Salou4 min
PortAventura World from Salou: everything you need to know (and where to eat after)
PortAventura Park, Ferrari Land, Caribe Aquatic Park and six hotels on site. A complete guide to making the most of it from Salou.
Stories from the kitchen
Food, Meats & Wine Blog
Dry-aged beef, oak charcoal grill, wines from Priorat and signature cocktails. The Carbònic blog is where we share what we love most: the science behind dry-aging, the heritage beef breeds we work with, the wineries of the Costa Dorada worth knowing and the story behind our cocktail lounge. We also write about gastronomy in Salou, travel guides and private events. If you want to understand why a Friesian cow's ribeye develops that distinctive dark crust, or which wines pair best with a 60-day Rubia Gallega, you are in the right place.
Salou
Wines5 min
Les Brugueres Blanc: the Priorat Grenache Blanc that challenges everything you think you know about white wine
A Priorat white made from Grenache Blanc on slate soils by La Conreria d'Escaladei. 90 points Parker and Peñín. We serve it by the glass — it pairs naturally with fish and seafood from our menu.
Meats7 min
The T-Bone: the cut that has it all
Tenderloin and strip in a single cut. Central European Friesian, 25 days dry-aged and oak charcoal grilled. The T-Bone at Carbònic has been on the menu since day one.
Salou4 min
Salou, Youth Football Capital at Easter
Mundialito, Costa Daurada Cup and Copa Daurada bring thousands of families to Salou at Easter. The sports tourism that transforms the Costa Dorada every spring.
Meats4 min
San Alberto Reserve Rib Eye: Uruguayan Angus on our grill
Grain-fed Angus beef from Uruguay, awarded a gold medal at the World Steak Challenge. At Carbònic we serve the San Alberto Reserve rib eye on the grill.
Wines3 min
Cirerets de Mas Alta: the Priorat wine that pairs with our grill
Discover Cirerets, a Priorat wine made from old-vine Grenache and Carignan on llicorella. At Carbònic we serve it with our grilled meats.
Salou4 min
Things to Do in Salou: A Guide from the Table
Beyond PortAventura and the beaches, Salou has a cultural and gastronomic agenda that deserves attention.
Cocktails6 min
Gin & Tonic and Its Botanicals: Beyond the Juniper
Gin and tonic has gone from being the classic long drink to one of the most creative formats in contemporary cocktail culture.
Meats5 min
Dry-Aging: The Science of Flavour
Complete dry-aging guide: what it is, how it works, and why Carbònic ages its beef for up to 90 days for maximum flavour.
Wines4 min
Attis Lías Finas: Albariño with character for grilled fish
A different Rías Baixas Albariño: aged on lees, unctuous texture and the perfect complexity for our grilled fish at Carbònic Salou.
Events3 min
Company Dinners in Salou: How to Organise an Event Worth Remembering
The company dinner doesn't have to be the year-end obligation. It can be the experience the team remembers for months.
Salou7 min
Gastronomy in Salou: Beyond Seasonal Tourism
Salou has a gastronomic face that fast visitors rarely discover. Here is what it looks like.
Wines4 min
Priorat and Montsant Grenache: Our House Wines
80 kilometres from Carbònic, Priorat and Montsant produce some of the most expressive reds on the Peninsula.
Cocktails5 min
Negroni: The Aperitif Ritual
Negroni at Carbònic Restaurant, Salou: recipe, proportions and the Italian aperitif ritual with Campari, red vermouth and premium gin.
Meats8 min
Dry-aged ribeye bone-in: Time and Patience
Dry-aged beef ribeye bone-in with 30+ days of ageing, grilled over oak embers. Discover why it's one of our flagship dish at Carbònic Restaurant in Salou, Costa Dorada.