. Hidden coves, coastal walking trails, a rich fishing heritage and a cuisine deeply rooted in the Mediterranean come together to create a truly unique destination.

Located literally on the sand of Aiguablava Beach, the restaurant invites guests to savour the landscape with the same ease as they enjoy fish delivered fresh from the local fish market. Here, the surroundings are not simply a backdrop—they are an essential part of the dining experience.

The restaurant

Since opening in the spring of 2011, the project led by Santi Colominas, Sandra Baliarda and Ruel Rodeles has remained true to a simple philosophy: serve the finest seafood while respecting its natural essence.

At Toc al Mar, it is impossible to separate the cuisine from its setting. The terrace sits just steps from the sea, offering uninterrupted views across Aiguablava Bay, where the gentle sound of the waves and the constant movement of small fishing boats accompany every meal. More than a seaside restaurant, it feels like a natural extension of the Mediterranean itself.

At the heart of the kitchen is a large holm oak charcoal grill that remains lit throughout the service. Most of the fish and seafood is cooked over these glowing embers, adding a delicate smoky aroma that enhances every flavour without overpowering the exceptional quality of the ingredients.

Gastronomy: El producte com a protagonista

If there is one defining feature of Toc al Mar, it is its unwavering respect for premium ingredients. The menu changes according to the day's catch and the seasons, reflecting the restaurant's close relationship with local fishermen and the fish markets of the Costa Brava.

Depending on the time of year, diners may find wild sea bream, sea bass, dentex, croaker, white seabream, red porgy and scorpion fish, alongside the prized red lobster from Cap de Begur. The selection is completed with Palamós prawns, octopus, mussels, clams, razor clams and tellinas, all prepared with a restrained approach that allows the ingredients to speak for themselves.

The holm oak charcoal grill is the common thread running through much of the menu. Rather than masking flavours, it imparts a subtle smoky character that enhances each fish while celebrating the beauty of simplicity.

Rice dishes also play a leading role. Highlights include Toc al Mar's signature paella, Empordà-style black rice, dry rock fish rice and dry squid rice served with garlic aioli and black garlic. Each dish is finished in a traditional holm oak wood-fired oven, adding depth, personality and a distinctive smoky finish.

Why Visit Toc al Mar?

Toc al Mar embodies a truly Mediterranean way of understanding gastronomy: outstanding ingredients, honest cooking and an exceptional setting. Rather than relying on elaborate techniques, the restaurant lets the flavours of the sea and the culinary traditions of Empordà take centre stage.

Visitors to Aiguablava often remember the striking turquoise colour of its waters. Those who dine at Toc al Mar leave with another lasting memory: the aroma of the charcoal grill, the flavour of freshly caught wild fish and the unique feeling of enjoying a meal just a few metres from the very sea where it was caught. It is an experience that captures, perhaps better than anywhere else, the true gastronomic essence of the Costa Brava.