O Grove, a peninsula with stunning coves of fine white sand, is the location of Culler de Pau, a restaurant separated from the sea by a valley full of cornfields and small orchards; it is also where chef Javier Olleros has his family home and where he runs this business with his wife, Amaranta Rodríguez, and Japanese chef Takahide Tamaka. The ethos behind this restaurant is underpinned by a concern about issues such as obesity, the climate crisis and fast food culture. In the minimalist-style dining area with large windows and spectacular views of the estuary, discover “zero-mile” cooking on a “symbolic” à la carte and three set menus (Ronsel, Marexada and Descuberta) that reflect a commitment to the environment and to the Atlantic. Culler de Pau has its own vegetable garden, hence its desire for guests to share in the immediate pleasure of tasting herbs and other produce that has just been harvested and which form the basis of its aromatic soups. Make sure you take a stroll through the garden before eating and enjoy a coffee in the stylish winter greenhouse!