Divinum

About Divinum

Divinum is run by Joan Morillo, who cooks, and Laura Tejero, who runs the dining room, at Carrer de l'Albereda 7 in Girona's old town. It won its first Michelin star in 2024, which Morillo described as recognition of many years of work — the long version of the story, not an overnight one. The cooking is contemporary Catalan with a French undertow and a strong streak of nostalgia. Two tasting menus carry the evening: the Petit at €110 and the Essència at €130, with à la carte and half-portions also offered.

The Kitchen

Morillo's cooking reads Catalan tradition through a careful, French-trained lens. The seasonal Maresme peas — served with a pil-pil broth, cod tripe and truffle shavings — is the dish that shows the approach: a humble local ingredient, treated with technique, not buried by it. The pheasant ravioli in its own marinade is the other plate critics return to, and the deconstructed escalivada is the kitchen's nod to the home cooking it grew out of. This is refinement applied to memory rather than novelty for its own sake.

The other half of Divinum is the room, and that is deliberate: the front-of-house and the wine programme are praised as much as the food. The list is a real strength and the pairing, around €70, is the way to drink it. That the kitchen offers à la carte and half-portions at all — a flexibility most one-star rooms abandon — tells you the place is built around the guest, not the format. For the money against Girona's bigger names, it is a serious table.

The Room

A handsome vaulted space with a brick ceiling in the old town, near the casino — warm light, calm sound level, well-spaced tables, and a sense of attention to detail that carries from the wine list to the bread. The dining room is the part regulars rate as highly as the cooking, run with the kind of polish that does not feel stiff. Dress is smart-casual. The pacing is unhurried, suited to a long lunch or a celebratory dinner, and the central location means you walk to it from the cathedral quarter.