Perfect Pairings: Which Empordà Wines to Choose for Every Dish
At Triton in Gualta, we believe a great meal isn’t complete without its “better half.” Wine is more than just a drink; it’s the element that elevates the flavors of the sea and the land we bring to your table.
Being located in the heart of the Empordà gives us a unique privilege: having the DO Empordà wines at our fingertips—wines shaped by the strength of the Tramuntana wind and the salinity of the Mediterranean. Here is our sensory guide to pairing our dishes with the best local wines.
1. To Start: Starters & Whites with Soul
If you choose our L’Escala Anchovies or fresh clams, you need a wine that provides freshness and cleanses the palate.
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The Pairing: An Empordà White Grenache.
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Why? Its vibrant acidity and floral notes perfectly balance the saltiness of the preserves and the briny taste of the shellfish. It’s like a sea breeze in a glass.
2. The House Classic: Rice Dishes & Characterful Rosés
Rice is a pillar of our menu in Gualta. Whether it’s a soupy lobster rice or a seafood paella, we look for a wine with enough body to stand up to the rich flavors of the sofregit.
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The Pairing: A Rosé made from Lledoner (Grenache).
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Why? Empordà rosés have earned international prestige for their complexity. They offer the fruitiness of a white with the structure of a young red.
3. From Sea to Grill: Fresh Fish & Aged Whites
A grilled sea bass or a baked sea bream at Triton deserves a wine with a bit more history.
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The Pairing: A White Carignan or Grenache aged in oak barrels.
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Why? The smoky touch from our grill pairs beautifully with the woody notes and creaminess of these more mature wines, creating a deep, elegant harmony.
4. For Meat Lovers: Empordà Reds
Despite our maritime essence, we don’t forget the land. For our locally sourced meats, we seek the strength of the territory.
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The Pairing: A blend of Samsó (Carignan) and Syrah.
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Why? These are full-bodied wines with mature tannins and spicy notes that make every cut of meat a complete experience.
Come and taste the territory At Restaurant Triton, our cellar is designed to reflect the landscape that surrounds us. Let our team advise you and find the combination that will make your visit to Gualta unforgettable.
Celebrations with a taste of the sea: El Tritón, the ideal setting for your private gatherings
The Empordà is not just a landscape of vineyards and stone villages; it is, above all, a gastronomic sanctuary where the produce of the market dictates the rhythm of the cuisine. In this privileged setting, specifically in Gualta, stands the Tritón Restaurant, a leading seafood restaurant that has managed to combine the most authentic seafood tradition with the comfort required by today’s large celebrations.
The art of receiving: Private and reserved spaces
Organizing a family celebration, a business lunch or a meeting with friends requires more than a good menu; you need an environment that invites confidentiality and unhurried enjoyment. At Tritón, we are aware that special moments are best cooked in intimacy. For this reason, we have private rooms with capacity for up to 25 diners, designed to offer an exclusive atmosphere where the table can be extended as long as the conversation requires.
These are spaces where the service is discreet and attentive, allowing the group to feel at home, but with the luxury of having the best that the Mediterranean offers us every morning on the table.
The grilled sea: Our hallmark
Our culinary proposal is based on the truth of the product. At El Tritón, the grilled seafood and fresh fish from the Costa Brava are the absolute protagonists. We believe in a cuisine that respects the raw materials: precise cooking, just the right amount of salt and the masterful touch of our grill to highlight flavors that connect us directly with the Ter Gorge.
From local shrimp to the finest crayfish, each piece that reaches our kitchen is rigorously selected. And for those looking for the essence of Empordà cuisine, our fish stews —cooked with patience and a lifetime of stir-frying— are a living tribute to the cuisine of the fishermen of old.
Celebrations with a taste of the sea
Convenience and accessibility for everyone
We know that a successful celebration begins before you sit down at the table. For this reason, the Tritón Restaurant offers facilities that are fully adapted for people with reduced mobility, guaranteeing smooth and comfortable access for everyone. In addition, we have our own parking, eliminating any logistical stress so that our customers only have to worry about enjoying the company.
Within our commitment to the comfort of our guests, we offer a serene and noise-free environment, opting for a pet-free space policy that guarantees maximum tranquility and hygiene during service, ideal for those looking for a relaxed gastronomic experience.
An experience next to the Gola del Ter
Gualta, with its strategic calm and proximity to the most beautiful natural spaces of Baix Empordà, is the point of perfect match. Whether to close a deal or celebrate a birthday, Tritón offers that much sought-after balance: the power of seafood flavor in an unbeatable logistical environment.
We invite you to discover why we are the seafood restaurant of choice for those who are not satisfied with eating well, but rather seek to create unforgettable memories around a table. At Restaurant Tritón, the sea adds flavor, and we do the rest.
Cuttlefish recipe with peas and meatballs
In the kitchen of the Tritón restaurant, we believe that gastronomy is a bridge between the past and the present. Our philosophy is based on absolute respect for the product of the Costa Brava and Empordà, and if there is a dish that defines our passion for “sea and mountain”, it is, without a doubt, the Cuttlefish with peas and meatballs.
This recipe is a classic of Girona homes, a stew that requires time, good writing and, above all, top quality ingredients, as we select them every day at Tritón.
Ingredients (for 4 people)
For the meatballs:
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250 g minced pork and 250 g beef.
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1 farmer’s egg.
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Bread crumb soaked in milk, garlic and parsley.
For the stew:
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2 cuttlefish fresh from the market (with their spleen).
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400 g of fine peas (if they are of the season, best).
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2 Figueres onions and 3 ripe tomatoes.
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Homemade fish broth.
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The Picada: Almonds, a carquinyoli, garlic and parsley.
Step-by-step preparation
The secret begins with the stir-fry. First, we prepare the meatballs: mix the meat with the egg, garlic, parsley and bread. We make small balls, flour them and brown them lightly in an earthenware pan with extra virgin olive oil. We reserve them.
Recipe for cuttlefish with peas and meatballs
In the same pan, sauté the cuttlefish cut into regular cubes. When it has released the water and begins to take on color, we set it aside. It is time for patience: we add the finely chopped onion and let it cook over low heat until it is very dark, almost caramelized. We add the grated tomato and the spleen of the cuttlefish, which will provide an incomparable marine depth.
Once the sofrito is tied, we put the cuttlefish and the meatballs back in. We cover with the fish broth and let it make the characteristic “xup-xup” sound for about 20 minutes. Five minutes before the end, we add the peas and the picada, which will thicken the sauce and give it the final touch of Empordà.
An experience at Tritón Gualta
Cooking this dish at home is a pleasure, but enjoying it on our terrace in Gualta is a complete sensory experience. At the Tritón restaurant, we strive for every bite to transport you to the kitchen of our grandmothers, but with the service and attention you deserve.
If you want to taste the best Mediterranean cuisine, surrounded by the peace that can be breathed in this corner of the Empordà, we invite you to visit us. Let us take care of the kitchen while you enjoy a good DO Empordà wine and the best company.
