Space is essential in our culinary discourse: in Culler we are interpreters of our territory; and we try that diners feel the ground by using products that come from it, cooking our environment. Our gastronomic trail begins in a privileged place, and we conceive each part of the building, the kitchen, and the whole restaurant, as a continuation of space and landscape.
Our proposals seek to awaken our senses and connect them with our emotions; it’s so easy and yet so complicated as that. So we try to create ‘taste experiences’ -this is how we call them-, nuanced, apparently ephemeral but enduring in the culinary memory. To do this, we strongly believe in the excellence of the product. We cook the products that the orchard, the fish market, the forests, or trusted suppliers offer us… they set the pace of our dishes.
Trusting the people we work with is crucial, since Culler de Pau is above all a team that makes it all work. The commitment, attitude and seriousness in tackling our work are essential for the flow of joy, union, feelings, affection… all of them basic in the kitchen. Job sharing, depth, balance and especially the desire to entertain and have fun are fundamental in our day-to-day.
+34 986 732 275
We are closed the nigths or Sunday of Thursday and all day on Tuesdays, except for July and August when we are closed only on Tuesdays.
Given the long duration of the Menus Descuberta and Marexada, due to their length, they will only be served until 2:00 p.m. and 2:15 p.m. respectively, at noon and until 9:00 p.m. and 9:15 p.m. respectively at dinner time. .
Meals. 1:30 p.m. – 3:00 p.m.
Dinners. 9:00 p.m. – 10:00 p.m.
Your reservation will not be effective if you do not receive the confirmation of it through Mail or SMS
A formal dress code is appreciated. It is not necessary for men to wear a jacket, but we do appreciate long pants and closed shoes.