The Deltaic gastronomic space has a multi-purpose dining room for around 30 diners with a patio in the shade of fantastic mulberry trees.
With sustainability as a guiding principle, its cuisine promotes the Mediterranean diet using mostly organic products from the Terres de l’Ebre, and to a lesser extent local artisanal, home-grown or organic products from as close as possible.

The restaurant is part of the Deltaic eco-tourism project: they have sustainable tourist accommodation, a gastronomic space, a regenerative agriculture garden and organize workshops and collaborate with cultural events in the area. They also organize gastronomic experiences for groups and visits to their garden.
They have an indoor venue and a multipurpose semi-outdoor space with capacity for 30 people built in wood and glass by themselves and a patio with an outdoor bar in the shade of 3 fantastic mulberry trees, with an edible garden and bicycle parking. They are very careful with the interior and architectural design and have used natural materials and reused much of the furniture.
Their inspiration is both sustainability and the Mediterranean diet. The majority of the products they use are organic from Terres de l’Ebre, one of the European regions with the biggest organic products diversity. They also use artisanal products, own production products, or organic products from the closest possible origin. On the menu you can find meat and fish, but above all vegetables, fruit, legumes, culinary plants, eggs and dairy products that are cooked always trying to keep their properties as much as possible.
Their commitment to local organic and/or artisanal producers is non-negotiable and they have very close contact with them. This makes it possible to reduce the impact of their activity and boost local economy and social development.
If you decide to visit Deltaic, then you will be contributing to support what they call its green ecosystem. Not a bad idea, right?