The story
Normal sits on Plaça de l'Oli 1 in Girona, where a live-fire kitchen has earned a 2026 Michelin Recommended distinction. The restaurant was founded by the Roca brothers, Joan, Josep and Jordi, and carries three generations of family cooking into the present.
Elisabet Nolla is the restaurant's director and head chef. The kitchen describes its approach as direct and spontaneous, built on open fire and on the xup-xup cassola, a clay pot. The menu moves with the market and draws on the restaurant's own garden for vegetables and herbs.
Starters include an Iberian ham croquette made with sheep milk from Mas Mercè and a tuna tartare served with ajoblanco. The grill anchors the main courses, from a dry-aged Wellington fillet with café de Paris sauce to fish from the market, finished with a sauce made from its bones. Dessert options include a lemon pavlova and a chocolate coulant with hazelnut ice cream.
The interior was designed by Andreu Carulla and his team, who worked with natural materials in a restrained palette. Clean lines and organic forms keep the room calm, and the craftsmanship is visible in the finishes. The wine list leans on bottles from Empordà, with village producers from across the region and a Beaune alongside them.
Recognition
Ambience
Details
Location
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