In winter 2010, Damià, Elisabet and Gerard decided to go back to Empordà and devote all their wishes and effort to start a new project, Vicus. It is located in the same building where there used to be the old café and restaurant of the family guesthouse Can Barris.
In the dining room, Elisabet and Gerard wish to communicate their passion and respect for gastronomy with a style of service sober but close at the same time. Paying attention to the smallest details, they wish the experience of eating in Vicus to be singular and unique.
The chef, Damià Rafecas, offers a signature cuisine based on the updating of traditional recipes, prioritizing the seasonal, local and quality produce. Damià belongs to the new generation of Catalan chefs and has worked in the restaurants ABaC, Sant Pau, L’Esguard, El Racó d’en Freixa and La Cuina de Can Pipes, among others.