About Maricel Sitges

Maricel Sitges restaurant was born in 1991 with the idea of ​​presenting a gastronomic space different from the traditional seafood offering that existed in Sitges, thus achieving a pleasant and innovative combination between modern and market cuisine with always updated cuisine

Maricel Sitges Opening Hours:

We’re open every day except Tuesday from

13:15 – 15:15

20:15 – 22:00

(TUESDAY CLOSED)

About Our Chef:

Louis-Philippe CAPO FOURNY studied cooking for 3 years at the “Institut Paul Bocuse” in Lyon where he obtained his diploma in “Études supérieures en Arts culinaires, management de la restauration et gastronomie”

He first worked in the “Alain Chapel” restaurant in Mionnay (Lyon) from where he extracted a whole culinary philosophy. Next, she worked for 6 months at Alain Ducasse’s “ADPA” restaurant located in the Plaza Athénée Hotel in Paris. For Louis-Philippe it was a challenge because it meant learning the discipline and rigor of an exceptional kitchen.

Eager to discover one of the most recognized cuisines in Spain, he was part of Juan Mari Arzak’s team at the “Arzak” restaurant in San Sebastián for 6 months. There he discovered all the importance given to the product and the mastery in its preparation following the steps of a rich culinary tradition.

A stay in Tuscany (Italy) at the “Borgo di Fontebussi” restaurant alongside Francesco Berardinelli (Alain Ducasse’s chef) gave him the opportunity to refine his knowledge of pastas and risottos. Later, in the restaurant “Perbellini” by chef Giancarlo Perbellini he was able to experience creative cuisine and take with him some secrets of Oppeano (Verona).

He learned the care in the treatment of raw materials from Chef Bernard Pacaud, master of culinary roots, from the restaurant “L’Ambroisie” in the Place des Vosges, in Paris.

In August 2009, Louis-Philippe took charge of the kitchen at the “Maricel” restaurant in Sitges, a family business run by his parents where he carries out his entire culinary experience with passion, lovingly selecting each of the dishes that make up his menu.

Striving daily to meet the goal of adapting its cuisine to new trends, it uses top quality products that respect its native and seasonal origin in order to achieve the most authentic flavors