Julien Montassié, our Executive Chef, who has been awarded a Michelin Green Star, adapts his gastronomy to the different restaurants of the Domaine Riberach**** :
Slow-food approach at the gastronomic restaurant "La Coopérative"
A locavore concept at restaurant "Cargol'21"
Local wines and products at the "Comptoir-Cave"
A relaxed but delicious moment on the Terrace Lounge
"La Coopérative"
Lunchtime opening : Thursday, Friday, Saturday and Sunday
Evening service: Wednesday, Thursday, Friday and Saturday
Playing with the history of the place, marrying the mineral with the organic, finding the ancestral traces of the waggons, highlighting the Eiffel framework, planting a tree and turning an old press room into a restaurant. Outside, on the terrace in the shade of an olive tree, one can linger and taste wines from here and elsewhere, in harmony with the gastronomic poetry of Julien...
Combining gastronomy, ethics and deliciousness.
Between land and sea, in this sun-drenched and partly still preserved nature, Julien Montassié reinvents a sensory game of forgotten flavours combining the classics with the unexpected. A succession of impressionist paintings brightened up with vegetal touches, a return to the origins on the tracks of the snail.
Different formats are available.
Let yourself be surprised! The head waiter will come and meet you to find out your preferences and intolerances... Once all these elements have been gathered, our Chef and his team will concoct a menu according to the seasons!
As part of our ethical and eco-responsible approach, we offer seasonal dishes in the form of surprise meals. If you have an allergy, a particular intolerance or a specific diet (vegan, vegetarian), please contact the reception to personalise your stay.
"CARGOL'21"
NEW 2023: Continuous opening from 12:00!
OPENING: from 2 May to 30 September 2023
Every day for lunch and dinner - except Wednesday evenings and Thursday lunchtimes!
A concept which, both in name and form, is inspired by the snail, the small animal emblematic of Domaine Riberach****. Located on the covered terrace overlooking the vineyards, this pop-up restaurant offers a welcoming industrial atmosphere. Its up-cycled decorative elements create a raw, elegant and contemporary space. In the spirit of sharing, the "Cargol'21" restaurant creates a relaxed atmosphere to enjoy a dinner or simply: a drink!
Charcoal cooking
A combination of different types of meat and fish grilled over charcoal, served alongside seasonal produce, all from the Catalan region, thus favouring short circuits and a locavore approach. Simple, quality dishes in a "starter, main course and dessert" menu at €39,00, to be enjoyed in a convivial atmosphere! The wine list highlights the Riberach production from several vintages, accompanying this local cuisine. Gastropodically yours....
Natural gastronomy by Julien Montassié
Julien Montassié, who trained with Michel Troisgros, Gilles Goujon and Laurent Lemal, has taken over as Executive Chef of the Domaine Riberach restaurants****. Previously head chef at "Host et Vinum", he was also Laurent Lemal's right-hand man for three years in the kitchens of Domaine Riberach****. For Julien, it's a real return to his roots, both literally and figuratively!
At Riberach, we defend a certain idea of "Slow food" cuisine: fluid, structured and gourmet, the cuisine at our place vibrates, according to the seasons, the market and the desires of the moment. In a constant search for fresh local products, km 0 is our motto. This terroir is revealed and appreciated in a succession of dishes with flavours that announce themselves, respond or jostle each other...
The chef and his team combine expertise and simplicity, accuracy and precision, modernity and tradition. Their aim is to rediscover the original meaning of the product, to work on it, respect it, and magnify it, while ensuring that the notion of sharing is never lost!
"Instinct, respect, impulse, encounter, deliciousness...
Friendly cuisine and a contemporary vision, instinctive, evolving, gourmet and lively: local produce served on a plate".
"The ever-changing menu is a tribute to all the small producers in the area and the confidence we have in them."
Executive Chef Julien Montassié 
Julien Montassié our Executive Chef has been awarded a Michelin Green Star in February 2022! The Green Star rewards restaurants that are responsible and ethical. Riberach has always been committed to green gastronomy and tourism. This award is the culmination of the work carried out by the chef and the entire RIBERACH team since 2020.
Michelin Green Star 2022