A beach bar with a longer story
Beach bars may seem simple, but their history dates further back than many realise. The word ‘chiringuito’ is often linked to Cuba, where the diminutive of a coffee drink, chiringo, came to mean a basic outdoor bar. In Catalunya, the term is more commonly written as ‘xiringuito’, and these seasonal beach bars have long been a part of coastal life.
Txiringuito L’Onada follows that tradition, returning each season to the same stretch of Platja Gran. Over the years, it has become a familiar spot for locals and returning visitors who spend time by the bay during the warmer months.
Between Catalunya and Navarra
Txiringuito L’Onada has been run by the same family since 1995. The name reflects that mix. ‘L’Onada’ means ‘wave’ in Catalan, while ‘txiringuito’ uses the Basque spelling, pointing to roots in Navarra and the Basque Country as well as in Catalunya.
The current generation grew up between both regions and within the hospitality trade. That influence is still visible today, not as a concept but in how the place operates day to day. It remains a family-run business, shaped by experience rather than trends.
A kitchen close to the sea
Food at L’Onada follows a clear idea: fresh, local, and seasonal ingredients. The kitchen specialises in seafood and Empordà cuisine, including local and regional vegetables and fruits, the renowned ecologically grown Pals rice, with fish sourced from the Port of Palamós just metres away.
The influence of Navarra and the Basque Country appears in subtle ways, but never takes over. The menu stays grounded in the region, with dishes that reflect what is available rather than what is planned in advance.
The use of km0 products fits naturally into this approach, supporting local producers while keeping the food straightforward and honest.
From breakfast to evening
Daily life at L’Onada follows the rhythm of the beach. Mornings begin quietly, before shifting towards midday and the familiar moment of ‘L’Hora del Vermut’. Drinks and small dishes become part of the experience, as much about time spent as what is on the table.
Over the years, this moment has often been accompanied by live music. Piano performances during vermut became a recognisable part of L’Onada, adding to the atmosphere without overwhelming it.
Details such as desserts from nearby producers like Recuits Ca La Nuri, or simply the ability to move between terrace and beach, help explain why people return. It is not just a place to eat or drink, but one that fits naturally into a day by the sea.
Still the same, season after season
After almost three decades, Txiringuito L’Onada continues much as it always has. There have been changes over the years, as there always are, but the essentials remain the same.
It is still a family-run place on the beach, focused on quality, simplicity and a connection to Empordà. That consistency is what keeps it familiar, season after season.