Wine Restaurant in Salou · 400 References with Judgement
Book a tableCarbònic's wine cellar is not the longest list: it is the most curated. With over 400 references organised by appellation, we have built a list that reflects where we are — the province of Tarragona, surrounded by some of the Iberian Peninsula's most interesting appellations — and the criteria we work with: known origin, producers with history, quality that shows in the glass. Priorat and Montsant carry their own weight, alongside broad representation of the other Spanish DOs and an international selection that is thought through, not accumulative. The sweet and fortified section also stands out — sherry, Palo Cortado, Priorat rancios — a category too often forgotten that here gets space and care. A cellar with a local vocation and a wide view, in the heart of Salou, on the Costa Dorada.
A Catalan cellar with a voice of its own
Geography rules. Carbònic sits in Salou, at the centre of one of Spain's richest wine regions: the province of Tarragona brings together four appellations — Priorat, Montsant, Terra Alta and Conca de Barberà — and borders Penedès to the north and DO Tarragona to the south. Ignoring this would be a wasted opportunity. And we don't ignore it: we inhabit it. Priorat is the anchor. Its llicorella soils — decomposed slate with silvery reflections — produce wines of intense minerality, contained power and extraordinary aging capacity. We work with the great classics and with the emerging producers who are redefining the appellation: old-vine Garnachas and Cariñenas, whites that are beginning to prove that Priorat can also make serious white wine. Montsant, which geographically surrounds Priorat, offers a more accessible expression of similar soils. Lower price, same Mediterranean character. On the list, both occupy the space they deserve. From there, the list opens up. The other Catalan appellations — Penedès, Terra Alta, Conca de Barberà, Empordà — have their representation. Then the great map of Spanish DOs: traditional and modern Rioja, Ribera del Duero, Rías Baixas, Bierzo, Rueda, Somontano. The logic is the same as everywhere else in the house: we select producers with judgement, we do not buy by brand. The international selection is thought through, not accumulative. Burgundy for Chardonnay and Pinot Noir when the table asks for it, Champagne for celebrations that want real bubbles, Italy with Barolo, Chianti and Brunello for those seeking the classic reference, some Rhône and some Loire to complement. All measured by the same yardstick: if a wine doesn't add something we don't already have from Spain, it doesn't come in. And then the sweet and fortified wines — a category many restaurants relegate to ten centimetres of list and two references. Not here. We work with Palo Cortados, Amontillados and Olorosos from sherry, with rancios from Priorat and Empordà, with Pedro Ximénez to close a long meal. These are technical wines, often misunderstood, and tasting them well paired is one of the most surprising experiences our list offers. We offer an extensive by-the-glass selection that includes premium references normally reserved for the full bottle. The goal is to make pairing accessible: not every table wants to open three bottles, and a glass of a serious Priorat alongside the chuletón is a way into the cellar without committing to the full bottle.
Priorat, Spain and Sweet & Fortified
Priorat and Montsant
The Catalan heart of the cellar. Llicorella slate soils, old-vine Garnachas and Cariñenas, and a white wine selection that is redefining what a Priorat white can be. We work with established producers and with the new generation rewriting the appellation.
Spain and International
Traditional and modern Rioja, Ribera del Duero, Rías Baixas, Bierzo, Penedès. And a thought-through international selection: Burgundy, Champagne, Piedmont, Tuscany. Every bottle enters by judgement, not to fill the list.
Sweet and Fortified
Palo Cortados, Amontillados and Olorosos from sherry, rancios from Priorat and Empordà, Pedro Ximénez to close. A category too often forgotten that here gets its own space. Technical, surprising wines rarely seen on the Costa Dorada.
Open for lunch and dinner. Our floor team is trained to suggest the pairing that best fits your table.
Have questions?
Over 400 references organised by appellation and style. The selection prioritises wines from Tarragona province — especially Priorat and Montsant — followed by the rest of Catalan DOs and the great Spanish appellations. The international section covers the reference wine regions (Burgundy, Champagne, Piedmont, Tuscany, Rhine, Rhône, Loire) and there is particular attention to sweet and fortified wines, a category usually underrepresented on restaurant lists.
Priorat and Montsant are the appellations with the strongest presence, consistent with the restaurant's geography — we are surrounded by both. Followed by the rest of Catalan DOs (Penedès, Terra Alta, Conca de Barberà, Empordà) and the great Spanish DOs (Rioja, Ribera del Duero, Rías Baixas, Bierzo, Rueda, Somontano). Beyond Spain, we have a steady presence in Burgundy, Champagne, Piedmont and Tuscany.
Yes, we maintain an extensive by-the-glass selection from multiple appellations. The selection includes premium references normally only available by the full bottle, thanks to our inert-gas preservation system. It is a way for the table to taste serious wines without committing to the full bottle.
Yes, they are present across all appellations on the list and are clearly identified for those who seek them. We work with producers who follow minimal-intervention and terroir-respecting criteria. In Priorat and Montsant this philosophy has a strong tradition, and that is where it carries the most weight on our list.
It is one of the categories where we most enjoy fine-tuning the selection. From sherry, we work with Palo Cortados, Amontillados and Olorosos from historic bodegas — Barbadillo V.O.R.S., for example. From Priorat and Empordà we have rancios that are collector pieces. And to close a long meal, Pedro Ximénez and some old Moscatel. These are technical wines, little known to the wider public, and tasting them well paired — usually with cheeses or with not-too-sweet desserts — is an experience that surprises.
Yes. With over 400 references, navigating the list can be complex, and that is precisely the role of our floor team. Our sommelier and the rest of the team know the list, know the producers and can suggest the pairing that best fits the chosen dishes, the occasion and the budget. No rigid protocol: judgement and a genuine desire to get it right.
Visit us in Salou
Kitchen hours
Mon–Thu 13:00–15:00 · 19:00–22:00 | Fri 13:00–15:15 · 19:00–22:30 | Sat 13:00–15:30 · 19:00–22:30 | Sun 13:00–15:30 · 19:00–22:00
Lounge: Sun–Thu 12:30–00:30 · Fri–Sat 12:30–01:00
Phone
977 07 59 61