Rincón de Diego

The story

Rincón de Diego in Cambrils | Michelin-Starred Creative Cuisine on the Costa Dorada

Rincón de Diego

For over two decades, the Campos family has been the driving force behind this address on the Cambrils seafront. Diego Campos, alongside Rubén Campos and Montse Albiol, runs a kitchen that has held a Michelin star since 2005—a mark of consistency that speaks to a quiet, confident approach. This is not a restaurant chasing trends; it is one that has refined its own voice.

The style is what the team calls “gastrocreative.” The menus—Súmmum, Gastronómico, and Del Cava—offer different routes into that world. The Súmmum menu, the most ambitious, might begin with snacks and apertitifs before moving through dishes such as gamba blanca with ajo blanco and caviar, or a chili crab of lobster with croissant. A Wagyu course with molleja and gilda follows, and the meal closes with a millefeuille of mascarpone and coffee. The Gastronómico menu offers a choice at each turn: a ceviche of local fish and coast prawn with passion fruit, or a cherry soup with semi-cured mackerel and stracciatella. The Del Cava menu is a tribute to the region’s traditions, centred on a shared platter of boiled cigalas, langoustines, and rock mussels, followed by fideus with lobster—a classic of Cambrils cooking.

The wine cellar is a serious affair, with more than 300 references from around the world. It sits on the second floor of the restaurant, visible from the dining room, and is kept at optimal conditions. The sommelier’s selections, whether paired by the glass or by the bottle, are an integral part of the experience.

The atmosphere is refined but unpretentious, with space for both intimate dinners and larger groups. The restaurant offers outdoor seating and a wine cellar for private parties, and there is an option for takeaway and meal kits—a practical touch from a kitchen that clearly values precision. Rincón de Diego is a place where the creativity of the kitchen is matched by the warmth of the welcome, and where the produce of the Catalan coast is treated with the respect it deserves.